Best 3 Short Ribs With Collards And Peppers Recipes

Short ribs, collards, and peppers are a classic combination that creates a hearty and flavorful dish. The rich, beefy flavor of the short ribs pairs perfectly with the slightly bitter taste of collard greens, while the peppers add a touch of sweetness and spice. This dish is perfect for a winter meal, as it is both comforting and satisfying. Short ribs can be cooked in a variety of ways, but braising is a particularly good method for this dish, as it allows the meat to become tender and fall off the bone. The collard greens and peppers can be cooked separately or together, depending on your preference.

Let's cook with our recipes!

SIMPLE BEEF SHORT RIBS

Simple Beef Short Ribs image

The basics of this recipe came from my mom, and it was passed down to her from her mother and Oma. I changed it a little, and you can too. You can braise in basically any liquid you want. The short ribs come out so delicious and tender, and there is not an overwhelming sauce to overpower them.

Provided by CooperCook

Categories Main Dish Recipes Rib Recipes

Time 2h30m

Yield 4

Number Of Ingredients 10

Ingredients

1 pound beef short ribs
1 teaspoon salt
½ teaspoon ground black pepper
2 tablespoons all-purpose flour
1 tablespoon olive oil
1 tablespoon butter
1 onion, sliced
1 clove garlic
1 (12 fluid ounce) can or bottle stout beer
1 cup beef stock

Steps:

Season the short ribs with salt and pepper, then dredge in flour until coated. Shake off the excess flour.
Heat the olive oil and butter in a large skillet or Dutch oven over medium-high heat. Cook the ribs until browned on each side, about 5 minutes per side. Remove from the skillet and set aside. Add the onion and garlic to the skillet; cook and stir until onion is tender, about 5 minutes. Return the ribs to the skillet and pour in the beer. Stir, scraping the bottom of the pan, until all of the browned bits have mixed in with the liquid. Pour in the beef stock, cover and simmer over low heat until very tender, about 2 hours.

Nutrition Facts : Calories 363.8 calories, Carbohydrate 10 g, Cholesterol 54.2 mg, Fat 27.4 g, Fiber 0.8 g, Protein 13 g, SaturatedFat 11.2 g, Sodium 651.4 mg, Sugar 1.9 g

WONDERFUL SHORT RIBS

Wonderful Short Ribs image

This tender meat that falls right off the bone is great served over rice! It is great even as leftovers!

Provided by MEDIVALU

Categories Main Dish Recipes Rib Recipes

Time 2h10m

Yield 6

Number Of Ingredients 11

Ingredients

1 (28 ounce) can tomato sauce
3 tablespoons lemon juice
4 teaspoons Worcestershire sauce
2 tablespoons dried parsley
1 teaspoon dried thyme
2 bay leaves
2 tablespoons brown sugar
2 teaspoons salt
1 teaspoon crushed red pepper flakes
1 medium onion, cut into rings
3 pounds beef short ribs

Steps:

In a large pan over medium-high heat, stir in tomato sauce, lemon juice, and Worcestershire sauce. Stir in parsley, thyme, bay leaves, brown sugar, salt, and red pepper flakes. Add onions and short ribs, and stir together until the mixture comes to a boil.
Cover, reduce heat to medium low, and simmer; stirring occasionally and skimming fat from surface, until meat is tender, about 2 1/2 hours. Remove bay leaves before serving.

Nutrition Facts : Calories 531.5 calories, Carbohydrate 15.3 g, Cholesterol 93.2 mg, Fat 42 g, Fiber 2.6 g, Protein 23.5 g, SaturatedFat 17.7 g, Sodium 1550.9 mg, Sugar 11 g

CABERNET-BRAISED SHORT RIBS RECIPE BY TASTY

Cabernet-braised Short Ribs Recipe by Tasty image

Here's what you need: large beef short ribs, celery, medium carrots, medium leek, garlic, bay leaf, fresh thyme, whole black pepper, all-purpose flour, salt, pepper, cabernet sauvignon, olive oil, tomato paste, unsalted beef broth, mashed potato, italian parsley

Provided by Jody Duits

Categories Dinner

Yield 6 servings

Number Of Ingredients 17

Ingredients

6 large beef short ribs, trimmed of excess fat
2 stalks celery, trimmed and cut into 1-inch (2 cm) pieces
2 medium carrots, peeled, trimmed, and cut into 1-inch (2 cm) pieces
1 medium leek, white and light-green parts only, split lengthwise, thoroughly rinsed, and coarsely chopped
6 cloves garlic, peeled
1 bay leaf
4 sprigs fresh thyme
whole black pepper, to taste
2 tablespoons all-purpose flour
salt, to taste
pepper, to taste
1 bottle cabernet sauvignon
2 tablespoons olive oil
2 tablespoons tomato paste
2 qt unsalted beef broth, or chicken broth
mashed potato
italian parsley, chopped

Steps:

In a large bowl, add the short ribs, all vegetables, herbs and black pepper to taste for the marinade. Add the wine to cover.
Marinate at least 6 hours in the fridge.
Remove the meat from the marinade and pat dry with a towel or paper towel.
Strain the veggies from the wine. Reserve both the wine and veggies for later.
Season the meat with a generous amount of salt and pepper. Coat each side with flour and set aside.
In a large ovenproof pot, heat the olive oil over medium-high heat on the stovetop.
Preheat the oven to 350F˚(180C˚).
When the oil begins smoking, carefully slip ribs into the pot and sear until well-browned, 4 to 5 minutes per side. Transfer ribs to plate.
In the same pot, sauté the veggies from the marinade until lightly caramelized and browned, 5 to 7 minutes.
Add the wine in the pot, stirring to deglaze. Add tomato paste and stir to dissolve. Bring the liquid to a boil so the alcohol from the wine evaporates.
Add beef broth and bring it back to a boil. Add the ribs back to your pot. Spoon the liquid over the ribs to coat them.
Cover the pot and transfer to the middle rack of your oven.
Bake until meat is tender enough to be pierced easily with fork, about 2½ hours, opening the oven every 30 minutes and carefully skimming the fat from surface.
Serve with mashed potatoes, or another side of your choice, and garnish with chopped parsley on top.
Enjoy!

Nutrition Facts : Calories 817 calories, Carbohydrate 81 grams, Fat 30 grams, Fiber 1 gram, Protein 33 grams, Sugar 19 grams

Tips:

Choose high-quality short ribs. Look for ribs that are well-marbled and have a good amount of meat on them.
Sear the short ribs before braising them. This will help to develop flavor and color.
Use a variety of vegetables in your braising liquid. This will add flavor and complexity to the dish.
Cook the short ribs until they are fall-off-the-bone tender. This will take at least 2 hours, but it's worth the wait.
Serve the short ribs with a variety of sides, such as mashed potatoes, collard greens, and cornbread.

Conclusion:

Short ribs are a delicious and versatile cut of meat that can be cooked in a variety of ways. Braising is a great method for cooking short ribs, as it allows the meat to become fall-off-the-bone tender. This recipe for short ribs with collards and peppers is a great example of how to braise short ribs. The combination of flavors in this dish is simply stunning, and the short ribs are so tender that they will melt in your mouth. If you're looking for a delicious and easy way to cook short ribs, this recipe is definitely for you.