Classic Short Ribs Recipes

CLASSIC BRAISED BEEF SHORT RIBS

Steps:

• Preheat oven to 350 degrees Fahrenheit. Season all sides of the short ribs with salt and pepper.
• Heat a heavy, oven-safe pot over high heat. Add in olive oil and allow to heat briefly. Sear short ribs in olive oil, about 1 minute per side, to render fat. Remove from pot and set aside.
• Add in onion and saute 3 to 5 minutes, until softened. Add in garlic and saute 1 minute more.
• Pour in beef broth, red wine (if using) and Worcestershire sauce. Bring to a simmer. Return short ribs to pan. Place a rosemary sprig on top.
• Cover with lid and transfer to preheated oven for about 2.5 hours, until meat is tender.

BRAISED BEEF SHORT RIBS

Steps:

• In a bowl, combine the 1/2 cup flour, salt and ground black pepper. Roll the ribs in the seasoned flour.
• In a large pot or Dutch oven, heat the oil and brown the ribs well on all sides. Pour in 1 cup boiling water, tomatoes, and garlic. Reduce heat to low, cover, and simmer for 1 1/2 hours, adding more water if necessary.
• Place the potatoes, onions, and carrots in the pot. Continue to simmer for another 30 minutes to 1 hour, or until all vegetables are tender. Remove the meat and vegetables to a serving platter.
• In a separate small bowl, dissolve 1 1/2 tablespoons flour and 2 tablespoons water for every one cup liquid remaining in the pot. Add this to the pot and stir well until thickened. Pour over meat and vegetables.

CLASSIC SHORT RIBS

Steps:

• 1. Preheat oven to 450 degrees. Place short ribs on a baking sheet and season with salt and pepper. Roast, turning once, until deeply browned all over, about 20 minutes. Remove from oven. Reduce temperature to 300 degrees. 2. Meanwhile, heat oil in a large lidded casserole over medium-high heat. Add fennel, onions, celery and carrots and cook, stirring occasionally, until lightly colored, 20 minutes. Add garlic and bay leaves and cook 2 minutes more. Add tomato paste, wine, thyme, parsley sprigs, 1 tablespoon salt and 1 teaspoon pepper. Increase heat to high and boil until liquid is reduced by half, about 15 minutes. Place ribs on top of vegetables in casserole. 3. Stir sugar into stock and pour over vegetables and ribs. Deglaze pan, scraping up browned bits. Return to a simmer, cover and cook until meat is almost falling off the bone, 2-3 hours. 4. Carefully remove ribs from pot. Skim excess fat off liquid. (If cooking a day or more in advance, leave ribs in pot with liquid and vegetables and let cool, uncovered, then refrigerate, covered, up to 3 days. Skim fat off top, bring to room temperature and then reheat, covered, in a 350-degree oven or on the stove top over low heat, 25 minutes. Remove ribs from pot and continue with recipe.) Decrease heat to low and continue to cook vegetables and sauce, occasionally skimming fat off top, until a light gravy-like consistency is reached. This step may not be necessary or may take up to 20 minutes. If too thick, add stock or water. If too thin, increase heat and reduce liquid. Return ribs to pot and warm until heated through. Serve with vegetables and sauce. Garnish with chopped parsley.

CLASSIC BARBECUED RIBS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Sprinkle ribs with garlic salt and place into a roasting pan.
• Stir ketchup, vinegar, sugar, celery salt, chili powder, salt, dry mustard, paprika, and black pepper together in a bowl; pour over the ribs.
• Cook, basting with the pan drippings every half-hour, until the meat pulls away easily from the bone, about 90 minutes.