Best Glazed Short Ribs With Mustard Cognac Sauce Recipes

Mustard Short Ribs image

Provided by GinaS

Categories Meat

Time 2h20m

Yield 4-6 serving(s)

Number Of Ingredients 9

6 lbs short rib of beef (APPROX)
1/2 cup prepared mustard
2 tablespoons lemon juice
2 garlic cloves (CRUSHED)
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon pepper
4 medium onions (THIN SLICED)
shortening (FOR BROWNING THE MEAT)

Steps:

Mustard Glazed Beef Short Ribs image

Provided by Food Network

Yield 4 to 6 servings

Number Of Ingredients 16

4 pounds beef short ribs
Salt and pepper
1 tablespoon olive oil
1 tablespoon whole butter
1 large onion, chopped
2 carrots, chopped
1 celery stalk, chopped
2 jalapeno peppers, seeded and chopped
2 cloves garlic, crushed
2 tablespoons tomato paste
1 tablespoon ground cumin
12 ounces dark beer
3 cups beef stock
2 tablespoons each of rosemary, thyme and oregano tied in a bouquet garni of cheese cloth
1/2 cup pommery mustard
2 tablespoons honey

Steps:

Preheat oven to 350 degrees.
Season the short ribs with salt and pepper and brown well in the oil and butter combined in a large saute pan. Remove the ribs and place into a casserole or roasting pan.
Add the onion, carrot and celery to the saute pan and begin to caramelize the vegetables.
Continue to cook the vegetable mixture before adding the jalapeno, garlic, tomato, cumin, beer and stock in quick succession. Bring this mixture to a rapid boil before pouring over the ribs in the casserole. The liquid should not rise more than 2/3 up the side of the ribs and the ribs should not be entirely submerged.
Place the casserole into the oven, add the bouquet and braise the ribs until fork tender, about 1 1/2 hours.
Remove the casserole from the oven, allow to rest for several minutes before placing the ribs on a sheet pan. Degrease the braising liquid, strain the vegetables out and discard and reserve the remaining juices for serving.
Combine the mustard and honey in a bowl and liberally brush over the ribs. Place the ribs back into the oven and roast another 10 minutes until the glaze is caramelized dark and delicious.
Serve with the cooking/braising liquid in a sauce boat.

Fo-Sho Short Ribs with Balsamic Glaze image

Provided by Guy Fieri

Categories main-dish

Time 2h30m

Yield 6 to 8 servings

Number Of Ingredients 31

1/4 pound bacon, diced
4 pounds short rib
Kosher salt and freshly ground black pepper
2 tablespoons canola oil
1 cup red bell pepper, 1-inch dice
2 cups carrots, 1-inch dice
2 cups celery, 1-inch dice
12 cipollini onions, peeled, whole
2 tablespoons all-purpose flour
2 teaspoons dried rosemary
1 teaspoon red chili flakes
1 tablespoon pickling spice
2 tablespoons salt
1 tablespoon freshly cracked black pepper
1 cup red wine
3 cups beef stock
Balsamic Glaze, recipe follows
Parsnip Puree, recipe follows
1 1/2 cups balsamic vinegar
3/4 cup pomegranate juice
5 tablespoons honey
1 cup celery root, peeled and 1/2- inch dice
4 cups parsnip root, peeled and 1/2- inch dice
6 cups whole milk
6 cloves garlic, peeled and smashed
6 thyme sprigs, whole, tied together with kitchen string
2 tablespoons butter
1 teaspoon salt
1 teaspoon freshly cracked black pepper
Bacon reserved from short ribs
1/4 cup crisp fried onions, for garnish

Steps:

Preheat oven to 350 degrees F.
In a large Dutch oven, over medium-high heat, cook bacon to render fat. Remove bacon and reserve as garnish for parsnips. Season ribs with salt and pepper. Sear all sides of ribs, in batches, ends included, and then remove. Add in vegetables, cook for 5 minutes, add flour and spices, cook for 3 minutes longer and deglaze pan with red wine. Put the ribs back into pot and add stock to cover 3/4 of the way up the ribs. Cover and cook in oven for 1 hour 30 minutes to 1 hour 45 minutes or until fork tender. Remove ribs to a baking dish and brush with Balsamic Glaze, cover with foil and keep warm in a preheated 250 degrees F oven. Strain and reduce broth by a third. (Broth to be served with Parsnip Puree.)
In a small pot over medium heat, combine all ingredients. Whisk occasionally and reduce by one third.;
In a large heavy bottom pot over medium heat, add in celery root, parsnip root, whole milk, garlic and thyme. Bring to a simmer and reduce heat. Simmer 5 to 7 minutes or until fork tender. Strain, reserving liquid. Discard thyme bundle. Place vegetables in food processor and pulse, adding reserved liquid as necessary, to desired consistency. Add butter and salt and pepper, to taste, and pulse. Garnish with bacon and fried onions. Serve with reduced broth from short ribs.

Sunny's Cola-Glazed Short Ribs image

Provided by Sunny Anderson

Categories main-dish

Time 4h

Yield 4 to 6 servings

Number Of Ingredients 14

2 tablespoons olive oil
1 cup chopped onion
Kosher salt and freshly ground black pepper
1/2 teaspoon Hungarian paprika
8 to 10 sprigs fresh thyme
4 cloves garlic, peeled and smashed
1/2 cup dark brown sugar
1/4 cup ketchup
1/4 cup apple cider vinegar
3 tablespoons stone ground mustard
2 Roma tomatoes, chopped
2 cups cola (not diet)
4 pounds bone-in beef short ribs, at room temperature
Kosher salt and freshly ground black pepper

Steps:

For the sauce: In a large pot on medium high heat add the oil and onions. Season with a pinch of salt and a few grinds of pepper. Cook, while stirring, until tender, about 5 minutes. Add the paprika, garlic and whole sprigs of thyme. Stir until fragrant, about 5 minutes. Add the brown sugar, ketchup, vinegar, mustard and tomatoes and stir to combine. Add the cola and scrape the bottom of the pot with a wooden spoon to remove any bits that are stuck. Cook, stirring occasionally, until the sauce thickens to slightly thinner than the consistency of ketchup, about 45 minutes.
For ribs: Heat half of a grill to 425 degrees F. Sprinkle the ribs all over with salt and pepper. With the grill lid open, place the ribs over the direct heat side of the grill and grill to get char marks on all sides, turning and flipping the ribs as needed. Lower the heat to 225 to 250 degrees F and move the ribs to the indirect side of the grill and baste with the some of the sauce. Cover and cook, quickly basting and recovering every 30 minutes, until the meat is tender, 2 to 4 hours depending on the size of the ribs, or until the internal temperature is 200 degrees F.