HEARTY SHORT RIB STEW
Provided by Ree Drummond : Food Network
Categories main-dish
Time 2h55m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- For the stew: Heat the oil and butter in a Dutch oven over a medium-high heat. Sprinkle the short ribs with salt and pepper, then brown in batches on all sides in the pan, about 3 minutes. Remove and set aside.
- Add the garlic, onions and carrots to the pan and toss in the drippings. Stir in the tomato paste and allow to cook until it has combined with the vegetables, for 1 minute. Deglaze the pan with the beer and beef stock. Add the Worcestershire sauce, rosemary, bay leaves and the browned short ribs. Cover and cook over a low heat until very tender, 2 to 2 1/2 hours. Stir in the parsley. Remove the rosemary and bay leaves before serving.
- For the buttered egg noodles: Cook the egg noodles according to the package instructions. Drain and toss with the butter and parsley. Serve the stew over the buttered noodles.
GINGER AND TOMATO BEEF SHORT RIB STEW
From Canadian Living Magazine 2004. You will love the flavors of this Crock Pot meal. Don't let the long list of ingredients deter you from this recipe. It is divine!
Provided by daisygrl64
Categories Stew
Time 7h25m
Yield 6-8 serving(s)
Number Of Ingredients 19
Steps:
- cut ribs into 2 bone pieces.
- arrange on broiler pan and broil until browned on both sides.
- set browned ribs aside.
- In a skillet, heat oil over medium heat.
- Saute garlic, onions, ginger, and hot pepper flakes until onions are soft then add to crock pot.
- add to crock pot carrots, turnips, diced tomatoes, beef stock, soy sauce, tomato paste.
- Using a cheesecloth combine fennel seed, cloves, peppercorns, and cinnamon, tie cheesecloth. securely.
- place cheesecloth on top of vegetables.
- add ribs.
- cover and cook on low until meat is tender, about 7-8 hours.
- skim off any fat produced by ribs.
- in a separate bowl combine flour with butter.
- stir into crock pot.
- increase heat to high.
- cover and let cook until liquid thickness.
- When ready to serve sprinkle green onion on top (if using).
Nutrition Facts : Calories 1083.2, Fat 91.1, SaturatedFat 39.8, Cholesterol 187.7, Sodium 1484.8, Carbohydrate 28.8, Fiber 6.3, Sugar 12.4, Protein 38.1
QUICK SHORT RIB STEW
Delicious, tender short ribs combined with a very tasty accompanying stew. Simple ingredients, great taste!!!
Provided by thorky
Categories Soups, Stews and Chili Recipes Stews Beef
Time 1h5m
Yield 6
Number Of Ingredients 14
Steps:
- Heat a large skillet over medium-high heat. Place 1/2 cup of flour in a heavy plastic bag or large bowl; add the ribs and toss until completely coated. Pour the oil into the preheated pan, heat until shimmering. Shake any excess flour off of the ribs, then add them to the hot oil. Brown well on all sides without burning, about 10 minutes.
- While the ribs are browning, stir together the hot water and bouillon cubes in a pressure cooker until dissolved. Using tongs, remove the ribs from the skillet, and place into the pressure cooker. Seal according to manufacturer's directions and cook for 25 minutes.
- After 25 minutes, release pressure, and open cooker according to manufacturer's directions. Pour in the canned tomatoes, garlic, onion, and carrots. Simmer, uncovered until the vegetables are tender, about 20 minutes. Meanwhile, cook the diced potatoes in enough water to cover until tender, about 20 minutes.
- Remove the meat to a serving platter. Stir together 3 tablespoons of flour with 1 cup of water. Stir into the vegetables, and cook until the sauce thickens, about 5 minutes.
- Drain the cooked potatoes, and add to the stew along with the can of peas. Heat until warmed through, then season to taste with salt and pepper.
Nutrition Facts : Calories 987.6 calories, Carbohydrate 70 g, Cholesterol 124.4 mg, Fat 61 g, Fiber 9.4 g, Protein 37.9 g, SaturatedFat 24.1 g, Sodium 938.2 mg, Sugar 11.7 g
THE BEST BEEF SHORT RIB STEW
This stew is absolutely amazing, one of my favorite stews. The short ribs add lots of flavor and fall apart when touched. What's even better about this recipe is its so easy to make. There is no need to stand around the kitchen for hours because it basically cooks itself and it's well worth it.
Provided by Elicia
Categories Stew
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Brown your short ribs in a frying pan with a small amount of olive oil.
- (I used one package of bone in ribs and one package of boneless).
- Once they're browned, place them in a large pot along with the sliced onions.
- Now fill the pot up with water. Use enough water to cover your meat.
- You will now want to add the ranch, Italian, gravy mix, and salt.
- Once you've added those ingredients, stir them together well, cover your pot, and bring to a boil.
- Once your stew is boiling reduce the heat to a medium low and let cook for a few hours until the meat is soft and falling apart.
- Once the meat is finished, add the carrots and potatoes and cook for 30 to 40 more mins on a medium low until your vegetables are tender.
- Bon appetit :).
Nutrition Facts : Calories 1361, Fat 124, SaturatedFat 53.9, Cholesterol 258.8, Sodium 511.5, Carbohydrate 7.7, Fiber 0.8, Sugar 1.6, Protein 50.2
TOMATO AND GINGER PRESSURE COOKER SHORT RIBS RECIPE BY TASTY
Shop Campbell's® Soup to try this recipe for yourself!
Provided by Campbell's
Categories Lunch
Yield 4 servings
Number Of Ingredients 18
Steps:
- Season the short ribs all over with salt and pepper.
- Turn the pressure cooker on to the Sauté setting. Add the olive oil to the pot and heat until shimmering. Working in batches, add the short ribs and sear on all sides until browned, 2-3 minutes per side. Once all of the short ribs have been seared, return to the pot, nestling to fit in an even layer.
- In a small bowl, whisk together the soy sauce, beef broth, sesame oil, red pepper flakes, brown sugar, garlic, and ginger.
- Pour the sauce and Campbell's® Tomato Soup into the pot over the short ribs. Secure the lid and turn off the Sauté setting, then set to pressure cook on high for 1 hour.
- In a small bowl, whisk together the cornstarch, water, and mirin until smooth.
- Release the pressure valve until all the steam has been released. Transfer the short ribs to a bowl and skim off any fat from the surface of the braising liquid. Turn on the Sauté setting and stir the cornstarch slurry into the braising liquid. Bring to a simmer and cook until the sauce has thickened, about 3 minutes. Return the short ribs to the pressure cooker and turn to coat in the sauce.
- Serve the short ribs over white rice and garnish with sliced scallions and sesame seeds.
- Enjoy!
Nutrition Facts : Calories 885 calories, Carbohydrate 40 grams, Fat 47 grams, Fiber 2 grams, Protein 68 grams, Sugar 20 grams
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FIVE-SPICE SHORT RIBS WITH GINGER AND CILANTRO RECIPE
From foodandwine.com
4/5 (1)Total Time 3 hrs 30 mins
- In a large enameled cast-iron casserole, heat the coconut oil. Season the ribs with salt and pepper. Working in 2 batches, brown the ribs over moderately high heat, turning, 4 to 5 minutes per batch. Transfer the ribs to a large plate. Add the onion, garlic and ginger to the casserole and cook over moderate heat, stirring, until golden, about 3 minutes. Stir in the five-spice powder, then add the star anise, carrots, celery and fish sauce and cook, stirring, for 1 minute. Add the tomatoes, stock and short ribs to the casserole and bring to a simmer. Cover and cook over moderately low heat, turning the ribs every hour, until they are very tender, about 2 1/2 hours.
- Discard the star anise. Stir the spinach and lemon juice into the casserole and season with salt and pepper. Divide the stew among serving bowls and garnish with cilantro.
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