SPICY SHORT RIBS
Steps:
- Preheat oven to 425 degrees.
- Put short ribs in large baking pans that will hold them in one layer (around 2 pans). Sprinkle onions around ribs. Set aside.
- In a large saucepan or Dutch oven, combine the tomato sauce, vinegar, sugar, Jalapeno pepper, garlic, mustard, cayenne pepper, cloves and cinnamon. Bring to a boil, reduce heat and simmer, stirring occasionally, for around 10 minutes, or until sauce is slightly thickened.
- Stir in beer. Pour sauce over ribs, cover pans and bake until meat is very tender, around 2 1/2 hours.
- Remove ribs from pan to a serving platter (keep warm if possible). Spoon some sauce (including pan juices) over the ribs, sprinkle with chopped cilantro and serve immediately, passing additional sauce on the side.
SWEET AND SPICY SHORT RIBS
Provided by Food Network Kitchen
Time 6h20m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Combine the flour, brown sugar, chile powder, garlic, thyme, 2 teaspoons salt and a few grinds of pepper in a small bowl. Sprinkle all over the short ribs and rub into the meat. Arrange the ribs in a single layer in a 6-quart slow cooker. Sprinkle any of the remaining flour mixture on top.
- Whisk the apple butter, mustard, ketchup and cider in a medium microwave-safe bowl. Microwave until very hot, then transfer to the slow cooker. Cover and cook on high, 4 hours.
- Using tongs, turn the ribs in the sauce to coat, then remove to a bowl. Skim off the fat from the sauce (there will be quite a bit), then return the ribs to the sauce and add the carrots and scallions. Cover and cook on high, 2 more hours. Serve with cornbread.
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
SPICY SHORT RIBS STEW
One of my husband's favorite food I've cooked. Spicy from Thai dried red chili, the sauce is sweet and savory. You can substitute Thai dried chili with pepper red crushed. I tried cooking with regular pot and dutch oven, but the result was by using dutch oven is better.
Provided by Elsa Beene
Categories Other Main Dishes
Time 2h15m
Number Of Ingredients 10
Steps:
- 1. In a small bowl, mix together soy sauce, sweet soy sauce, coriander and tomato paste.
- 2. In food processor, pure shallot, garlic, dried chili and tomatoes until smooth.
- 3. Heat the oil in medium heat in cooking pot. Add the spices pure, cook and stir in about 5-8 minutes until fragrant.
- 4. Add short ribs and sauce mixture. Cook and stir until ribs and sauce mix together.
- 5. Let the meat to cook and the sauce to bubble, reduce the heat to low, covered. Stir and turn occasionally. Cook until meat is tender and the sauce become thick (it's about 1-1½ hours)
SPICY BRAISED SHORT RIBS WITH POLENTA
For a hearty, warming dinner, it's hard to beat braised short ribs in a spicy arrabbiata. The sauce's chiles and tomatoes tenderize and flavor the meat, while red wine and mushrooms round out the dish. Creamy, cheesy polenta is the ideal accompaniment--sopping up the delicious juices and tempering some of the heat.
Provided by Food Network Kitchen
Categories main-dish
Time 3h30m
Yield 6 servings
Number Of Ingredients 17
Steps:
- For the short ribs: Preheat the oven to 325 degrees F.
- Heat the oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Sprinkle the short ribs generously with salt and pepper, then add them to the pot and brown on all sides until golden, about 8 minutes. Transfer to a plate.
- Add the mushrooms to the drippings in the pot and cook, stirring occasionally, until softened and all the water has cooked out, about 8 minutes. Add half the garlic and continue to cook, stirring frequently, until the mushrooms are crisp and golden and the garlic is softened, about 3 minutes more. Use a slotted spoon to transfer the mushroom mixture to a bowl; set aside.
- Reduce the heat to medium, add the carrot, onion, rosemary and remaining garlic to the pot and cook, stirring often and scraping up any browned bits from the bottom, until the onions and carrots are softened, about 5 minutes. Pour in the wine and bring to a boil. Cook until slightly reduced, about 3 minutes. Stir in the arrabbiata sauce and 2 cups water and return the short ribs to the pot. Bring to a boil, cover with a tight-fitting lid and transfer to the oven. Cook until the meat is fork-tender, about 2 1/2 hours.
- Remove the meat from the sauce and transfer to a plate. Set the sauce aside to let the braising liquid and fat separate, about 10 minutes, then skim off and discard the fat. Discard the rosemary sprig, stir in the reserved mushrooms and add salt and pepper to taste. If you prefer it spicier, add crushed red pepper as well. Return the short ribs to the sauce and keep warm over low heat.
- For the polenta: Meanwhile, bring the chicken broth to a boil in a medium saucepan over high heat. While whisking constantly, slowly pour the cornmeal into the hot liquid. Stir in 1 1/2 teaspoons salt. Lower the heat to a gentle simmer and cook, stirring frequently, until the cornmeal is creamy and no longer grainy, about 30 minutes. Remove from the heat and stir in the Parmesan and butter.
- Divide the polenta among 6 shallow bowls and top each with a short rib and some sauce. Sprinkle with the parsley.
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
ROY CHOI'S BRAISED SHORT-RIB STEW
Here is an adaptation of the Korean braised-short-rib stew known as galbijjim, a staple of neighborhood potlucks and church suppers and, in the words of the Los Angeles chef Roy Choi, "that meal from home that every Korean kid says his or her mom does best." His recipe (well, my version of his recipe, which is his version of his mom's) is rich and deeply flavored, thickly sauced and pungent with sugar, spice, soy and garlic. It is the sort of meal you could put together on a weekend afternoon and serve for nights to come. It is the best sort of family food.
Provided by Sam Sifton
Categories brunch, dinner, lunch, main course
Time 3h30m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Put short ribs in a bowl, and cover with water. Drain, and discard water. Repeat twice. Remove short ribs from bowl, and score them diagonally across the top of the meat. Return ribs to the bowl, and rinse again. Remove, and pat dry.
- In a blender or food processor, combine scallions, soy sauce, ginger, onion, garlic, sugar, mirin, orange juice and apple juice, then pulse to purée. Add a little water if you need to thin out the sauce so it combines.
- Put puréed sauce in a heavy-bottomed pot or Dutch oven with a lid, add 3 cups water and stir to combine. Bring pot to a boil over high heat, then add the ribs to the pot and lower heat to a simmer. Cover pot.
- Cook ribs over low for at least 2 hours. Add vegetables, cover and simmer, 30 minutes more or so, until meat is tender and vegetables are cooked through. Serve warm.
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SHORT RIB STEW RECIPE - FOOD & WINE
From foodandwine.com
4/5 Category DinnerAuthor Ethan StowellTotal Time 3 hrs 30 mins
- In a large bowl, toss the short ribs with the flour. In a large enameled cast-iron casserole, heat the oil. Working in batches, cook the short ribs over moderately high heat until browned all over, about 6 minutes per batch. Discard the oil.
- Return the meat and any juices to the casserole. Add the wine and boil until reduced by half, 8 minutes. Add the stock and bring to a simmer. Cover and cook over low heat until the meat is tender, 2 hours.
- Skim any fat from the stew. Stir in the carrots, potatoes, parsnips, onion, mushrooms, thyme and sage. Cover and simmer over low heat until the vegetables are tender, about 35 minutes. Season with salt and pepper and serve.
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