DR. PEPPER SHORT RIBS (BRAISED)
So juicy and tender Dr.Pepper short ribs braised in the oven slowly on a low temp for a lovely and spicy shredded beef dinner. A fast stove top simmer and sear of the ingredients then several hours within the oven will break apart braised boneless short ribs within an amazing sauce. I really like braised meat. There's something special about slow-cooked meat, falling to pieces at the touch of your finger and soaked in rich sauce. What surprises me is how costly an excellent braise may be when you eat in a restaurant. Boneless braised short ribs cost $25 or maybe more for a tiny portion. I can simply make exactly the same for 3 times lower price. Being good at braise is an important skill for a home chef. It can make a lovely, upscale dinner for cheap! And it also makes cheaper, tougher cuts of meat into something juicy and amazing without the cost of premium rib cuts. This specific braising recipe additionally uses a component you'd probably dispose of - and its leftover cola! You've heard me right, with that which was left of a 2 liter, I made this meal Dr. Pepper short ribs, and it's swiftly become a favorite. Dr. Pepper Braising Liquid So just why cola, you ask? Well for one very important factor, it's the one drink my family and I can't ever seem to give up on totally. From time to time that craving for Dr. Pepper comes. So, we've seen that purchasing a case means we'll actually drink the entire case, so rather than that, we choose for an inexpensive 2-liter, knowing it'll go empty before we finish it and saving ourselves the money. Also, I really don't like wasting any food. Even leftover cola. I spent money on that, and it adds up faster than one thinks. So instead, I began considering ways to make use of it. It's all things considered a sweet liquid with an enormous number of flavors in it. I knew those legendary 23 flavors In Dr.Peppers would be beautiful when enhanced and caramelized on a tender bit of beef. Short Ribs Braising Ingredients Regardless of boneless short ribs and Dr. pepper, there are many other, precisely chosen and tested ingredients which are necessary to make this excellent braise. Beef Short Ribs (boneless). Cheap and delicious, stay with beef with this one. You are able to absolutely use the bone in short ribs, as well as another braising cut of beef if you'd wish. Dr. Pepper. This recipe is made specially to the flavor of Dr. Pepper, however that does not mean you won't make it if you choose to try out another. You may try Root beer, or perhaps a cherry cola could be awesome. Stock. You can use homemade stock, but beef or chicken stock will work perfectly. Soy Sauce. I take advantage of soy sauce in a number of recipes. It is salty, it is rich in flavor that may be hard to accomplish, and it's cheap. Paprika. Dried sweet peppers powder, such as a bell pepper, it adds a delicate spice, and really nice sweet note. Molasses. One of many of 23 flavors in Dr. Pepper as I've mentioned before, only a little extra molasses is truly needed for the richness in flavor of the braising liquid. Cloves. I personally use whole cloves, and just throw them to the liquid. But ground cloves can totally be utilized also. They are to one among many flavors in Dr.Peppers, and they're a strong addition in a tiny amount. Red Onions. I virtually never create a braise with no onions. Onions really help take this from sweet to savory, and it's amazing. Garlic. Garlic really help boost savory. Carrots. One more classic ingredient for a braise, I also just enjoy bulking up the braise and having lovely carrots ready to consume once the meat is done. Tomato Paste. We need some acid in this recipe, and tomato paste is an ideal rich concentration. Pepperoncini's. Merely a meager 1/4 cup provides the sauce enough spicy and salt to be just ideal. In case you do not want it spicy, you are able to leave Pepperoncini's out. Pepper, Salt and oil. This isn't included with the braising liquid, however you will need during, for the short ribs when searing. Steps to make Dr. Pepper Braised Short Ribs The particular process of creating Dr. Pepper ribs is quite simple. The great part is that once you understand how exactly to braise, you are able to really apply the method to any cut of meat with any liquid. Step 1 - Prepare the ingredients Before you start the process, het the oven to 300F. Then take an oven and safe deep pan. I personally use my Dutch oven, that is ceramic, I totally like it, it is a Lodge 6 Quart Enameled Cast Iron Dutch Oven and it's an infinitely more inexpensive option than plenty of Dutch ovens on the market. Chop your carrots (washed), rounds are good for this, cause they'll cook for a significant time whilst in within the liquid. Mince the garlic and chop onions, and get everything on the counter. I just like the measure ingredients in advance but when you don't like the idea of additional cleanup then at the very least have the right measuring cups and spoons prepared to use. Step 2 - Searing the Short Ribs It's important while braising any meat that you first sear it. Once you apply high temperature to the surface of meat it engages the Maillard reaction, or browning, which draws intense flavor in the crust and releases flavors. To achieve this heat your Dutch oven or pan of your preference, over medium high temperature till hot. Put in a Tbsp of high temperature oil, like avocado, grapeseed or canola oil. Salt and pepper the sides of your short ribs freely then put the hot oil. You ought to hear a sizzle, however, not crazy popping. Do not move it or press it, once the meat has the right crust, it'll lift easily from the pan. Repeat this method on other side. By firstly searing, also leaves a wonderful thing in the bottom of the pan that we call fond. That's what those delicious little brown things are at the bottom of the pan. While you add the rest of the ingredients, you'll pick those tasty parts and they'll add awesome flavor to the braising liquid. Step 3 - Adding Remaining Ingredients and Move to Oven Following the sear, it's only a series of additions prior to transfering the short ribs to the oven and allow it to finish the task for you. As soon as your short ribs are browned nicely on both sides, take away from the pan and put aside on a dish to absorb all of the juices. Add pepperoncini's and chopped vegetables and stir, let them sauté for a couple minutes, just before onions get a bit of color. After that, add the molasses, soy sauce, tomato paste, cloves, and paprika. Stir until all is mixed nicely. Add in the stock, and then a Dr. Pepper. Bring it to a boil and add the short ribs and any juices stack on the dish back again to the pot. Boiling prior to moving to the oven helps the liquid keep the appropriate temperature in the oven, therefore the meat will cook evenly and without the oven being forced to work too much. While you boil it, cover and put the oven for 3.5 - 4 hours. The meat should really be partially submerged, although not totally covered in liquid. Ingredients 1 lb of beef short ribs boneless 1 tsp of salt and pepper 2 Tbsp of grapeseed oil (or other oil that allowes high heath) 1 diced red onion 4 cloves of minced garlic 2 sliced medium carrots 1/4 cup of pepperoncinis 2 Tbsp of tomato paste 1 Tbsp of molasses 1/4 cup of soy sauce 2 whole cloves and 1/4 tsp of ground 1 tsp of paprika How to make Braised Dr. Pepper Short Ribs Instructions Heat the oven to 300 F Put a pan (oven safe), such as a Dutch oven, over medium high temperature on the stove. Add pepper and salt on the entire surface of the short ribs. When the pan is warm enough, add the grapeseed oil (or other oil) and short ribs. Take away the short ribs from the pan, put aside. Add onions, pepperoncini and carrots. Let it sauté, and stir, till onions start to get some color, then add garlic and stir until nice and fragrant. After that add the tomato paste, paprika, molasses, and soy sauce, stirring till smooth and coat the vegetables fairly equally. Pour in Dr. Pepper and the stock. Add in cloves and replace short ribs in to the liquid and bring to a boiling point. While boiling, cover the pan with a top or tight up with foil and put in the oven. Braise the short ribs for 3.5 to 4 hours, untill tender. Serve with liquid as you like. And it's done! Allow it to cook, take out, and serve! Cooking longer in compering to the 4 hour might need extra liquid, and so diluting the braise flavors, which explains why 3.5 hours is my ideal time. When it's taken out, it will undoubtedly be tender and falling to pieces. Just spoon the meat, carrots, and some liquid over the side dish of your choosing. I like rice, grits, and love it with polenta. If you've liked this Dr.Pepper Braised Short Ribs recipe, help spread the word and share it on Pinterest and other social media. Calories: 399kcal | Carbs: 34g | Protein: 24g | Fat: 18.5g | Saturated Fat: 5g | Cholesterol: 64mg | Sodium: 1825mg | Potassium: 780 mg | Fiber: 2.2g | Sugar: 25g | Vitamin A: 5700 I U | Vitamin C: 14mg | Calcium: 45mg | Iron: 3.8mg
Provided by Cooking Frog
Number Of Ingredients 12
Steps:
- Heat the oven to 300 F Put a pan (oven safe), such as a Dutch oven, over medium high temperature on the stove. Add pepper and salt on the entire surface of the short ribs. When the pan is warm enough, add the grapeseed oil (or other oil) and short ribs. Take away the short ribs from the pan, put aside. Add onions, pepperoncini and carrots. Let it sauté, and stir, till onions start to get some color, then add garlic and stir until nice and fragrant. After that add the tomato paste, paprika, molasses, and soy sauce, stirring till smooth and coat the vegetables fairly equally. Pour in Dr. Pepper and the stock. Add in cloves and replace short ribs in to the liquid and bring to a boiling point. While boiling, cover the pan with a top or tight up with foil and put in the oven. Braise the short ribs for 3.5 to 4 hours, untill tender. Serve with liquid as you like.
Nutrition Facts : Calories 398
RED WINE-BRAISED SHORT RIBS
Steps:
- Preheat the oven to 425 degrees F. Place the short ribs on a sheet pan, brush the tops with olive oil, and sprinkle with 1 1/2 tablespoons salt and 1 1/2 teaspoons pepper. Roast for 20 minutes and remove from the oven. Reduce the temperature to 325 degrees F.
- Meanwhile, heat 1/4 cup olive oil in a large (12-inch) Dutch oven, such as Le Creuset, over medium heat. Add the leeks, celery, onions, and carrots and cook over medium to medium-high heat for 20 minutes, stirring occasionally. Add the garlic and cook for one minute. Add the wine, bring to a boil, lower the heat, and simmer over medium heat for 10 minutes, until the liquid is reduced. Add the stock, tomatoes, Guinness, thyme, 1 tablespoon salt, and 1 1/2 teaspoons pepper.
- Place the ribs in the pot, along with the juices and seasonings from the sheet pan. Bring to a boil, cover, and cook in the oven for one hour. Uncover and cook for one more hour, until the meat is very tender.
- Remove the short ribs to a plate with a slotted spoon and discard the thyme bundle and any bones that have separated from the meat. Simmer the sauce on the stove for 20 minutes, until reduced. Skim some of the fat off the top and discard. Return the ribs to the pot, heat for 5 minutes, and taste for seasonings. Serve hot in shallow bowls, with a toasted baguette and extra sauce on the side.
BRAISED SHORT RIBS
Steps:
- Season short ribs with salt and pepper on both sides. Dredge in flour, shake off excess and set aside. Set a pressure cooker or multi-cooker to medium heat. Add canola oil. Sear beef on all sides until brown, about 10 minutes total.
- To the pressure cooker, add the tomato paste, garlic, chopped tomatoes, chicken and beef stocks, carrots, and potatoes. Cover, lock on the lid and cook for 45 to 50 minutes. Release the steam from the cooker following the manufacturer's instructions, then remove the fork-tender beef and vegetables to a serving dish. Spoon the cooking broth over the top and serve.
DR. PEPPER BRAISED SHORT RIBS
A delicious braising liquid adds to the depth of flavor in this dish. It is time consuming, but the results are worth it.
Provided by dmanmont
Categories Meat
Time 6h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Season ribs with salt and pepper.
- Heat vegetable oil in a large sauté pan.
- Sear ribs in pan, fat side down for 3 minutes, over medium-high heat. Turn over and cook an additional 3 minutes.
- Remove ribs from pan and set aside.
- Add celery, onion and carrot. Cook until golden brown. (Approx. 5 minutes).
- Add spices, tomatoes, and jalapeno. Cook 5 minutes.
- Add red wine. Reduce liquid by half.
- Add Dr. Pepper and again reduce liquid by half.
- Add chicken stock and ribs back into the pan. Cover with plastic wrap and aluminum foil.
- Place in a 300 degree Fahrenheitoven for 4 to 5 hours.
- Remove ribs from the oven and set aside. (Cover loosely with foil to keep warm.).
- Strain remaining liquid through strainer into a medium sauce pan over medium-high heat.
- Reduce liquid by half. Season to taste.
Nutrition Facts : Calories 1255.4, Fat 95.9, SaturatedFat 38.3, Cholesterol 187.1, Sodium 824, Carbohydrate 48.1, Fiber 2.8, Sugar 31, Protein 46.5
DR. PEPPER BRAISED SHORT RIBS
Succulent,, fall apart beef short ribs braised in a sweet, rich braising liquid made from Dr. Pepper.
Provided by Mikayla M
Categories dinner entree Main Course
Number Of Ingredients 15
Steps:
- Preheat oven to 300°F. Place an oven safe deep pan, like a dutch oven, over medium high heat on the stove.
- Salt and pepper the surface of the short ribs. When the pan is hot, add the grapeseed oil and then the short ribs. The short ribs should sizzle. Allow to sear until golden brown on both sides 4-5 minutes each side.
- Remove the short ribs from the pan, set aside. Add onions, carrot, and pepperoncini. Let saute, stirring, until onions begin to take on some color. Add garlic and stir until fragrant.
- Next add the tomato paste, molasses, paprika, and soy sauce, stir until smooth and coating the vegetables fairly evenly.
- Pour in the stock and Dr. Pepper. Add cloves and replace short ribs into the liquid.* Bring to a boil. When boiling, cover the pan with a lid or tightly with foil and place in oven.
- Braise for 3 1/2 to 4 hours or until fork tender. If it goes longer be sure to check liquid levels are not too low. Serve with braising liquid as desired.
Nutrition Facts : Calories 402 kcal, Carbohydrate 35 g, Protein 25 g, Fat 19 g, SaturatedFat 6 g, Cholesterol 67 mg, Sodium 1821 mg, Fiber 2 g, Sugar 28 g, ServingSize 1 serving
BRAISED SHORT RIBS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 3h25m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 325 degrees F. Salt and pepper the ribs, then dredge them in the flour. Set aside.
- In a large Dutch oven, cook the bacon over medium heat until completely crispy and all the fat is rendered. Remove the bacon and set aside. Drain off any excess fat.
- Add the olive oil to the pan with the bacon fat and raise the heat to high. Brown the ribs on all sides, about 45 seconds per side. Remove the ribs and set aside.
- Lower the heat to medium. Add the carrots, shallots and onions to the pan and cook for 2 minutes. Splash in the wine and scrape the bottom of the pan to release all the flavorful bits of glory. Add the broth, 1 teaspoon kosher salt and plenty of freshly ground black pepper and bring to a boil. Taste and add more salt if needed. Add the ribs to the liquid; they should be almost completely submerged. Add the thyme and rosemary sprigs (whole) to the liquid. Finally, add the cooked bacon.
- Put on a lid and transfer to the oven. Cook until the ribs are fork-tender and falling off the bone, 2 to 2 1/2 hours. Remove the pan from the oven and allow to sit for at least 20 minutes with the lid on before serving. At the last minute, skim the fat off the top of the liquid. (You can also refrigerate the mixture, then remove the solid fat from the top.)
- For each serving, arrange 2 ribs on a bed of the grits, spooning a little juice over the top.
- Cook the grits according to the package instructions, adding the salt with the water. Turn off the heat just before the grits are done.
- Preheat the oven to 350 degrees F.
- In a small bowl, whisk together the eggs. To temper the eggs before adding them to the hot grits, throw a couple of spoonfuls of the hot grits into the eggs. Begin stirring immediately and continue stirring until the mixture is well combined.
- Pour the egg mixture into the grits. Stir constantly to incorporate the eggs into the grits. Add the butter and stir until melted. Next, add the cheese and stir until melted. Add the cayenne and garlic and stir well to combine. Taste and adjust the seasonings, adding more salt or cayenne if necessary. You could also add more cheese if you think that will bring happiness to your life, but keep in mind that some cheeses increase the salt content more than others.
- Butter a 9-by-13-inch baking dish and pour the grits into the dish. Bake until the grits are hot and bubbly, 30 to 35 minutes. Let stand for 10 minutes before serving. The grits will become firmer as they cool.
BRAISED SHORT RIBS
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 3h25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 300 degrees F.
- Liberally sprinkle all sides of the short ribs with salt and pepper. Heat a large Dutch oven over medium-high heat and add the oil. Sear the short ribs on all sides until browned, 3 to 4 minutes per side, working in batches if necessary. Set aside on a plate.
- Add the carrots, celery, garlic and onions to the pot with the short rib drippings and sprinkle with some salt and pepper. Cook the vegetables until they turn golden brown, 10 to 12 minutes. Add in the tomato paste and cook for 1 minute more. Add the wine and deglaze the pot, scraping up any developed fond (brown bits) from the bottom. Bring the wine to a simmer and add some salt and pepper. Add the thyme, bay leaf and short ribs and any leftover juices from the plate. Cover the pot, transfer to the oven and cook, turning the short ribs once after about 1 hour of cooking, until the meat is fork-tender, 2 to 2 1/2 hours. Remove the short ribs from the braising liquid and set aside to cool slightly.
- Skim the fat off the top of the braising liquid. Strain the liquid and bring it to a simmer until reduced by half, about 8 minutes (you should have about 2/3 cup of reduced sauce). Season with salt and pepper.
- Serve the ribs and sauce over creamy polenta.
DR. PEPPER RIBS
My son handed me this recipe and wanted me to try it. I don't know where the recipe came from, but I'm glad he sent this my way!
Provided by The Kissing Cook
Time P1DT2h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place the ribs in a large baking dish. Pour in Dr. Pepper and cover them, reserving at least 1/2 cup for the sauce. Add he salt and soak the ribs in fridge overnight (or at least 2 hours).
- Heat the oven to 350°F Remove the ribs from the liquid, dry them, and rub with the chili powder. Place them on a baking dish, add 1 cup of water, and cover tightly with foil. Cook for 2 hours, until the meat nearly falls off the bone.
- For BBQ Sauce: Heat the oil in saucepan over medium heat. Saute the onion and garlic until they're soft and fragrant and add the ketchup, Worcestershire, vinegar, cayenne and 1/2 cup of Dr. Pepper. Simmer for 15 to 20 minutes, or until the sauce thickens.
- Fire up the grill, and brush the ribs with sauce. When the grill is hot, cook them bone side down on a cooler part for 10 to 15 minutes. Flip them and cook until lightly charred and smoky.
- Remove and brush on more sauce.
Nutrition Facts : Calories 1525.5, Fat 98.4, SaturatedFat 34.6, Cholesterol 368.8, Sodium 7957.8, Carbohydrate 60.7, Fiber 1.1, Sugar 54.4, Protein 102.4
GARLIC BRAISED SHORT RIBS WITH RED WINE
If you weren't already sure about how easy and delicious braised short ribs can be, consider this classic and straightforward recipe an excellent gateway. The ultimate hands-off, do-ahead dinner, these are done on the stovetop in a large Dutch oven but can easily be adapted to a slow cooker if that's your thing. When purchasing the ribs, ask for the thickest, meatiest ones available as they tend to shrink quite a bit once braised.
Provided by Alison Roman
Categories meat, soups and stews, main course
Time 4h30m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Heat oven to 275 degrees. Heat oil in a large Dutch oven over medium-high heat. Season short ribs on all sides with salt and pepper. Working in batches, sear short ribs on all sides until deeply and evenly browned, 6 to 8 minutes per batch. Transfer browned short ribs to a large plate and continue with remaining ribs.
- Pour off all but 2 tablespoons of remaining fat, leaving the good browned bits behind. Reduce heat to medium, and add garlic, cut side down and cook, undisturbed, until golden brown, about 1 to 2 minutes. Add onion, celery and carrots and season with salt and pepper. Toss to coat and continue to cook until vegetables are softened but not yet browned, about 5 to 10 minutes. Add tomato paste and stir to coat. Continue to cook, stirring occasionally, until tomato paste has started to caramelize a bit on the bottom and up the edges of the pot, about 2 to 3 minutes.
- Add red wine and, using a wooden spoon, scrape up any browned or caramelized bits. Let this simmer 2 to 3 minutes, just to take the edge off and reduce a bit. Stir in beef stock along with thyme. Using tongs, return short ribs to the pot, along with any juices that have accumulated, nestling them in there so that they are submerged (if they are just barely covered, nestle them bone side up so that all the meat is submerged, adding more beef stock or water as necessary to cover). Bring to a simmer, then cover and transfer to oven.
- Cook, undisturbed, until short ribs are meltingly tender and falling off the bone (you should be able to shred the meat with a fork), 3½ to 4 hours.
- Using tongs, remove the ribs from the pot, taking care (for presentation purposes, really) not to let the bone slip out and transfer them to a large plate. (While you could serve the short ribs right out of this pot, the vegetables have all given up their flavor and texture and aren't worth much now, so feel free to strain the sauce for easier eating.) Scatter parsley, chives and lemon zest over the top of the short ribs. Separate the fat from the sauce, season with salt and pepper and serve alongside.
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