SIMPLE BEEF SHORT RIBS
The basics of this recipe came from my mom, and it was passed down to her from her mother and Oma. I changed it a little, and you can too. You can braise in basically any liquid you want. The short ribs come out so delicious and tender, and there is not an overwhelming sauce to overpower them.
Provided by CooperCook
Categories Main Dish Recipes Rib Recipes
Time 2h30m
Yield 4
Number Of Ingredients 10
Steps:
- Season the short ribs with salt and pepper, then dredge in flour until coated. Shake off the excess flour.
- Heat the olive oil and butter in a large skillet or Dutch oven over medium-high heat. Cook the ribs until browned on each side, about 5 minutes per side. Remove from the skillet and set aside. Add the onion and garlic to the skillet; cook and stir until onion is tender, about 5 minutes. Return the ribs to the skillet and pour in the beer. Stir, scraping the bottom of the pan, until all of the browned bits have mixed in with the liquid. Pour in the beef stock, cover and simmer over low heat until very tender, about 2 hours.
Nutrition Facts : Calories 363.8 calories, Carbohydrate 10 g, Cholesterol 54.2 mg, Fat 27.4 g, Fiber 0.8 g, Protein 13 g, SaturatedFat 11.2 g, Sodium 651.4 mg, Sugar 1.9 g
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.
SHORT RIBS PROVENçAL
Provided by Florence Fabricant
Categories dinner, main course
Time 3h30m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- In a large bowl, combine 4 tablespoons olive oil, the wine, onions, carrots, garlic and thyme. Use a vegetable peeler to cut 3 3-inch strips of orange peel and add them, along with juice of orange. Season with salt and pepper. Add short ribs, cover and refrigerate overnight.
- The next day, remove meat from marinade and pat dry on paper towels. Strain marinade into a large measuring cup. Reserve vegetables.
- Heat remaining oil in a 4-quart casserole. Add meat, a few pieces at a time, and lightly brown. Remove to a bowl.
- Add reserved onions and garlic to casserole, lower heat and cook until starting to brown. Add herbes de Provence. Return meat to casserole with reserved thyme, carrots and orange peel. Pour in 11/4 cups marinade. Bring to a simmer, season with salt and pepper, lower heat, cover and cook 3 hours. Moisten with more marinade if needed.
- Skim excess fat from surface, check seasoning, stir in tomato pesto or paste and serve from casserole.
Nutrition Facts : @context http, Calories 1062, UnsaturatedFat 49 grams, Carbohydrate 11 grams, Fat 93 grams, Fiber 2 grams, Protein 34 grams, SaturatedFat 37 grams, Sodium 863 milligrams, Sugar 4 grams
SLOW-COOKER SHORT RIBS
These slow-cooker short ribs are an easy alternative to traditionally braised short ribs-you don't need to pay any attention to them once you get them in the slow cooker. (That makes it my favorite beef short ribs recipe!) -Rebekah Beyer, Sabetha, Kansas
Provided by Taste of Home
Categories Dinner
Time 6h45m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Sprinkle ribs with salt and pepper. In a large skillet, heat oil over medium heat. In batches, brown ribs on all sides; transfer to a 4- or 5-qt. slow cooker. Add carrots, broth, thyme and bay leaf to ribs., Add onions to the same skillet; cook and stir over medium heat 8-9 minutes or until tender. Add garlic and tomato paste; cook and stir 1 minute longer. Stir in wine. Bring to a boil; cook 8-10 minutes or until liquid is reduced by half. Add to slow cooker. Cook, covered, on low 6-8 hours or until meat is tender., Remove ribs and vegetables; keep warm. Transfer cooking juices to a small saucepan; skim fat. Discard thyme and bay leaf. Bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Return to a boil; cook and stir 1-2 minutes or until thickened; press cancel. If desired, sprinkle with additional salt and pepper. Serve with ribs and vegetables.
Nutrition Facts : Calories 250 calories, Fat 13g fat (5g saturated fat), Cholesterol 55mg cholesterol, Sodium 412mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 2g fiber), Protein 20g protein.
SHORT RIBS PROVENçALE WITH CRèME FRAîCHE MASHED POTATOES
Categories Milk/Cream Beef Potato Vegetable Bake Braise Valentine's Day Dinner Meat Beef Rib Carrot Fall Winter Anniversary Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 17
Steps:
- Preheat oven to 325°F. Heat 2 tablespoons oil in heavy large ovenproof pot over medium-high heat. Sprinkle ribs with salt and pepper. Working in batches, add ribs to pot and brown well, turning often, about 8 minutes per batch. Using tongs, transfer ribs to large bowl.
- Pour off all but 2 tablespoons drippings from pot or add oil as necessary to measure 2 tablespoons. Add onion, chopped carrot, and celery and cook over medium-low heat until vegetables are soft, stirring frequently, about 10 minutes. Add garlic, flour, and herbes de Provence; stir 1 minute. Add wine and 2 cups broth; bring to boil over high heat, scraping up browned bits. Add tomatoes with juices and bay leaf. Return ribs and any accumulated juices to pot. If necessary, add enough water to pot to barely cover ribs. Bring to boil.
- Cover pot tightly and transfer to oven. Bake until ribs are very tender, stirring occasionally, about 2 hours 15 minutes. (Can be made 1 day ahead. Cool slightly, then refrigerate uncovered until cold. Cover and keep refrigerated. Bring to simmer before continuing.)
- Add remaining 1/2 cup broth, peeled baby carrots, and Niçois olives to pot; press carrots gently to submerge. Cover, return to oven and continue cooking at 350°F until carrots are tender, about 15 minutes. Discard bay leaf. Transfer short ribs and carrots to platter. Tent with foil to keep warm. If necessary, boil sauce to thicken slightly. Season to taste with salt and pepper. Pour sauce over short ribs. Sprinkle with parsley. Serve with Crème Fraîche Mashed Potatoes
- A dried herb mixture available at specialty foods stores and in the spice section of some markets. A mix of dried thyme, basil, savory, and fennel seeds can be substituted.
- ** Small brine-cured black olives; available at Italian markets, specialty foods stores, and some supermarkets.
SHORT RIBS PROVENçALE W/ MASHED POTATOES
yield: Makes 6 servings Short Ribs Provençale with Crème Fraîche Mashed Potatoes This sensational dish is best when made with meaty short ribs that are three to four inches long. Serve with a simple green salad and glasses of good Zinfandel. This recipe is as written from Bon Appetit January 2002 Chef Note: I make these the day prior and Skim off the fat then reheat slowly :)
Provided by Chez Michelle
Categories Meat
Time 20m
Yield 6 seaving, 6 serving(s)
Number Of Ingredients 20
Steps:
- Preheat oven to 325°F Heat 2 tablespoons oil in heavy large ovenproof pot over medium-high heat. Sprinkle ribs with salt and pepper. Working in batches, add ribs to pot and brown well, turning often, about 8 minutes per batch. Using tongs, transfer ribs to large bowl.
- Pour off all but 2 tablespoons drippings from pot or add oil as necessary to measure 2 tablespoons. Add onion, chopped carrot, and celery and cook over medium-low heat until vegetables are soft, stirring frequently, about 10 minutes. Add garlic, flour, and herbes de Provence; stir 1 minute. Add wine and 2 cups broth; bring to boil over high heat, scraping up browned bits. Add tomatoes with juices and bay leaf. Return ribs and any accumulated juices to pot. If necessary, add enough water to pot to barely cover ribs. Bring to boil.
- Cover pot tightly and transfer to oven. Bake until ribs are very tender, stirring occasionally, about 2 hours 15 minutes. (Can be made 1 day ahead. Cool slightly, then refrigerate uncovered until cold. Cover and keep refrigerated. Bring to simmer before continuing.).
- Add remaining 1/2 cup broth, peeled baby carrots, and Niçois olives to pot; press carrots gently to submerge. Cover, return to oven and continue cooking at 350°F until carrots are tender, about 15 minutes. Discard bay leaf. Transfer short ribs and carrots to platter. Tent with foil to keep warm. If necessary, boil sauce to thicken slightly. Season to taste with salt and pepper. Pour sauce over short ribs. Sprinkle with parsley.
- Serve with Crème Fraîche Mashed Potatoes.
- Cook potatoes in large pot of boiling salted water until just tender, about 25 minutes. Drain. Return potatoes to pot. Add crème fraîche and butter; mash until smooth. Season with salt and pepper. (Potatoes can be made 2 hours ahead. Let stand at room temperature. Rewarm over low heat, stirring frequently.).
- Herbes de provence * A dried herb mixture available at specialty foods stores and in the spice section of some markets. A mix of dried thyme, basil, savory, and fennel seeds can be substituted.
- Nicois** Small brine-cured black olives; available at Italian markets, specialty foods stores, and some supermarkets.
Nutrition Facts : Calories 2318.6, Fat 188.2, SaturatedFat 83.5, Cholesterol 401.3, Sodium 868.5, Carbohydrate 65.3, Fiber 8.9, Sugar 8.3, Protein 74.4
SLOW COOKER BRAISED PROVENCAL SHORT RIBS
You won't believe just how good these ribs really are. My family could have these ribs every week. They're great!
Provided by Chef at Large
Categories Stew
Time 5h20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a medium saucepan set at medium high heat, saute the onions, carrots and garlic in one tablespoons (15ml) olive oil until soft.
- Transfer to a slow cooker.
- Add remaining olive oil to the skillet and brown the ribs on both sides.
- Place the ribs in the slow cooker.
- Add the 1 can of plum tomatoes into the slow cooker.
- In a small bowl, stir together the broth, wine, flour, thyme, and bay leaf.
- Pour into the hot skillet, stir to scrape up any brown bits from the bottom and then pour into the slow cooker, cover and cook on high for 5 hours or until ribs are very tender.
- Discard the bay leaf.
- Serve with rice or mashed potatoes.
PROVENçAL SHORT RIBS WITH OLIVES AND HERBS
Steps:
- Heat oven to 350°F with rack in lower third.
- Stir together flour with 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a bowl. Pat ribs dry and lightly dredge in flour mixture, knocking off excess.
- Heat 2 tablespoons oil in a wide 6- to 8-quart heavy pot over medium-high heat until it shimmers. Brown ribs in 3 batches, about 8 minutes per batch. Transfer as browned to a platter. Discard fat from pot.
- Cook onions, carrots, and celery in remaining 2 tablespoons oil with 1/2 teaspoon salt over medium heat, stirring occasionally, until just softened and beginning to brown, 8 to 10 minutes.
- Add garlic and herbs and cook, stirring frequently, until garlic is softened and fragrant, 2 minutes.
- Add wine and boil until reduced by half, about 8 minutes, then stir in broth, tomatoes with juice, and vinegar and bring to a simmer.
- Return ribs to pot. Cover with the lid, then place in oven, and braise until ribs are fork-tender, 3 to 3 1/4 hours.
- Transfer ribs with a slotted spoon to a bowl. Let cooking liquid stand briefly, then skim fat from top. Stir in olives. Adjust seasoning to taste, if necessary.
- Return meat to pot. Grate zest from orange over top just before serving.
SHORT RIBS PROVENCALE
Very simple to make, and absolutely delicious, everyone raves about it and always wants the recipe! I highly suggest to make 2 days ahead (or at least 1 day) as the flavors only get better with time, plus you may want to skim off the excess fat, so plan ahead. This also makes it perfect for a do-ahead dinner. I use half beef broth, half chicken broth for more depth. Any good red wine will do, the additional 1/2 cup of broth may not be necessary, use your judgement. Reducing the sauce down after removing the solids enriches the flavors, add a bit more salt and reduce for about 45 minutes before serving. I have also used a boneless chuck roast, cutting it up into approx. 12 to 14 large chunks. (the size of a short rib). This is less expensive and there is less fat, more meat, but we still like the short rib method! I also urge very strongly to serve with your favorite mashed potato recipe, the sauce is to die for! This is adapted from Bon Appetit, Jan. 2002.
Provided by Scoutie
Categories Meat
Time 3h25m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 325°F.
- Heat 2 tablespoons oil in heavy large ovenproof pot over medium-high heat. (You may need more oil if working in batches.) Sprinkle ribs generously with kosher salt and pepper.
- Working in batches, add ribs to pot and brown well, turning often, about 8 minutes per batch. Using tongs, transfer ribs to large bowl.
- Pour off all but 2 tablespoons drippings from pot or add oil as necessary to measure 2 tablespoons.
- Add onion, chopped carrot, and celery and cook over medium-low heat until vegetables are soft, stirring frequently, about 10 minutes.
- Add garlic, flour, and herbes de Provence; stir 1 minute.
- Add wine and 2 cups broth; bring to boil over high heat, scraping up browned bits.
- Add tomatoes with juices and bay leaf.
- Return ribs and any accumulated juices to pot.
- If necessary, add enough water to pot to barely cover ribs. Bring to boil.
- Cover pot tightly and transfer to oven.
- Bake until ribs are very tender, stirring occasionally, about 2 hours 15 minutes.
- (Can be made 1 day ahead. Cool slightly, then refrigerate uncovered until cold. Cover and keep refrigerated. Bring to simmer before continuing.).
- Add remaining 1/2 cup broth, peeled baby carrots, press carrots gently to submerge.
- Cover, return to oven and continue cooking at 350°F until carrots are tender, about 15 minutes.
- Discard bay leaf.
- Transfer short ribs and carrots to platter,tent with foil to keep warm.
- If necessary, boil sauce to thicken slightly.
- Season to taste with salt and pepper.
- Pour sauce over short ribs and sprinkle with parsley.
Nutrition Facts : Calories 1934.1, Fat 169.4, SaturatedFat 72.3, Cholesterol 344.7, Sodium 648.2, Carbohydrate 15.7, Fiber 3.1, Sugar 5.9, Protein 68.5
More about "short ribs provençale recipes"
26 BEST SHORT RIB RECIPES & IDEAS | RECIPES, DINNERS AND …
From foodnetwork.com
Author By
RECIPES FOR SHORT RIBS : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
BEEF SHORT RIB RECIPES
From allrecipes.com
CLASSIC BRAISED BEEF SHORT RIBS - THE STAY AT HOME CHEF
From thestayathomechef.com
SHORT RIBS PROVENçALE WITH CRèME FRAîCHE MASHED …
From bonappetit.com
4.7/5 (17)Servings 6
BRAISED SHORT RIBS RECIPE - HOW TO MAKE BEEF SHORT RIBS - THE …
From thepioneerwoman.com
SHORT RIBS PROVENCALE – ROOTSLIVING.COM
From rootsliving.com
SHORT RIBS PROVENçALE RECIPES
From tfrecipes.com
SHORT RIBS PROVENCALE – WHATSONMYPLATE1
From whatsonmyplate1.wordpress.com
BRAISED BEEF SHORT RIBS RECIPE WITH CABBAGE - THE SPRUCE EATS
From thespruceeats.com
SHORT RIBS WITH PAPPARDELLE - THE BEST RAGU EVER - SIP AND FEAST
From sipandfeast.com
BRAISED SHORT RIBS WITH ROOT BEER BBQ SAUCE RECIPE
From simplyrecipes.com
SMOKED AND BRAISED BEEF SHORT RIBS SORTA PROVENCAL RECIPE
From amazingribs.com
SHORT RIBS PROVENCALE WITH CREME FRAICHE MASHED POTATOES
From abountifulkitchen.com
RED WINE-BRAISED SHORT RIBS RECIPE | BON APPéTIT
From bonappetit.com
16 RECIPES FOR SUPER TENDER BEEF SHORT RIBS | TASTE OF …
From tasteofhome.com
SHORT RIBS PROVENCALE | TASTY KITCHEN: A HAPPY RECIPE COMMUNITY!
From tastykitchen.com
SHORT RIBS PROVENçALE WITH CRèME FRAîCHE MASHED POTATOES
From bonappetit.com
SHORT RIBS PROVENCALE - BIGOVEN.COM
From bigoven.com
EASY SHORT RIBS RECIPE - BAKING MISCHIEF
From bakingmischief.com
BRAISED BEEF SHORT RIBS IN RED WINE SAUCE | RECIPETIN EATS
From recipetineats.com
BRAISED SHORT RIBS PROVENÇAL FOOD - HOMEANDRECIPE.COM
From homeandrecipe.com
SHORT RIBS PROVENçALE WITH CRèME FRAîCHE MASHED POTATOES
From pinterest.com
BEEF SHORT RIBS | JAMIE OLIVER RECIPES
From jamieoliver.com
SHORT RIBS PROVENçALE WITH CRèME FRAîCHE MASHED POTATOES RECIPES
From tfrecipes.com
SHORT RIBS PROVENçALE – RIPE & LUSCIOUS
From ripeandluscious.com
RECIPE: SHORT RIBS PROVENçAL - THE NEW YORK TIMES
From nytimes.com
SHORT RIBS PROVENçALE WITH CRèME FRAîCHE MASHED POTATOES
From recipebridge.com
BRAISED SHORT RIBS A HEARTY RECIPE FOR AUTUMN
From perfectlyprovence.co
BRAISED SHORT RIBS WITH CREAMY PARMESAN POLENTA
From girlandthekitchen.com
RED WINE BRAISED SHORT RIBS - ONCE UPON A CHEF
From onceuponachef.com
BRAISED BEEF SHORT RIBS - SPEND WITH PENNIES
From spendwithpennies.com
SHORT RIBS RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #main-ingredient #preparation #beef #meat #4-hours-or-less
You'll also love