Best 5 Oven Braised Short Ribs Recipes

OVEN-BRAISED BEEF SHORT RIBS

Steps:

• Heat oven to 325°F. Spray 12-inch nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add short ribs; cook 6 to 8 minutes or until browned on all sides.
• In ungreased 13x9-inch (3-quart) glass baking dish, combine tomatoes, broth, wine, flour, chili sauce, thyme, marjoram, salt and garlic-pepper blend; mix well. Add browned ribs, carrots and onion; stir gently to mix. (Baking dish will be full.) Cover with foil.
• Bake covered at 325°F. for 2 hours.
• Uncover baking dish, bake an additional 20 to 30 minutes or until ribs are tender and liquid is slightly thickened.

LUSCIOUS OVEN-BRAISED SHORT RIBS

Steps:

• Mix all the ingredients except the meat and potatoes in a 9- x 15-inch roasting pan. Add the ribs and rub all over with the marinade. The meat should fit comfortably in a single layer in the pan. Cover and let marinate in the refrigerator for 6 hours or up to overnight. Occasionally turn the meat over in the marinade. Remove from the refrigerator 30 minutes prior to cooking.
• Preheat the oven to 400 degrees Fahrenheit. Braise the short ribs for 2 1/2 to 3 hours, reducing the heat to 350 degrees Fahrenheit after an hour. Turn the ribs over. Add the potatoes in the last 40 minutes of cooking. Add water to the pan if too much liquid evaporates. You want to end up with glistening ribs in a reduced glaze.

SLOW-COOKED BRAISED OVEN SHORT RIBS

Steps:

• Grease a roasting pan (large enough to hold the ribs and sauce).
• In a shallow dish combine flour with seasoned salt, black pepper, paprika and garlic powder.
• Dredge the ribs in the flour mixture.
• Heat oil in a large skillet; add in ribs and brown on all sides; remove to the roasting pan.
• Place the chopped onions over the ribs.
• In a saucepan mix together the tomato sauce, barbecue sauce, molasses, cider vinegar and fresh garlic (if using) bring to a boil and simmer stirring for 5 minutes.
• Pour the sauce over the ribs and onions.
• Cover with foil and bake in a 300 degree oven for 3-4 hours or until ribs are tender.

OVEN BRAISED SHORT RIBS

Steps:

• 1. Season each short rib generously with salt. In a Dutch oven heat oil.enough to accommodate all the meat and vegetables with olive oil and bring to a high heat. Add the short ribs to the pan and brown very well, about 2 to 3 minutes per side. Do not overcrowd pan. Cook in batches, if necessary. Preheat the oven to 375 degrees.
• 2. While the short ribs are browning, puree all the vegetables and garlic in the food processor until it forms a coarse paste. When the short ribs are very brown on all sides, remove them from the pan. Drain the fat, coat the bottom of same pan with fresh oil and add the pureed vegetables.
• 3. Season the vegetables generously with salt and brown until they are very dark and a fond has formed on the bottom of the pan, approximately 5 to 7 minutes. Scrape the pan fond and let it reform. Scrape the fond again and add the tomato paste. Brown the tomato paste for 4 to 5 minutes. Add the wine and scrape the bottom of the pan. Lower the heat if things start to burn. Reduce the mixture by half. Return the short ribs to the pan and add 2 cups water or until the water has just about covered the meat.
• 4. Add the thyme bundle and bay leaves. Cover the pan and place in the preheated oven for 3 hours. Check periodically during the cooking process and add more water, if needed. Turn the ribs over halfway through the cooking time. Remove the lid during the last 20 minutes of cooking to let things get nice and brown and to let the sauce reduce.
• 5. When done the meat should be very tender but not falling apart. Serve with the braising liquid. My favorite accompaniment is creamy polenta and green vegetable.

OVEN-BRAISED SHORT RIBS WITH FENNEL

Steps:

• 4. If necessary, rearrange the oven racks to accommodate the large size of the pan. Preheat the oven to 325°F. 5. Add the wine and bay leaves to the Dutch oven and bring to a boil. Boil for 5 minutes, or until reduced by half. Stir in the tomatoes and again bring to a boil, breaking up the tomatoes with the side of a large metal spoon. Add the browned ribs and any juices that accumulated in the bowl. Turn the ribs to coat them evenly with the tomato mixture. 6. Cover and braise in the lower half of the oven for 1 1/2 hour. Add the potatoes and continue to braise for 1 hour, until the meat is pulling away from the bones. 7. Use a slotted spoon or spatula and tongs to lift the ribs from the pan to a platter. Discard any loose bones. Remove fat and connective tissue. 8. Pour the remaining contents of the Dutch oven through a strainer set over a large bowl. Discard the bay leaves and then spoon the strained vegetables onto the ribs. Cover the platter with aluminum foil and keep warm in the turned-off oven. 9. Use a large metal spoon to spoon off and discard the fat that comes to the top of the bowl and then pour the juices into a small saucepan, or pour the juices into a fat separator and then pour the defatted juices into a small saucepan. Alternatively, chill the strained juices for several hours or overnight and lift off the fat that solidifies on top with a skimmer. Refrigerate the ribs and vegetables, tightly covered, and then return them to the Dutch oven with the defatted juices and slowly reheat over low heat. 10. Reheat the juices to a simmer, taste, and adjust the seasoning with salt and pepper. Pour the juices over the short ribs and vegetables and serve hot.