CROCK POT BRAISED SHORT RIBS RECIPE
Crock pot braised short ribs recipe gives you tender ribs with the ease of the slow cooker. Now you can enjoy braised ribs any day of the week.
Provided by Eating on a Dime
Categories Main Course
Time 7h10m
Number Of Ingredients 14
Steps:
- Heat the vegetable oil over medium heat in a skillet.
- Add the short ribs and onions to the pan. Season with the salt and pepper.
- Sauté for 3-5 minutes on each side until brown.
- Add the short ribs and onions in the crock pot.
- Add all the other ingredients except the corn starch and water to the crock pot.
- Cover and cook on low for 7-8 hours or on high for 3-4 hours.
- Remove the ribs, carrots and bay leaf from the crock pot.
- Make a corn starch slurry by dissolving the cornstarch in the water.
- Stir the cornstarch slurry into the crock pot. Cook until gravy has thicken.
- We recommend serving the short ribs and carrots with mashed potatoes with the gravy drizzled over the top.
- Enjoy!
Nutrition Facts : Calories 337 kcal, Carbohydrate 15 g, Protein 23 g, Fat 14 g, SaturatedFat 7 g, Cholesterol 65 mg, Sodium 1663 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving
SLOW BRAISED BEEF SHORT RIBS WITH CHEESY MASH
Steps:
- Pre-heat the oven to 160ºC/320ºF.
- Season the short ribs generously. In a large, oven-proof lidded pot, heat a splash of olive oil then sear the beef ribs until well-browned on all sides.
- Remove from the pot and set aside. Add the onions, carrots and celery and cook until soft and translucent.
- Add the garlic and herbs then cook for another 30 seconds before adding the flour.
- Stir to coat the vegetables in the flour then add the wine and stock. Allow to come to a simmer then add the tomatoes and beef short ribs back to the pot. Season well then cover and place in the oven. Allow to braise for 2-3 hours or until the ribs are soft. Add the mushrooms and braise for another 20 minutes. Adjust seasoning and serve.
- To make the cheesy mashed potatoes, Cook the potatoes in a large pot of salted water until they can easily be pierced with a sharp knife.
- Mash the potatoes with the butter and milk then add the cheese and season to taste.
- Serve cheesy mash with braised short ribs.
Nutrition Facts : Calories 663 kcal, Carbohydrate 35 g, Protein 61 g, Fat 30 g, SaturatedFat 12 g, Cholesterol 147 mg, Sodium 539 mg, Fiber 6 g, Sugar 6 g, ServingSize 1 serving
SLOW BRAISED BEEF SHORT RIBS
Steps:
- Season the ribs liberally with herbs and salt and pepper. Place in a large non-reactive bowl or deep container and cover with wine. Marinate for 12 hours in the refrigerator.
- Preheat oven to 375 degrees F.
- Remove ribs from marinade, pour all the wine into a sauce pot, and reduce by half. Meanwhile, heat a layer of olive oil in a large cast iron pan over medium-high heat. Sear ribs on all sides until well browned. Place browned ribs into a braising or deep roasting pan. Brown onion, carrots, celery, and garlic in the same cast iron pan, adding more oil as needed. Scatter browned vegetables over the ribs. Add the reduced wine, the stock, bay leaves, and mushrooms. Cover the pan with parchment paper and foil and place in the oven for 5 hours. Transfer from the oven and allow the ribs to rest for 1 hour before removing the bones. Skim any fat from the sauce. Remove vegetables from the pan and set aside. While ribs are resting, strain sauce into a sauce pot and reduce for 1 hour. Pour hot sauce over ribs and vegetables and serve.
SLOW-COOKER BRAISED SHORT RIBS WITH MASHED POTATOES
Serve your family a mouthwatering meat-and-potatoes meal during the week by relying on your slow cooker!
Provided by Betty Crocker Kitchens
Categories Entree
Time 10h10m
Yield 4
Number Of Ingredients 7
Steps:
- Place ribs in 3 1/2- to 4-quart slow cooker. Top with bay leaves, Worcestershire sauce, gravy mix (dry), wine and soup.
- Cover and cook on low heat setting 8 to 10 hours.
- Spoon excess fat from top of sauce if desired. Remove bay leaves. Serve ribs with mashed potatoes, spooning sauce over all.
Nutrition Facts : Calories 595, Carbohydrate 29 g, Cholesterol 105 mg, Fat 1, Fiber 2 g, Protein 37 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 1330 mg
BRAISED SHORT RIBS AND CARROTS
Provided by Ree Drummond Bio & Top Recipes
Categories main-dish
Time 3h45m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- For the breadcrumbs: Melt the butter in a large heavy-bottomed pot over medium heat. Add the panko breadcrumbs and toast until golden, 1 to 2 minutes, then remove to a bowl. Add the parsley, lemon zest and a pinch of salt and pepper to the bowl, then toss to combine. Set aside and allow to cool, then cover until ready to use.
- For the short ribs and carrots: Preheat the oven to 300 degrees F.
- Season the short ribs generously with salt and pepper. Return the pot used for the breadcrumbs to the stovetop over medium-high heat. Add the olive oil and 4 tablespoons of the butter. When the butter has melted and the oil is hot, add the short ribs and sear on all sides, about 45 seconds per side. Remove to a plate. Add the tomato paste, carrots, garlic and onion. Stir and allow the tomato paste to cook for a minute. Pour in the beef stock and add the short ribs back to the pot; add the rosemary and bay leaves. Cover and place in the oven. Cook until the ribs are fork-tender and falling off the bone, 3 to 3 1/2 hours.
- Remove the carrots to a platter and use the back of a fork to mash them. Place the remaining 2 tablespoons butter over the top, followed by the short ribs. Skim the fat from the braising liquid and transfer the liquid it to a server. Garnish with the buttery panko breadcrumbs and serve.
BRAISED SHORT RIBS ON GARLIC MASHED POTATOES WITH GREEN BEANS AND POACHED TOMATOES
Provided by Chuck Hughes
Categories main-dish
Time 4h10m
Yield 4 to 6 servings
Number Of Ingredients 39
Steps:
- Preheat the oven to 350 degrees F.
- In a large bowl, combine the onion, celery, carrots, beets and garlic. Add the rosemary, thyme, star anise, and cinnamon stick, and set aside.
- Cut the ribs between the bones, and trim all the excess outer fat. Season the ribs well with coarse salt. Dredge in flour until well coated.
- In a large Dutch oven or wide soup pot on high heat, pour in enough oil to coat the bottom of the pan. Add the ribs to the hot oil, and sear the ribs so they are browned well on all sides, about 3 minutes per side. Remove the ribs, and set aside.
- In the same pan, transfer all the vegetables from the bowl, and stir to caramelize, and pick up all the brown bits. Add the meat back into the pot. Pour the wine over top. Ensure all is covered with the liquid and if not, top up with water.
- Add the cocoa powder, brown sugar and peppercorns, and bring to a boil, cover with a lid or foil, and place in the oven until the meat is fork tender, about 3 hours. Remove the ribs to a platter, and strain out the solids to use for something else.
- Boil the cooking liquid in a wide shallow pan until it is reduced by half. It will be richer, more flavorful and thicker. Add a nub of butter at the end for sheen and flavor.
- Serve the short ribs on a mound of Garlic Mashed Potatoes, topped with Green Beans and Poached Vine tomatoes, recipes follow.
- Slice the top off a garlic head and drizzle with olive oil. Sprinkle with salt, pepper and the fresh herbs. Wrap in a tin foil packet, and roast in the oven for about 1 hour.
- Fill a large saucepan with water; add a few good pinches of coarse salt and the potatoes. Bring to a boil, reduce the heat and simmer until just fork tender. Do not overcook or the potatoes will be soggy. Drain off the water, leaving the potatoes in the pot.
- Add the butter and cream to the potatoes, and mash well.
- Remove the garlic from the oven. Squeeze the garlic cloves into the potatoes, and stir in. The consistency you want is rough, with some lumps. Season the potatoes with salt, and pepper, if desired.
- In a large saute pan, add about 2 inches of olive oil. Bring to about 325 degrees F - just below frying temperature. Season with salt, herbs and toss in the garlic. Carefully place the tomatoes in the oil, and poach until they swell up and almost burst, about 3 to 4 minutes. Remove the tomatoes and use to garnish the beef short ribs.
- Trim only the stem ends off the beans. Blanche the beans in a pot of salted boiling water for about 20 seconds. Drain, and immerse in an ice water bath to stop the cooking. Drain the beans on a towel. The beans should be original green in color and crunchy to the bite.
- Slice the shallot into fine julienne. In a large saute pan, on high heat, add the butter and shallot. Stir until softened. Add the beans, and toss to warm through. Season with salt, and black pepper, if desired.
- Serve the beans in a little mound on top of the beef short rib. Top with a poached stem of tomatoes.
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.
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.
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