Best Stick To Your Ribs Beef Stew A Comfort Food Recipes

Stick-to-your-ribs Beef Stew - A comfort Food image

Provided by Lisa Spivak

Categories Ribs

Time 3h45m

Number Of Ingredients 11

2 1/2 lb beef for stewing , cut into cubes (usually comes that way)
1/3 c all purpose flour
Salt and Pepper to taste
Paprika
1 clove garlic. minced
3 c water ( I use low sodium beef stock instead and 2 cups water as well )
4 beef bouillon cubes ( if you use the beef stock, you can either cut these out or use to taste - lower sodium that way )
1 Tbsp Worcestershire sauce ( I use Gravy Master or Kitchen Bouquet - this depends on how you want the gravy to be... )
5 medium potatoes, cut in chunks
16 oz bag of carrots, cut in chunks
3 stalks celery, cut in chunks or med dice ( you can also add mixed frozen veggies or frozen peas or whatever floats your boat )

Steps:

1. mix flour, salt, pepper and paprika together. In small batches, coat stew beef with flour mixture. Set aside. Reserve leftover flour mixture. In 6 qt Dutch oven, heat oil over medium heat. Brown meat all over ( does not need to be cooked through ) a few pieces at a time. Remove and set aside. When all the meat is browned, add garlic and onions to the pan drippings; cook 3 minutes, stirring until onion is almost tender. Gradually add water ( or stock ),bouillon and worcestershire, stirring. Add the meat and heat to boiling. Add the potatoes and carrots and cover. Simmer about 2 1/2 hours. Add celery and cover. Simmer another 20 minutes or so...If you are using frozen peas/veggies, add and simmer for another 5 to 10 minutes. Here, I add water to the reserved flour, stir until it is lump free then add to thicken the gravy. I also add mushrooms...I substitute rough cut (quartered) onions for the diced and also baby carrots instead of regular... Flavor to your taste...it is something you can experiment with and I serve over egg noodles or with a nice crusty bread and butter or what ever you like... Have fun!

Provided by Robert Irvine : Food Network

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 9

2 (8-bone) full racks beef or pork ribs
1 (16-ounce) bottle prepared BBQ sauce tangy
1 cup cooked pulled pork
1 cup cold cream cheese
1 cup panko bread crumbs
1/8 cup chopped chives
1 pint canola oil, for frying and sauteing
1/4 cup julienned pancetta
2 eggs

Steps:

Preheat oven to 350 degrees F.
On a cutting board cut each rack into 2 (4 bone) portions. Lightly brush the ribs with prepared BBQ sauce. Transfer the ribs to a roasting pan and place into the preheated oven for 10 minutes or until the ribs are caramelized.
Place the pulled pork in a small bowl and stir in the remaining BBQ sauce.
Divide the cream cheese into 4 even balls and cover with the pulled pork mixture, maintaining the ball shape. Place on a plate and refrigerate for 10 minutes to set.
Combine the panko bread crumbs and chopped chives in a medium bowl.
In a small skillet coated with canola oil, saute the pancetta until crispy and add to the bread crumb mixture.
Preheat 1 pint canola oil in a large Dutch oven to 350 degrees F.
In a medium bowl beat the egg with a whisk. Add the covered cheese balls and coat with the beaten eggs. Remove the cheese balls with a slotted spoon and place into the bowl with the bread crumb mixture. Gently roll to evenly coat. Fry the balls in the hot oil for 3 minutes or until bread crumbs become golden.
To finish, place a 4 bone rib rack on each plate. Place small bamboo skewers into the center of the cheese balls and "stick it into the centre of each rib rack". I suggest you serve this dish with creamy coleslaw and a good beer.

Ultimate Beef Stew image

Provided by Ina Garten

Categories main-dish

Time 3h

Yield 6 to 8 servings

Number Of Ingredients 15

3 tablespoons good olive oil
4 ounces small-diced pancetta
3 pounds boneless short ribs, cut in 1 1/2-inch chunks (4 1/2 pounds on the bone)
Kosher salt and freshly ground black pepper
1/4 cup Cognac or brandy
1 cup hearty red wine, such as a Côtes du Rhône or Chianti, divided
2 cups chopped yellow onions (2 onions)
2 cups chopped fennel, trimmed and cored (1 large bulb)
2 tablespoons minced garlic (6 cloves)
1 (14.5-ounce) can diced tomatoes, including the juices
2 tablespoons tomato paste
2 cups beef broth, such as College Inn
1 pound carrots, scrubbed and cut 1/2 inch thick diagonally
1 pound Yukon Gold potatoes, scrubbed, 1-inch diced
10 ounces frozen peas

Steps:

Preheat the oven to 300˚ F.
Heat the oil in a large (11- to 12-inch) Dutch oven over medium heat. Add the pancetta and cook for 4 to 5 minutes, until browned. With a slotted spoon, transfer the pancetta to a plate lined with a paper towel and set aside.
Meanwhile, season the short ribs all over with 2 teaspoons salt and 1 teaspoon pepper. Brown half the meat in the Dutch oven over medium heat, turning occasionally, for 5 to 7 minutes, until browned on all sides. Transfer the meat to a bowl and brown the second batch. (Don't cook them all in one batch or they won't brown!) Transfer the second batch to the bowl and set aside.
Off the heat, add the Cognac and 1/3 cup of the wine to the pot, scraping up any browned bits, then simmer over medium heat for one minute. Add the onions and fennel and sauté, stirring occasionally, for 7 to 8 minutes, until the vegetables are tender. Add the garlic and cook for one minute.
Stir the tomatoes and tomato paste into the vegetables. Add the remaining 2/3 cup of wine, the beef broth, the seared meat (and juices), 2 teaspoons salt and 1 teaspoon pepper. Bring to a simmer, cover and bake for 1 1/4 hours, checking occasionally to be sure the liquid is simmering.
Degrease the stew, if necessary. Stir in the carrots and potatoes, cover and bake for one hour longer, until the vegetables and meat are very tender when tested with a fork. Just before serving, stir in the peas and pancetta, taste for seasonings and serve hot in large, shallow bowls.