Best 3 Zinfully Delicious Short Ribs Recipes
Welcome to the world of culinary delight, where taste buds rejoice and appetites are satiated. In this article, we embark on a culinary journey to discover the secrets behind creating sinfully delicious short ribs. Prepare to tantalize your taste buds as we delve into the art of slow-cooking, exploring flavors that harmonize and textures that melt in your mouth. Whether you prefer a classic braised approach or a modern twist infused with herbs and spices, we'll guide you through the steps to achieve short ribs perfection. Get ready to indulge in a symphony of flavors that will leave you craving for more.
Let's cook with our recipes!
SOUTHERN ITALIAN-STYLE SHORT RIBS
Provided by Rachael Ray : Food Network
Time 3h15m
Yield 4 servings, plus reserved ribs for another meal
Number Of Ingredients 16
Steps:
- Preheat the oven to 500 degrees F.
- Bring the short ribs to room temperature. Pat the ribs dry, then sprinkle liberally with salt and pepper and drizzle with EVOO. Arrange the ribs on a broiler pan and roast until well browned, 12 to 15 minutes.
- Meanwhile, heat 2 tablespoons EVOO in a large Dutch oven over medium-high heat. Add the anchovies and stir to melt them into the oil. Add the garlic, bay leaves, onions, and fennel bulb, and season with pepper. Stir for a few minutes to develop some color on the bottom of the pan, then add the tomato paste, raisins and cloves. Stir for a minute or 2 more, then add the wine and cook until reduced by half, about 10 minutes.
- Reduce the oven temperature to 350 degrees F. Add the short ribs to the Dutch oven and stir to coat with the sauce. Cover and roast in the oven until the ribs are very tender, 2 1/2 to 2 3/4 hours. Remove the ribs to a platter and cover with foil. Reduce the sauce 10 to 15 minutes more.
- Reserve 4 short ribs for another meal. Add the remaining ribs (on or off the bone) to the sauce. Divide among serving dishes and top with the parsley, fennel fronds, a sprinkle of zest and some pecorino. Serve with the bread for mopping up the sauce.
SIMPLE BEEF SHORT RIBS
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
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
3-INGREDIENT SWEET AND SAVORY SHORT RIBS
Tangy teriyaki and sweet prune juice are all you need to make flavorful, succulent short ribs.
Provided by Molly Baz
Categories 3-Ingredient Recipes Beef Sauce Beef Rib Quick & Easy Dinner
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F. Season ribs with salt and pepper. Heat oil in a Dutch oven or large ovenproof pot over medium-high. Working in batches if necessary, sear ribs until browned on all sides, 8-10 minutes. Transfer ribs to a plate.
- Drain fat from pot. Add prune juice, teriyaki sauce, and 1 1/2 cups water. Bring to a simmer and return ribs to pot. Cover pot, transfer to oven, and braise until beef is very tender and falling off the bone, 2-3 hours.
- Transfer ribs to a platter. Bring liquid in pot to a boil on stovetop. Cook, uncovered, until liquid is reduced to a glaze, 12-15 minutes. Season with salt and pepper; pour over ribs.
Tips:
- Choose the right cut of short ribs: Look for short ribs that are meaty and have a good amount of marbling. Beef short ribs are the most common, but you can also find pork short ribs or lamb short ribs.
- Braising is the best cooking method for short ribs: Braising involves cooking the short ribs in a liquid over low heat for a long period of time. This helps to tenderize the meat and develop a rich, flavorful sauce.
- Use a flavorful braising liquid: The braising liquid is what gives the short ribs their flavor, so make sure to use a flavorful liquid. Some good options include beef broth, red wine, or beer.
- Add vegetables to the braising liquid: Vegetables help to add flavor to the braising liquid and also provide a healthy side dish. Some good vegetables to add include carrots, celery, onions, and garlic.
- Cook the short ribs until they are fall-off-the-bone tender: The short ribs are done cooking when they are fall-off-the-bone tender. This usually takes about 2-3 hours of cooking.
Conclusion:
Short ribs are a delicious and versatile dish that can be enjoyed by people of all ages. They are perfect for a special occasion meal or a casual weeknight dinner. With a little planning and effort, you can easily make fall-off-the-bone tender short ribs that your family and friends will love.
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