Best Beef Short Ribs With Porcini Rub Recipes

SHORT RIBS BRAISED WITH MUSHROOMS AND TOMATOES

Short Ribs Braised with Mushrooms and Tomatoes image

The short ribs are slowly braised with easy-to-find dried porcini mushrooms (for real, ask someone at the fancy grocery store and they'll find them for you!) until they turn into a triumph of fork-tender goodness. I love these short ribs over mashed potatoes, but the rich tomato and mushroom gravy is fantastic over soft polenta as well. I really hope you give this cool weather wonder a try.

Provided by Chef John

Categories 100+ Everyday Cooking Recipes

Time 3h

Yield 8

Number Of Ingredients 13

Ingredients

½ cup dried porcini mushrooms
½ cup water
2 ½ pounds beef short ribs
salt and freshly ground black pepper to taste
2 tablespoons vegetable oil
1 onion, sliced
2 cloves garlic, minced
2 cups beef broth
1 cup tomato sauce
1 teaspoon dried rosemary
½ teaspoon salt
1 pinch cayenne pepper
1 bay leaf

Steps:

Combine mushrooms and water in a bowl; soak until mushrooms are rehydrated, about 30 minutes. Drain mushrooms and reserve liquid; dice mushrooms.
Preheat oven to 325 degrees F (165 degrees C).
Season short ribs all over with salt and black pepper.
Heat vegetable oil in a skillet over medium-high heat. Cook short ribs in hot oil until browned on all sides, 7 to 12 minutes. Transfer ribs to a Dutch oven.
Return skillet to heat and saute onion with a pinch of salt in hot pan until softened, about 3 minutes. Add garlic and saute until fragrant, about 1 minute more. Stir mushrooms into onion mixture.
Pour reserved mushroom liquid into skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Stir beef broth, tomato sauce, rosemary, 1/2 teaspoon salt, cayenne pepper, and bay leaf into onion mixture.
Pour tomato mixture over short ribs into Dutch oven and cover Dutch oven with a lid.
Cook short ribs in the preheated oven until short ribs are fork-tender, about 2 hours.

Nutrition Facts : Calories 362.4 calories, Carbohydrate 6.3 g, Cholesterol 58.3 mg, Fat 29.9 g, Fiber 1.7 g, Protein 16.5 g, SaturatedFat 11.6 g, Sodium 556.9 mg, Sugar 1.9 g

REALLY GREAT BEEF SHORT RIBS

Really Great Beef Short Ribs image

Rub the ribs with dry seasonings to coat well and leave in the fridge for at least a minimum of 8 hours, 24 hours is even better --- If you want to save time, you can just omit browning the ribs, and add in the onions and garlic right into the sauce, I prefer to brown first --- this is very good!

Provided by Kittencalrecipezazz

Categories Meat

Time 11h

Yield 6 serving(s)

Number Of Ingredients 18

Ingredients

12 short rib of beef, in 3 inch chunks
2 tablespoons paprika
2 tablespoons chili powder
2 tablespoons brown sugar
1 tablespoon cumin
1 tablespoon dry mustard
2 teaspoons salt
2 tablespoons oil
3 onions, chopped
8 garlic cloves, chopped (about 2 tablespoons chopped)
2 -3 cups favorite barbecue sauce
1 cup beer or 1 cup red wine
1/4 cup soy sauce
1/4 cup brown sugar (can use more or less)
1/4 cup Worcestershire sauce
2 tablespoons balsamic vinegar or 2 tablespoons red wine vinegar
2 tablespoons Dijon mustard
1 tablespoon chopped chipotle chile (optional)

Steps:

In a small bowl combine paprika, chili powder, brown sugar, cumin, dry mustard and salt.
Rub into ribs all over to coat well (I would use plastic gloves for this).
Cover and marinate in the fridge for a minimum of 8 hours or overnight.
Heat oil in large Dutch oven or roasting pan.
Brown ribs well on all sides (this will probably take approximately 15-20 minutes).
Remove from pan; set aside in a bowl.
Discard all but a couple of tablespoons of fat from pot.
Add onions and garlic to pan.
Cook for 5 minutes or until translucent.
Add in 2-3 cups barbecue sauce, beer or wine, soy sauce, brown sugar, Worcestershire sauce, vinegar, Dijon mustard and chipotles (if using) mix to combine and bring to a boil.
Place the browned ribs in sauce.
Cover ribs tightly with heavy-duty foil (make a couple of holes in the foil to allow steam to escape) if your roaster has a lid, then just cover with the lid.
Bake ribs in a 325°F oven for about 2-1/2- 3 hours or until very tender.

BEEF SHORT RIBS WITH PORCINI RUB

Beef Short Ribs With Porcini Rub image

Provided by Adam Nagourney

Categories dinner, quick, main course

Time 15m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 kiwi, peeled
2 cups extra-virgin olive oil
2 cups balsamic vinegar
1/2 cup honey
1 red onion, thinly sliced
16 Korean-style beef short ribs cut across the bone, about 1/2-inch thick, 5 to 6 pounds total
1/2 cup finely ground dried porcini mushrooms
1/4 cup sugar
2 tablespoons salt
2 tablespoons red pepper flakes
2 tablespoons black pepper
4 scallions, trimmed and finely sliced lengthwise, for garnish

Steps:

For the marinade: Purée the kiwi in a blender or small food processor. In a mixing bowl, combine the kiwi, olive oil, balsamic vinegar, honey and onion. Place ribs in an extra-large zip-lock plastic bag or other large container. Add marinade, and mix well to coat ribs. Seal or cover, and refrigerate for 2 hours.
For the porcini rub: In a small mixing bowl, combine ground mushrooms, sugar, salt, red pepper flakes and black pepper. Mix well.
Heat a grill or broiler. Pat ribs dry and slather with porcini rub, coating them well on all sides. Grill or broil for about 2 minutes on each side, or to taste. Transfer to a warm platter, garnish with scallion slices.