Best 4 Short Ribs Of Beef Recipes
Dive into the realm of culinary delight with our tantalizing collection of short ribs recipes, a symphony of flavors that will gratify your palate. These succulent beef ribs are braised or roasted to tender perfection, enveloped in a rich, savory sauce that dances on your tongue. Whether you prefer a classic red wine braise, a smoky barbecue glaze, or an aromatic Asian-inspired marinade, we have a recipe that will ignite your taste buds and leave you craving for more. Embark on this culinary journey and discover the delectable possibilities that await you in the world of short ribs.
**Red Wine Braised Short Ribs:** Indulge in the timeless elegance of this classic French dish. Beef short ribs are lovingly nestled in a bath of red wine, beef broth, and aromatic vegetables, simmering gently until they reach fall-off-the-bone tenderness. The result is a masterpiece of flavor, with the wine infusing the meat with its deep, fruity notes and the vegetables adding a harmonious complexity.
**Slow Cooker Short Ribs:** Embrace the convenience of your slow cooker for this hassle-free yet incredibly flavorful dish. Seasoned short ribs are seared to golden perfection before being nestled in a flavorful broth of beef stock, herbs, and spices. As the slow cooker works its magic, the ribs become meltingly tender, while the aromas fill your kitchen with an enticing perfume.
**Barbecue Short Ribs:** Get ready for a finger-licking barbecue feast! These short ribs are coated in a smoky, tangy barbecue glaze, then grilled or roasted until caramelized and slightly charred. The smoky glaze, infused with spices, herbs, and a touch of sweetness, creates a delectable crust that perfectly complements the tender, juicy meat. Prepare to indulge in a backyard barbecue sensation.
**Asian-Inspired Short Ribs:** Experience the vibrant flavors of Asia with this exotic take on short ribs. Marinated in a savory blend of soy sauce, ginger, garlic, and aromatic spices, the ribs are braised until fall-apart tender. The resulting dish is a symphony of sweet, savory, and umami flavors, sure to tantalize your taste buds and transport you to the bustling streets of an Asian market.
**Short Rib Tacos:** Elevate your taco night to new heights with these irresistible short rib tacos. Braised short ribs are shredded and nestled into warm tortillas, topped with a vibrant array of fresh vegetables, tangy salsa, and a dollop of creamy avocado. Each bite is a fiesta of flavors and textures, guaranteed to satisfy your cravings for bold Mexican cuisine.
**Short Rib Stew:** Immerse yourself in the warmth and comfort of a classic short rib stew. Chunks of beef short ribs are simmered in a hearty broth enriched with vegetables, herbs, and a touch of red wine. The result is a rich, flavorful stew that fills your kitchen with an inviting aroma. Serve it with crusty bread or mashed potatoes for a soul-satisfying meal.
SIMPLE BEEF SHORT RIBS
The basics of this recipe came from my mom, and it was passed down to her from her mother and Oma. I changed it a little, and you can too. You can braise in basically any liquid you want. The short ribs come out so delicious and tender, and there is not an overwhelming sauce to overpower them.
Provided by CooperCook
Categories Main Dish Recipes Rib Recipes
Time 2h30m
Yield 4
Number Of Ingredients 10
Steps:
- Season the short ribs with salt and pepper, then dredge in flour until coated. Shake off the excess flour.
- Heat the olive oil and butter in a large skillet or Dutch oven over medium-high heat. Cook the ribs until browned on each side, about 5 minutes per side. Remove from the skillet and set aside. Add the onion and garlic to the skillet; cook and stir until onion is tender, about 5 minutes. Return the ribs to the skillet and pour in the beer. Stir, scraping the bottom of the pan, until all of the browned bits have mixed in with the liquid. Pour in the beef stock, cover and simmer over low heat until very tender, about 2 hours.
Nutrition Facts : Calories 363.8 calories, Carbohydrate 10 g, Cholesterol 54.2 mg, Fat 27.4 g, Fiber 0.8 g, Protein 13 g, SaturatedFat 11.2 g, Sodium 651.4 mg, Sugar 1.9 g
GARLIC BRAISED SHORT RIBS WITH RED WINE
If you weren't already sure about how easy and delicious braised short ribs can be, consider this classic and straightforward recipe an excellent gateway. The ultimate hands-off, do-ahead dinner, these are done on the stovetop in a large Dutch oven but can easily be adapted to a slow cooker if that's your thing. When purchasing the ribs, ask for the thickest, meatiest ones available as they tend to shrink quite a bit once braised.
Provided by Alison Roman
Categories meat, soups and stews, main course
Time 4h30m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Heat oven to 275 degrees. Heat oil in a large Dutch oven over medium-high heat. Season short ribs on all sides with salt and pepper. Working in batches, sear short ribs on all sides until deeply and evenly browned, 6 to 8 minutes per batch. Transfer browned short ribs to a large plate and continue with remaining ribs.
- Pour off all but 2 tablespoons of remaining fat, leaving the good browned bits behind. Reduce heat to medium, and add garlic, cut side down and cook, undisturbed, until golden brown, about 1 to 2 minutes. Add onion, celery and carrots and season with salt and pepper. Toss to coat and continue to cook until vegetables are softened but not yet browned, about 5 to 10 minutes. Add tomato paste and stir to coat. Continue to cook, stirring occasionally, until tomato paste has started to caramelize a bit on the bottom and up the edges of the pot, about 2 to 3 minutes.
- Add red wine and, using a wooden spoon, scrape up any browned or caramelized bits. Let this simmer 2 to 3 minutes, just to take the edge off and reduce a bit. Stir in beef stock along with thyme. Using tongs, return short ribs to the pot, along with any juices that have accumulated, nestling them in there so that they are submerged (if they are just barely covered, nestle them bone side up so that all the meat is submerged, adding more beef stock or water as necessary to cover). Bring to a simmer, then cover and transfer to oven.
- Cook, undisturbed, until short ribs are meltingly tender and falling off the bone (you should be able to shred the meat with a fork), 3½ to 4 hours.
- Using tongs, remove the ribs from the pot, taking care (for presentation purposes, really) not to let the bone slip out and transfer them to a large plate. (While you could serve the short ribs right out of this pot, the vegetables have all given up their flavor and texture and aren't worth much now, so feel free to strain the sauce for easier eating.) Scatter parsley, chives and lemon zest over the top of the short ribs. Separate the fat from the sauce, season with salt and pepper and serve alongside.
PRESSURE-COOKER SHORT RIBS
These tender pressure-cooker short ribs explode with flavor, and they're a quick and easy alternative to traditionally braised short ribs. Serve with egg noodles, rice or polenta. .-Rebekah Beyer, Sabetha, Kansas
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Sprinkle ribs with salt and pepper. Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat. Add oil. Working in batches, brown ribs on all sides; transfer to a plate and keep warm., Add onions to cooker; cook and stir until tender, 8-9 minutes. Add garlic and tomato paste; cook and stir 1 minute more. Stir in beef broth, wine, thyme and bay leaf. Bring to a boil; cook 8-10 minutes or until liquid is reduced by half. Add ribs back to cooker, partially but not fully submerging them. Lock lid; close the pressure-release valve. Adjust to pressure-cook on high for 40 minutes. Quick-release pressure. Add carrots; bring back to full pressure and cook 7 minutes. Quick-release pressure. Press cancel., Remove ribs and vegetables; keep warm. Skim fat from cooking liquid. Discard thyme and bay leaf. Select saute setting and adjust for medium heat; bring cooking juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into juices. Return to a boil; cook and stir until thickened, 1-2 minutes. Serve with ribs and vegetables.
Nutrition Facts : Calories 265 calories, Fat 13g fat (5g saturated fat), Cholesterol 55mg cholesterol, Sodium 412mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 2g fiber), Protein 20g protein.
BEEF SHORT RIBS
Provided by Ina Garten
Yield 6 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 400 degrees F. Place the short ribs on a sheet pan, sprinkle with salt and pepper, and roast for 15 minutes. Remove from the oven. Reduce the oven temperature to 300 degrees F.
- Meanwhile, heat the olive oil in a large Dutch oven and add the fennel, leek, onion, celery and carrots and cook over medium-low heat for 20 minutes, stirring occasionally. Add the garlic and cook for another 2 minutes. Add the tomato paste and wine, bring to a boil and cook over high heat until the liquid is reduced by half, about 10 minutes. Add 1 tablespoon salt and 1 teaspoon pepper. Tie the rosemary and thyme together with kitchen twine and add to the pot.
- Place the roasted ribs on top of the vegetables in the Dutch oven and add the brown sugar and beef stock. Bring to a simmer over high heat. Cover the Dutch oven and bake for 2 hours or until the meat is very tender.
- Carefully remove the short ribs from the pot and set aside. Discard the herbs and skim the excess fat. Cook the vegetables and sauce over medium heat for 20 minutes, until reduced. Put the ribs back into the pot and heat through. Serve with the vegetables and sauce.
Tips:
- To achieve fall-off-the-bone tenderness, braise the short ribs low and slow. The ideal internal temperature is 195°F (90°C).
- Sear the short ribs before braising to develop a rich, flavorful crust and caramelize the natural sugars in the meat.
- Use a variety of aromatics, such as onions, carrots, celery, garlic, and herbs, to enhance the flavor of the braising liquid.
- Add a splash of red wine or beef broth to the braising liquid to deepen the flavor.
- Braising the short ribs in a Dutch oven or heavy-bottomed pot will ensure even cooking and prevent the liquid from evaporating too quickly.
- If the braising liquid reduces too much, add a little water or beef broth to keep the ribs submerged.
- Serve the short ribs with mashed potatoes, roasted vegetables, or a simple green salad for a complete meal.
Conclusion:
Short ribs of beef are a versatile and flavorful cut of meat that can be prepared in a variety of ways. Braising is a particularly effective cooking method for short ribs, as it allows the meat to become fall-off-the-bone tender while developing a rich and complex flavor. By following these tips, you can create a delicious and satisfying short rib dish that will be enjoyed by all.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
