Slow Cooked Short Ribs With Gremolata Recipes

SLOW-COOKED SHORT RIBS WITH GREMOLATA

Steps:

• Season short ribs generously with salt and pepper; place in a large roasting pan and chill, uncovered, 12 hours.
• Preheat oven to 325°F. Toast breadcrumbs on a rimmed baking sheet, tossing halfway through, until golden brown, 8-10 minutes. Let cool.
• Add 1 cup water to roasting pan. Cover pan with foil and cook until meat is tender, 2 1/2-3 hours. Uncover pan and increase oven temperature to 400°F. Roast until ribs are browned on top, 25-30 minutes longer.
• When short ribs are almost done, mix garlic, parsley, horseradish, lemon zest and juice, breadcrumbs, and 2 tablespoons oil in a small bowl; season gremolata with salt and pepper.
• Meanwhile, heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Cook lemons, cut side down, until golden brown, about 4 minutes. Top short ribs with gremolata and serve with seared lemons.

SLOW-COOKED SHORT RIBS WITH GREMOLATA

Steps:

• 1. Season short ribs generously with salt and pepper; place in a large roasting pan and chill, uncovered, 12 hours.
• 2. Preheat oven to 325°F. Toast breadcrumbs on a rimmed baking sheet, tossing halfway through, until golden brown, 8-10 minutes. Let cool.
• 3. Add 1 cup water to roasting pan. Cover pan with foil and cook until meat is tender, 2 1/2-3 hours. Uncover pan and increase oven temperature to 400°F. Roast until ribs are browned on top, 25-30 minutes longer.
• 4. When short ribs are almost done, mix garlic, parsley, horseradish, lemon zest and juice, breadcrumbs, and 2 tablespoons oil in a small bowl; season gremolata with salt and pepper.
• 5. Meanwhile, heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Cook lemons, cut side down, until golden brown, about 4 minutes. Top short ribs with gremolata and serve with seared lemons.

BEEF SHORT RIBS IN BURGUNDY SAUCE

Steps:

• Preheat oven to 450°. Place short ribs on a rack in a shallow roasting pan. Roast 30-40 minutes or until browned, turning once., Meanwhile, in a Dutch oven, heat butter over medium heat. Add onion, celery and carrot; cook and stir until tender, 10-12 minutes. Add garlic and thyme; cook 1 minute longer. Stir in flour until blended; gradually stir in water and wine. Add bouillon and parsley, stirring to dissolve bouillon., Transfer ribs to Dutch oven; bring to a boil. Reduce heat; simmer, covered, 2 to 2-1/2 hours or until meat is tender., Remove short ribs; keep warm. Skim fat from sauce; stir in remaining ingredients. Serve with ribs.

SLOW-COOKER SHORT RIBS

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.

SLOW-COOKER PLUM BARBECUE SHORT RIBS

Steps:

• In 12-inch skillet, heat oil over medium-high heat. Cook ribs in oil (in batches if necessary) 8 to 10 minutes, turning occasionally, until brown on all sides.
• Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, place onion and ribs. Cover; cook on Low heat setting 4 hours 30 minutes to 5 hours 30 minutes.
• In 2-quart saucepan, cook remaining ingredients over medium heat 15 to 20 minutes, stirring frequently, until sauce has thickened.
• Drain excess liquid from slow cooker. Pour sauce over ribs. Increase heat setting to High. Cover; cook 25 to 35 minutes longer or until hot.