Savory Oven Beef Ribs Recipes

SAVORY BEEF SHORT RIBS WITH GRAVY

Steps:

• Gather the ingredients.
• Preheat oven to 300 F.
• In a large Dutch oven over medium heat, heat 1 1/2 tablespoons olive oil.
• Add onion and cook, stirring frequently, until browned. Add carrots and celery and cook, stirring frequently, for about 5 minutes.
• Add garlic and cook, stirring, for 1 to 2 minutes longer. Remove vegetables to a plate and set aside.
• Sprinkle short ribs with salt and pepper.
• Add remaining 1 1/2 tablespoons of olive oil to pot and increase to medium-high.
• Add short ribs and sear , turning, until browned on all sides. Remove short ribs and set aside.
• Add red wine to the pot and bring to a boil. Boil for about 4 to 6 minutes, until reduced by about one-third. Add beef broth to the pot.
• Arrange short ribs in broth and wine mixture and top with the cooked vegetables.
• Add thyme sprigs.
• Cover and move Dutch oven to oven. Cook for 3 hours, or until meat is very tender, almost falling off the bone.
• Remove meat and vegetables to a platter with a slotted spoon; keep warm.
• Skim fat from broth. Reserve fat if you will be using it to make gravy. You will have about 3 cups of broth.
• In Dutch oven, heat 5 tablespoons of butter or skimmed fat over medium-low heat.
• Add 1/3 cup of flour. Cook, stirring constantly, for about 2 minutes.
• Add broth mixture and cook, stirring, until thickened. If desired, stir in 1/2 to 1 teaspoon of gravy browning sauce, such as Gravy Master or Kitchen Bouquet, to darken gravy. Taste and adjust seasonings.
• Serve short ribs with gravy and potatoes or noodles.

EASY OVEN BAKED BEEF RIBS RECIPE

Steps:

• Preheat oven to 300°F. 1 Combine cumin, oregano, garlic powder, garlic pepper, seasoned salt, smoked paprika, and onion powder in a small bowl. 2 Rub spices all over ribs. 3 Wrap spiced ribs tightly in aluminum foil. Place on a baking sheet in the oven and roast for about 2½ hours. 4 Unwrap foil and put under the broiler for about 5-7 minutes on low to crisp and char a bit.

SAVORY OVEN BEEF RIBS

Steps:

• Heat oven to 350°F.
• In 13x9-inch glass baking dish, mix broth, wine, tomato sauce, thyme and marjoram.
• In heavy-duty resealable plastic food-storage bag, place flour, salt and pepper; shake to mix. Add ribs; shake to coat. In baking dish, beat excess flour mixture (about 1 tablespoon) into tomato sauce mixture, using wire whisk.
• In 12-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Cook ribs in oil about 5 minutes, turning once, until brown. Place ribs in baking dish; turn to coat with sauce mixture. Add remaining 1 tablespoon oil to skillet; increase heat to high. Cook carrots, celery, onion and garlic in oil 3 minutes, stirring frequently.
• Add carrot mixture to ribs and sauce. Cover tightly with foil. Bake 1 hour 30 minutes to 2 hours or until ribs are tender.

SAVORY OVEN-BAKED BEEF STEW

Steps:

• Heat oven to 325 degrees.
• Meanwhile, heat oil in Dutch oven.
• Brown beef.
• Add flour, salt, garlic powder, marjoram and pepper.
• Stir in undrained tomatoes and beef broth, mix well.
• Bring mixture to a boil, stirring frequently.
• Add remaining ingredients and mix well.
• Cover, place in oven and bake at 325 degrees for 2 hours or until meat is tender.
• Stir twice during baking.
• Remove bay leaf before serving.

SAVORY BRAISED SHORT RIBS

Steps:

• Brown short ribs well on all sides (about 30 minutes) in Dutch oven over medium heat.
• Add broth, onion, 1 c water, peppercorns, worchstershire sauce, garlic, bay leaf and marjoram.
• Bring to a boil; reduce heat, cover and cook slowly 2 to 2 1/2 hours or until tender, turning once.
• Meanwhile, prepare Horseradish Sauce.
• Place short ribs on serving platter and keep warm.
• Skim fat from cooking liquid.
• Combine flour with 1 /2 cup water, mixing until smooth; combine with cooking liquid, bring to a boil, stirring constantly, reduce heat and cook slowly 3 minutes.
• Strain, if necessary, and serve with short ribs.
• Garnish platter with tomato wedges and parsley.
• Serve Horseradish sauce with short ribs.
• HORSERADISH SAUCE.
• 1/4 Cup Dairy Sour Cream 1 T Prepared Mustard 2 1/2 T Prepared Horseradish 1/8 t Salt Combine sour cream, horseradish, mustard and salt in small bowl.
• Cover and refrigerate.

LIP SMACKING SAVORY BEEF SHORT RIBS

Steps:

• Heat oil in a heavy pan. I use a cast iron one.
• I sear the ribs, two at a time to give them space to cook, for about 5 minutes per side or until well browned.
• After all the ribs have been seared, remove from pan and put aside until needed.
• Add leeks, carrots, parsnips, celery, onion, shallots and garlic to the pan and cook on low heat, stirring occasionally for 15 - 20 minutes.
• Now add the tomato paste, salt, red & black peppers to the vegetable mixture and cook for 8 - 10 minutes more.
• Next add the vinegar, sugar, rosemary, thyme, mustard, mix well and then add the beef stock.
• Preheat oven to 325 degrees.
• Return the short ribs to the pot and bring to a low simmer and cover.
• Place in a 325 oven for 2 - 2 1/2 hours or until the ribs are tender.
• Remove the ribs from pot, cover with foil to keep warm.
• Remove all vegetables from liquit and bring the liquid to a boil, cooking until reduce to 1 cup.
• Drizzle the glaze over the ribs and enjoy.

SAVORY COUNTRY-STYLE SPARERIBS

Steps:

• Preheat oven to 325°F.
• Place spare ribs in a large bowl or gallon size zip-lock bag.
• Add olive oil and zesty Italian dressing packets.
• Mix well. Refrigerate and marinade for at least 1 hour. (You can leave it in the marinade over night if you want).
• Microwave on high for 10-15 minutes, or until ribs are brown, but not cooked through. I microwave them in the bag but you can put them in a microwave safe dish if you prefer. (I use a freezer bag which is thicker and holds up to the heat. I open the seal to vent and place it in a bowl or on a plate - just in case - but have never had a problem).
• While ribs are in microwave, combine the remaining ingredients in a medium saucepan and cook over medium heat until well dissolved and heated through.
• Remove ribs from bag and place in a deep 9 x 13 pan that has been prepared with non-stick cooking spray.
• Pour sauce over ribs, covering evenly.
• Bake for 1 hour, until ribs are cooked through.
• Baste occasionally, if desired.
• NOTE:***These can also be cooked on the grill with delicious results, just baste them frequently and watch them carefully so they do not burn.