Best Riads Braised Short Ribs Recipes

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CLASSIC BRAISED BEEF SHORT RIBS



Classic Braised Beef Short Ribs image

Classic Braised Beef Short Ribs are cooked low and slow until they reach fall-off-the-bone deliciousness. This simple dish is a classic that is full of comfort food flavor.

Provided by Rachel Farnsworth

Categories     Main Course

Time 2h40m

Number Of Ingredients 10

8 bone-in short ribs ((about 4 pounds) )
1/2 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons extra virgin olive oil
1/2 cup diced white onion ((or 1 teaspoon onion powder))
2 to 3 cloves minced garlic ((or 1 teaspoon garlic powder))
1 cup beef broth
1 cup red wine ((optional))
1/4 cup worcestershire sauce
1 sprig fresh rosemary

Steps:

  • Preheat oven to 350 degrees Fahrenheit. Season all sides of the short ribs with salt and pepper.
  • Heat a heavy, oven-safe pot over high heat. Add in olive oil and allow to heat briefly. Sear short ribs in olive oil, about 1 minute per side, to render fat. Remove from pot and set aside.
  • Add in onion and saute 3 to 5 minutes, until softened. Add in garlic and saute 1 minute more.
  • Pour in beef broth, red wine (if using) and Worcestershire sauce. Bring to a simmer. Return short ribs to pan. Place a rosemary sprig on top.
  • Cover with lid and transfer to preheated oven for about 2.5 hours, until meat is tender.

Nutrition Facts : Calories 682 kcal, Carbohydrate 3 g, Protein 63 g, Fat 44 g, SaturatedFat 15 g, Cholesterol 195 mg, Sodium 813 mg, Sugar 1 g, ServingSize 1 serving

BRAISED SHORT RIBS



Braised Short Ribs image

Tender cooked ribs in a delicious, rich sauce, served over creamy mashed potatoes. All cooked in just one pot!

Provided by Lauren Allen

Categories     Main Course

Time 3h

Number Of Ingredients 11

3 Tablespoons olive oil
1 yellow onion (, diced)
3 carrots (, chopped)
8 whole beef short ribs
salt and pepper (, to taste)
1/4 cup all-purpose flour
1 cup dry red wine ((such as Cote du Rhone or Pinot Noir))
2 1/2 cups low-sodium beef broth
2 Tablespoons tomato paste
2 sprigs fresh thyme
2 sprigs fresh rosemary

Steps:

  • Preheat oven to 350 degrees F.
  • In a large dutch oven or oven safe pot with a lid, heat one tablespoon of oil over medium high heat. Add onion and carrots and cook for a few minutes, stirring constantly. Remove veggies to a plate.
  • Season the ribs with salt and pepper and coat on all sides with flour. Add 2 more tablespoons of oil to the pot and turn heat to high. Add ribs and brown on all sides, about 45 seconds per side. Remove to a plate.
  • Add the wine to deglaze the pan. Scrape the bottom of the pan to release any browned bites of flavor. Bring to a boil and cook 2 minutes.
  • Add beef broth, salt and freshly ground black pepper. Stir in tomato paste. Taste broth and add additional seasonings, if needed.
  • Add ribs, veggies, and (whole) sprigs of thyme and rosemary to the pot.
  • Cover with the lid and place into the oven. Cook at 350 degrees for 2 hours, then reduce heat to 325 degrees and cook for an additional 30 to 45 minutes. Ribs should be very tender, nearly falling off the bone.
  • Remove the pan from oven and allow rest for 20 minutes, with the lid on, before serving. Skim off any fat that has risen to the top of the liquid, before serving.
  • Serve ribs over mashed potatoes with a spoonful of gravy from the pot.
  • Store leftover short ribs in a sealed container in the refrigerator for 3-4 days depending on the freshness of your ingredients.

Nutrition Facts : Calories 217 kcal, Carbohydrate 16 g, Protein 4 g, Fat 11 g, SaturatedFat 2 g, Sodium 371 mg, Fiber 2 g, Sugar 4 g, ServingSize 4 people, UnsaturatedFat 9 g

RED WINE-BRAISED SHORT RIBS



Red Wine-Braised Short Ribs image

Provided by Ina Garten

Categories     main-dish

Time 3h15m

Yield 6 servings

Number Of Ingredients 14

5 pounds very meaty bone-in beef short ribs, cut into 2-inch chunks
Good olive oil
Kosher salt and freshly ground black pepper
3 cups chopped leeks, white and light green parts (3 leeks)
3 cups chopped celery (5 to 6 ribs)
2 cups chopped yellow onions (2 onions)
2 cups chopped unpeeled carrots (6 carrots)
1 1/2 tablespoons minced garlic (5 cloves)
1 (750-milliliter) bottle Burgundy, Cotes du Rhone, Chianti, or other dry red wine
4 cups beef stock, preferably homemade or College Inn
1 cup canned crushed tomatoes, such as San Marzano
1 (11.2-ounce) bottle Guinness draught stout
6 sprigs fresh thyme, tied with kitchen string
Toasted baguette, for serving

Steps:

  • Preheat the oven to 425 degrees F. Place the short ribs on a sheet pan, brush the tops with olive oil, and sprinkle with 1 1/2 tablespoons salt and 1 1/2 teaspoons pepper. Roast for 20 minutes and remove from the oven. Reduce the temperature to 325 degrees F.
  • Meanwhile, heat 1/4 cup olive oil in a large (12-inch) Dutch oven, such as Le Creuset, over medium heat. Add the leeks, celery, onions, and carrots and cook over medium to medium-high heat for 20 minutes, stirring occasionally. Add the garlic and cook for one minute. Add the wine, bring to a boil, lower the heat, and simmer over medium heat for 10 minutes, until the liquid is reduced. Add the stock, tomatoes, Guinness, thyme, 1 tablespoon salt, and 1 1/2 teaspoons pepper.
  • Place the ribs in the pot, along with the juices and seasonings from the sheet pan. Bring to a boil, cover, and cook in the oven for one hour. Uncover and cook for one more hour, until the meat is very tender.
  • Remove the short ribs to a plate with a slotted spoon and discard the thyme bundle and any bones that have separated from the meat. Simmer the sauce on the stove for 20 minutes, until reduced. Skim some of the fat off the top and discard. Return the ribs to the pot, heat for 5 minutes, and taste for seasonings. Serve hot in shallow bowls, with a toasted baguette and extra sauce on the side.

GARLIC BRAISED SHORT RIBS WITH RED WINE



Garlic Braised Short Ribs With Red Wine image

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

2 tablespoons vegetable oil
5 pounds bone-in short ribs, at least 1 1/2 inches thick
Kosher salt and freshly ground pepper
2 large heads garlic, halved crosswise
1 medium onion (about 10 ounces), chopped
4 ribs celery (about 8 ounces, chopped
2 medium carrots (about 6 ounces), chopped
3 tablespoons tomato paste
2 cups dry red wine (about half a bottle)
2 cups beef stock or bone broth (use beef bouillon dissolved in water if unavailable; chicken stock will work in a pinch), plus more as needed
4 sprigs thyme
1 cup parsley, coarsely chopped
1/2 cup finely chopped chives
1 tablespoon finely grated lemon zest

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.

HAROSET-BRAISED SHORT RIBS



Haroset-Braised Short Ribs image

Tender braised beef short ribs meet a deconstructed haroset, the hallowed condiment made from apples and wine. This braise is best if made ahead, but you can also prepare and serve it for Passover dinner the same day.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 13h

Number Of Ingredients 14

3 1/2 pounds meaty boneless beef short ribs, cut into 3-inch pieces
Coarse salt and freshly ground pepper
1/4 cup extra-virgin olive oil, divided, plus more for searing, if necessary
10 small carrots (about 1 pound), 2 chopped into 2-inch pieces, 8 halved lengthwise and reserved
2 celery stalks, cut into 2-inch pieces
1 medium onion, cut into 2-inch pieces
1 3/4 teaspoons ground cinnamon
7 1/2 cups Manischewitz wine (from three 750-mL bottles)
1 1/2 cups red-wine vinegar
1/2 bunch fresh thyme
1/2 bunch fresh curly-leaf parsley, plus sprigs for garnish
1 bay leaf
1 cup walnut halves, for garnish
2 Granny Smith apples, cored and cut into 1-inch-thick wedges

Steps:

  • Preheat oven to 325 degrees. Place racks in middle and lower thirds. Pat dry short ribs with paper towels and generously season with salt and pepper. Heat 1 tablespoon oil in a large Dutch oven over medium-high heat. Working in 2 batches, and adding more oil if necessary, sear short ribs on all sides until deep golden brown, about 4 minutes per side, transferring to a clean plate as seared. Wipe out pot.
  • Heat 2 tablespoons oil in pot over medium heat. Add chopped carrots, celery, and onion, season with salt and pepper, and cook, stirring occasionally, until softened, about 8 minutes. Add cinnamon and stir until vegetables are evenly coated. Add wine, vinegar, and herbs, scraping up the browned bits with a wooden spoon. Add short ribs and any accumulated juices to pot, nestling them into vegetables and liquid to form a single layer. Bring to a simmer, cover pot, and transfer to oven. Braise until short ribs are very tender, 3 to 3 1/2 hours.
  • Meanwhile, toss walnuts with remaining tablespoon oil on a rimmed baking sheet and season with salt and pepper. Toast on lower oven rack until golden brown, 20 to 25 minutes, tossing halfway through. Let cool.
  • Remove short ribs from pot; season with salt. Pour braising liquid through a fine sieve into a bowl, pressing on solids to remove as much liquid as possible. Discard solids and transfer liquid to a fat separator; pour off fat.
  • If serving short ribs the same day, return liquid to pot and proceed to step 6. Otherwise, they can be refrigerated up to 5 days. Before proceeding to step 6, reheat ribs, then transfer them to a bowl; keep lightly covered with plastic wrap to prevent them from drying out.
  • Add reserved halved carrots to pot and simmer until crisp-tender, about 13 minutes. Add apples and simmer, stirring occasionally, until both carrots and apples are tender, about 12 minutes more. Braising liquid should be thick enough to coat the back of a spoon; if it's not, transfer carrots and apples to bowl with short ribs and reduce braising liquid until thickened. Season sauce with salt and pepper. Discard bay leaf. Divide short ribs, carrots, and apples among 8 shallow bowls, spooning braising liquid around. Garnish with walnuts and parsley sprigs.

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