Best Short Ribs With Vegetables Recipes

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

Ingredients

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.

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

Ingredients

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

OVEN BAKED SHORT RIBS WITH GARDEN VEGETABLES

Oven Baked Short Ribs With Garden Vegetables image

This recipe is from Even more recipes from the back of boxes, bottles, cans and jars by Ceil Dyer. She always thought it was her mother's original recipe but it was from a Kingsford corn starch box.

Provided by mandabears

Categories One Dish Meal

Time 2h49m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

3 lbs short rib of beef
1 teaspoon salt
1/4 teaspoon ground black pepper
1 lb carrot, cleaned and halved, I use baby carrots
1 lb potato, pared and halved, I use unpeeled red potatoes
1/2 lb fresh green beans
4 small white onions, peeled
13 3/4 ounces beef broth
2 teaspoons prepared mustard, I use spicy brown
2 tablespoons prepared horseradish
2 tablespoons cornstarch
1/4 cup water

Steps:

Preheat oven to 350°F.
Trim excess fat from meat.
Place meat in 13x9x2-inch pan.
Sprinkle with salt and pepper.
Bake uncovered for 2 hours.
Drain fat.
Add carrots, potatoes, green beans and onions.
Mix beef broth, mustard and horseradish.
Pour over meat and potatoes.
Cover pan with foil.
Bake 1-1 1/2 hours or until meat is tender.
Arrange meat and vegetables on serving platter and keep warm.
Strain broth.
Remove fat.
Add water if necessary to make 2 cups.
Pour in saucepan.
Mix cornstarch and 1/4 cup water.
Stir into saucepan.
Bring to boil and boil for 1 minute.
Serve gravy with meat and vegetables.

Nutrition Facts : Calories 1539.5, Fat 124.9, SaturatedFat 53.7, Cholesterol 259.5, Sodium 1646.4, Carbohydrate 46.6, Fiber 9, Sugar 10.5, Protein 56.8

DELICIOUS BRAISED SHORT RIBS WITH RED WINE GRAVY AND VEGETABLES

Delicious Braised Short Ribs With Red Wine Gravy and Vegetables image

Since I make this without really measuring, I cannot really list the exact amounts that I use, the amounts stated are as close as it gets to what I use when I make this, as long as you do use a minimum of 2 cups red wine all other ingredients really don't have to be exact. I also use this to make shanks and pot roast. Since me family loves spicy, I always add in red pepper flakes, but that is optional. I serve this with hot cooked pasta. If you are making a pot roast with this recipe you will have to adjust the cooking time, coat the roast in seasoned flour and brown on all sides, then continue with the recipe as stated. The short ribs are cooked on top of the stove, but you also can cook it in the oven if desired. Add in some small fresh button mushrooms too!

Provided by Kittencalrecipezazz

Categories Meat

Time 2h

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

1/2 cup all-purpose flour
1 teaspoon allspice
2 teaspoons seasoning salt
1/2 teaspoon black pepper (or to taste)
5 -6 lbs short rib of beef
6 tablespoons oil (more if needed)
2 large onions, chopped
2 tablespoons minced fresh garlic
1 tablespoon dried thyme
2 bay leaves
3 -4 carrots, peeled and chopped
2 -3 celery ribs
1 (14 ounce) can diced tomatoes, well drained
3 cups beef broth
2 cups dry red wine (can use about 1/2 cup more wine)
2 tablespoons Worcestershire sauce
salt and pepper

Steps:

In a bowl mix together the flour with allspice, seasoning salt and black pepper.
Coat the short ribs in the flour mixture to coat on all sides.
Heat oil in a large pot or Dutch oven over medium-high heat.
Add in the ribs and brown on all sides (this should take about 6-7 minutes).
Transfer the ribs to a plate or bowl and reserve 2 tablespoons of the flour mix.
Add in more oil to the pot if needed.
Add in onions, carrots, celery and thyme; sauté for about 20-25 minutes, or until veggies begin to brown scraping the pot for any browned bits.
Add in the fresh garlic the last 5 minutes of cooking.
Return the ribs to the pot with any juices from the plate, arranging in a single layer if possible.
Add in tomatoes and bay leaves.
Add in broth, Worcestershire sauce and wine; bring to a boil.
Reduce heat to medium-low, cover pot and simmer for about 1 hour.
Uncover the pot, then simmer uncovered for about another 30 minutes, or until the meat is tender, skimming the accumulated fat from top occasionally.
If desired, mix the reserved 2 tablespoons of flour with a small amount of cold water to make a paste, and add to the simmering sauce the last 10 minutes of cooking to thicken.
Season with salt and pepper.