Best 3 Zinfully Delicious Short Ribs Recipes
Indulge in a culinary journey with our tantalizing short ribs recipes, a symphony of flavors that will tantalize your taste buds and leave you craving for more. From classic slow-cooked fall-off-the-bone ribs to modern takes with Asian and Mediterranean influences, this collection offers a diverse range of recipes to suit every palate. Whether you prefer a rich and hearty red wine braise or a清爽的citrus-herb marinade, these dishes are sure to impress.
Embark on a culinary adventure with our "Zinfully Delicious Short Ribs" recipe, where tender beef ribs are braised in a luscious Zinfandel wine sauce, creating a symphony of sweet, savory, and slightly spicy flavors. If you seek a more international flair, try our "Short Ribs with Asian Glaze," where the ribs are coated in a delectable blend of soy sauce, honey, and aromatic spices, resulting in a dish that is both flavorful and visually stunning.
For those who appreciate a Mediterranean twist, our "Mediterranean Short Ribs" recipe is a must-try. The ribs are marinated in a vibrant combination of olive oil, herbs, and citrus, then roasted to perfection, delivering a taste of the sun-kissed shores of the Mediterranean.
If you prefer a classic approach, our "Slow-Cooker Short Ribs" recipe offers comfort food at its finest. With minimal effort, you can create fall-off-the-bone tender ribs that are infused with a rich and flavorful broth. And for a quick and easy weeknight meal, our "Skillet Short Ribs" recipe is your go-to choice, featuring tender ribs seared to perfection in a skillet and smothered in a savory sauce.
No matter your culinary preferences, our collection of short rib recipes guarantees a taste sensation that will satisfy your cravings. Prepare to embark on a journey of flavors that will leave you utterly delighted.
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.
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.
Tips:
- Choose high-quality short ribs for the best flavor and tenderness.
- Trim excess fat from the ribs to reduce calories and cooking time.
- Sear the ribs in a hot pan before braising to create a flavorful crust.
- Use a variety of spices and herbs to flavor the braising liquid.
- Braise the ribs for at least 2 hours, or until they are fall-off-the-bone tender.
- Serve the ribs with your favorite sides, such as mashed potatoes, roasted vegetables, or rice.
Conclusion:
These short ribs are a delicious and easy-to-make dish that is perfect for any occasion. With a few simple ingredients and a little bit of time, you can create a meal that will impress your family and friends. So next time you're looking for a hearty and satisfying dish, give these short ribs a try.
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