BRAISED SHORT RIBS WITH GRAVY
This recipe can be finished in a slow cooker which makes it very helpful during those very busy days.-Susan Kinsella, East Falmouth, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 2h
Yield 8 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 325°. Sprinkle short ribs with 1/2 teaspoon pepper and salt. In an ovenproof Dutch oven over medium-high heat, brown ribs in oil in batches. Remove meat and set aside. Add next five ingredients to drippings; cook until tender. Add wine, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced by half. , Return ribs to pan. Add 4 cups broth, rosemary, oregano, bay leaf and remaining pepper; bring to a boil. Bake, covered, until meat is tender, 1-1/2 to 2 hours. Remove ribs to a serving platter and tent with foil. Discard herbs., Pour drippings and loosened browned bits from roasting pan into a measuring cup. Skim fat. Add enough remaining broth to drippings to measure 1 cup. In a small saucepan, melt butter; stir in flour until smooth. Gradually whisk in broth mixture. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Serve with ribs.
Nutrition Facts : Calories 310 calories, Fat 19g fat (7g saturated fat), Cholesterol 66mg cholesterol, Sodium 507mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 2g fiber), Protein 20g protein.
CREAMY GRAVY-COVERED, BEER-BRAISED COUNTRY-STYLE PORK RIBS
Country-style pork ribs are about the cheapest meat available on a regular basis in the store. Due to this, my family eats them fairly regularly. Although we like barbecued country-style pork ribs, we needed a change. This recipe is a compilation of what I liked best from different recipes and put them together to make my own. My 10-year old son deemed "the best ever!" Hope you like this change from the ordinary.
Provided by NewNerdMom
Categories Pork
Time 3h20m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Mix salt, pepper, garlic powder, and onion powder in small bowl or Ziploc bag and then sprinkle liberally over ribs. Allow the seasoned ribs to sit for about 20 minutes at room temperature.
- Heat oil in large heavy-bottomed, oven-proof Dutch oven (love my enameled cast iron Dutch oven for this). Brown the ribs on all sides. Do NOT crowd them while browning, if it takes two batches, let it take two batches (otherwise they just steam and won't develop a nice sear).
- Once ribs have browned well, remove them to a plate.
- Preheat oven to 375°F.
- There should be ample rendered fat, but if there is more than about 4 tablespoons, remove the excess. Place all sliced onions in the bottom of the pan and allow them to start to take on just a bit of color.
- Pour in about 1/4 can of beer to deglaze the bottom of the pan while the onions continue to cook.
- Once the bottom of the pan is deglazed, return ribs to the pan (with any of juices on the plate). Pour in the rest of the beer. This should just barely cover all of the ribs and onions.
- Cover and bake at 375°F for 1 1/2 to 2 hours.
- When you remove the Dutch oven from the oven, be prepared for the onions to have cooked down into gooey lusciousness, and the sides of the pan to look like a disaster. Don't worry - it will taste great.
- Remove the ribs (which will be falling apart tender) and the onions from the pan.
- Turn oven down to 325°F.
- Use the water that you will be using to make the pork gravy mix with to "deglaze" the bottom on the pan, then add the mix according to the instructions on the packet. (I originally did try using canned gravy but it tasted "canned.") Once the gravy has thickened, mix in cream of mushroom soup, the dry onion soup mix and the mushrooms.
- Place ribs and onions back in the Dutch oven and stir so that the gravy is covering the ribs.
- Cover the Dutch oven again, and return to the oven heated to 325°F.
- Cook for about 1 hour.
- Serve with mashed potatoes, noodles or rice.
BEER-BRAISED COUNTRY-STYLE PORK RIBS
Provided by Food Network Kitchen
Time 2h15m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F. Pat the ribs dry, season with salt and sprinkle with 1/2 teaspoon paprika. Heat the olive oil in a large Dutch oven over medium heat. Add the ribs in batches and cook until browned, about 8 minutes per side. Remove to a plate. Add the onions and cook until browned, about 10 minutes. Add the remaining 1 teaspoon paprika and season with salt.
- Add the beer; bring to a boil and cook until the liquid is reduced by half, about 8 minutes, scraping up the bottom of the pot with a wooden spoon. Add the chicken broth, bay leaves and thyme; when the liquid begins to simmer, return the ribs to the pot and transfer to the oven. Cook, uncovered, turning the ribs once or twice, until the meat is almost tender, about 1 hour.
- Mix the vinegar and honey in a measuring cup. Remove the pot from the oven and place on the stovetop; bring to a simmer over medium heat. Add the vinegar mixture and bring to a boil, then return the pot to the oven. Continue to braise, uncovered, until the ribs are tender, 15 to 20 more minutes. Return the pot to the stovetop and transfer the ribs to a plate. Bring the sauce to a boil over medium heat; skim off the fat and cook until thickened, 10 to 15 minutes. Return the ribs to the pot and heat through. Discard the bay leaves and thyme. Photograph by Con Poulos
CREAMY GRAVY BEER BRAISED COUNTRY RIBS BY FREDA
Ribs are about one of the Cheapest meats available right now. Beef short ribs or Pork ctry ribs. This is a change from the BBQ style ribs. This Makes Delicious Cream type gravy in the Pot. Don't let all these steps and Ingredients Intimidate You. Its really quite easy and tasty too. Be sure you follow these steps exactly. For...
Provided by FREDA GABLE
Categories Ribs
Time 3h50m
Number Of Ingredients 12
Steps:
- 1. Mix; salt, pepper, garlic pdr, & Onion Pdr in zip lock bag, then sprinkle over ribs. allow to sit at room temp for 20-30 min
- 2. Preheat Oven @ 375
- 3. Heat oil in large heavy bottom dutch oven pot. Brown ribs on all sides, over Med High Heat. (do not crowd them while browning them) If this takes two batches to Brown, Let it. Sear them to a nice Brown color.
- 4. Once Ribs have browned well, remove them to plate and set aside.
- 5. There should be enough fat, (NOTE: but if more is more than 4 TBS of fat,) remove the excess. Place all the Onions in the bottom of the pan, and allow them to take on a little color.
- 6. Pour 1/4 can of beer in the bottom to deglaze, then return ribs to pan, with any juices in the plate. Add the restof the beer. This should just barely cover the ribs& Onions.
- 7. Cover and Bake @ 375 for 1 1/2 to 2 hrs.
- 8. The inside of this pan will look like a disaster, of Gooeyness, that's ok. Now, remove the Ribs from the pan. (they will be falling apart tender)
- 9. Turn Oven down to 325
- 10. Use the water that you will be using for the gravy, to deglaze the pan again. Then add the Pkg GRAVY Mix according to the Pkg directions. Once the Gravy is thickened, Mix in the Cream of Mushroom soup & the dry Onion soup Mix, and the Mushrooms. Mix together well.
- 11. Add; The Ribs & Onions back into the Pot of Gravy, be sure to cover the ribs. NOTE:(if more Liquid is needed add a little more water just to cover)
- 12. Cover again, and place back into the oven and bake for another 1 Hr @ 325 degrees.
- 13. Serve with Mushed Potatoes, Over RICE, Or Noodles. and Your favorite Salad or Vegie.
CREAM GRAVY
This is in our family cookbook. This is a great gravy made from scratch. Serve over mashed potatoes meat or bread it is great.
Provided by rusted_essence
Categories < 60 Mins
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Heat skillet.
- Add oil.
- Add flour when oil is hot.
- Salt and pepper.
- Cook over medium high heat to cook flour almost brown.
- Add milk and stir till the desired thickness.
BEER 'N BBQ BRAISED COUNTRY STYLE PORK RIBS
This recipe comes originally from the "Meat lovers Cookbook" - It is easy to put together and wait til you taste them.they are awesome - I served them with noodles and a green salad I sometimes add 3 cloves of garlic with the BBQ Sauce - Play with it to suit your taste.-
Provided by Bergy
Categories Pork
Time 3h10m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Brown the pork in a lightly sprayed skillet on all sides (apprx 7 minutes).
- Place the ribs in an oven proof pan and scatter the onions all around them.
- Pour in the beer and seal with a lid or tin foil.
- Bake at 375F until the pork is tender 1 1/2- 2 hours.
- Pour out the beer.
- Slather the pork with the BBQ sauce and bake uncovered for 1 more hour or until the meat is brown and the sauce is thick.
- Enjoy.
HONEY-BEER BRAISED RIBS
Braised in beer with a sweet honey finish, these tender, flavor-rich ribs will be the talk of the table. Serve them with baked potatoes, green beans and a salad for a memorable meal. -Terry Serena, McMurray, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 3h40m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Combine the brown sugar, pepper and salt; rub over ribs. Place ribs bone side down on a rack in a large shallow roasting pan. Drizzle with honey. Combine beer and vinegar; pour around ribs. Spoon some of the beer mixture over ribs., Cover tightly with foil and bake at 325° for 1 hour. Reduce heat to 250°; bake 2 hours longer or until tender., Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Drain ribs. Grill, covered, over medium heat for 10-15 minutes or until browned, turning and basting occasionally with barbecue sauce. Serve with remaining barbecue sauce.
Nutrition Facts : Calories 971 calories, Fat 63g fat (23g saturated fat), Cholesterol 245mg cholesterol, Sodium 1208mg sodium, Carbohydrate 43g carbohydrate (41g sugars, Fiber 1g fiber), Protein 52g protein.
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