Best Oven Baked Short Ribs With Garden Vegetables Recipes

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BRAISED SHORT RIBS WITH ROOT VEGETABLES



Braised Short Ribs With Root Vegetables image

A complete meal in one pot. Although it looks complicated, it is quite simple. Meat and vegetables are tender and delicious. Serve with salad and hearty bread.

Provided by KelBel

Categories     One Dish Meal

Time 3h15m

Yield 8 serving(s)

Number Of Ingredients 11

4 lbs beef short ribs
2 teaspoons rosemary
salt and pepper
1/3 cup flour
1/4 cup olive oil
4 shallots, peeled and diced
4 carrots, peeled and chopped
4 parsnips, peeled and chopped
3 cups port wine
3 cups beef broth
1 tablespoon tomato paste

Steps:

  • Preheat oven to 350.
  • Season ribs with rosemary. salt and pepper by rubbing them into the meat of the ribs. Lightly coat each side of ribs with flour, shaking off any excess.
  • Heat olive oil in a large deep ovenproof skillet or dutch oven over medium heat. Add the ribs and cook about 2 minutes on all sides. Transfer the ribs to a plate.
  • Add shallots, carrots, and parsnips to the same skillet and cook about 5 minutes until tender and brown.
  • With the vegetables still in the pan, deglaze the skillet by adding the port and cooking over medium high heat 10 to 12 minutes until the liquid is reduced by half.
  • Add the broth and tomato paste and stir to mix thoroughly. Remove from heat.
  • Return the ribs to the skillet, cover and cook in the oven for 2 1/2 hours, until the meat is fork tender and falling off the bone. Turn ribs several times during the cooking process.
  • Transfer the ribs and vegetables to a plate. Place the skillet over medium high heat and boil to reduce the liquid by about two thirds. The liquid will become thick.
  • Spoon liquid over meat and vegetables.

Nutrition Facts : Calories 1128.1, Fat 89.3, SaturatedFat 36.8, Cholesterol 172.4, Sodium 492.3, Carbohydrate 21.1, Fiber 1.1, Sugar 8.6, Protein 35

SHORT RIBS WITH VEGETABLES



Short Ribs with Vegetables image

I can't recall where I found this recipe years ago but it is a very simple recipe for short ribs with vegetables. The ribs turn out so very tender and the vegetables add a great flavor.

Provided by Jeanne Benavidez

Categories     Ribs

Time 8h10m

Number Of Ingredients 10

3 - 4 lb bone-in beef short ribs
salt and pepper for seasoning
2 Tbsp cooking oil
3 large potatoes, peeled and cut into 1-inch chunks
1 lb baby carrots or peeled carrots cut into 1-inch pieces
1 large onion, coarsly chopped or 12 - 16 boiler onions
3 celery ribs, cut into bite-size pieces
4 - 6 clove garlic, thinly sliced
3 can(s) beef broth
2 pkg brown gravy mix

Steps:

  • 1. Heat th oil in a 12-inch skillet over medium-high heat until hot. Add ribs to skillet and sprinkle with salt and pepper to season. Cook ribs about 10 minutes or until well browned on all sides, turning occasionally.
  • 2. Meanwhile, in 5- to 6-quart slow-cooker , place potatoes, onion, carrots and celery. Salt and pepper to taste.
  • 3. Transfer ribs to slow cooker on top of vegetables. Add garlic.
  • 4. In the same skillet used to brown ribs, add beef broth and gravy mix and heat until mixed well. Pour over ribs and vegetables in slow cooker.
  • 5. Cover slow cooker with lid and cook on low setting for 8 to 10 hours (or on high setting 4 to 5 hours) or until meat is fork-tender and falling off the bones.
  • 6. Using tongs, transfer ribs to deep platter; discard bones if you like. With spoon, skim fat from sauce in slow cooker and discard fat. Spoon vegetables and sauce over ribs.

BEEF SHORT RIBS



Beef Short Ribs image

Provided by Ina Garten

Yield 6 servings

Number Of Ingredients 16

Fresh thyme sprigs
1 tablespoon brown sugar
6 cups beef stock
6 beef short ribs, trimmed of fat
Kosher salt
Freshly ground black pepper
1/4 cup good olive oil
1 small fennel, fronds, stems, and core removed, large-diced
1 leek, cleaned and large-diced, white part only
1 1/2 cups chopped onion (2 onions)
4 cups large-diced celery (6 large stalks)
2 carrots, peeled and large-diced
3 garlic cloves, minced
2 tablespoons tomato paste
1 (750-ml) bottle Cotes du Rhone or other dry red wine
Fresh rosemary sprigs

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.

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