Recipes

[mykidznanna]

I have never eaten Beef Short Ribs. David's drooling over them has inspired me to try them. I cannot find a recipe for them nor do I know how to serve them. Have searched Meradith's recipes and David's recipes. Help! I may very well have overlooked a recipe, but regardless, need to get a good one. Anybody our there willing to help?

[kittyloo]

@mykidznanna   just google it. there are a bunch. do you want to do them in the crock pot? slow roasted? bbq? i always did mine in my nesco. (table to covered roaster) they always came out great.  season with s/p garlic powder, whatever you like. place on a rack in a roaster covered 350 for at least a hour. maybe turn half way.  remove the cover, keep roasting add some bbq, or ?? roast till browned and slightly charred.  they are easy. 

[RespectLife]

I love short ribs but they have gotten very pricey these days considering they are mostly bone!  LOL

I have several recipes....this one is Meredith's and was FAB

Orange Beef Short Ribs        serves 4

• 2 tablespoons olive oil
• 6 to 8 beef short ribs (about 2-1/2 pounds)
• salt and freshly ground black pepper
• 1 onion, chopped
• 1 rib celery, chopped
• 2 cloves garlic, minced
• 3 sprigs fresh thyme
• 1 bay leaf
• ½ cup white wine
• 1½ cups orange juice
• 2 tablespoons soy sauce
• 2 tablespoons chopped fresh chives

1. Pre-heat the pressure cooker using the BROWN setting.
2. Add the olive oil, season the short ribs with salt and pepper and sear them in batches, until browned on all sides – about 15 minutes. Once the ribs are nicely browned, remove them to a side plate and set aside. Pour off and discard the fat that has accumulated in the cooker. Add the onion and celery and cook for 2 to 3 minutes. Add the garlic, thyme, and bay leaf and continue to cook for another minute.
3. Add the wine and deglaze the cooker, scraping up any brown bits on the bottom of the pan. Let the wine simmer and reduce until it has almost entirely disappeared. Add the orange juice and soy sauce and return the browned short ribs to the cooker. Lock the lid in place.
4. Pressure cook on HIGH for 45 minutes.
5. Let the pressure drop NATURALLY and carefully remove the lid. Remove the ribs from the cooker and set aside, loosely covered with foil. Using the BROWN setting on the pressure cooker, simmer the braising liquid until it has thickened slightly and is almost syrupy like a glaze. Return the ribs to the cooker and turn them to coat in this sauce.
6. Serve the ribs over smashed potatoes, spoon a little sauce on top and garnish with chives. The sauce can also be strained if you prefer a smooth finish.

[RespectLife]

@mykidznanna 

For the grill but I have just braised in the oven til fork tender (several hours)

BARBECUED BEEF SHORT RIBS 

6 lb. beef chuck ribs, cut into 1 rib pieces

1 c. water

3/4 c. soy sauce

2/3 c. dry sherry

1/2 c. packed dark brown sugar

6 cloves garlic, minced

1 tbsp. ground red pepper

1 tbsp. grated fresh ginger

2 tsp. Chinese five spice powder

Trim excess fat from ribs.   In large roasting pan, arrange ribs in a single layer.

For marinade: In medium saucepan combine remaining ingredients. Cook over medium heat on range top until sugar is dissolved.

Remove from heat; cool slightly. Pour marinade over ribs.

Cover and marinate in refrigerator 1 hour, turning ribs once.

Cover roasting pan with foil. Arrange medium-hot briquets around drip pan. Place roasting pan on grid; cover grill and cook ribs 45 minutes. Remove ribs from roasting pan and place directly on grid; reserve marinade. Continue cooking, in covered grill, 45-60 minutes longer or until ribs are tender, turning occasionally. Brush ribs again with reserved marinade during last 10 minutes of grilling. Yield: 8 servings.

[RespectLife]

Slow Cooker Red Wine Braised Beef Short Ribs

INGREDIENTS
1 Cup All-Purpose Flour*
1 Tsp Sea Salt*
1 Tsp Freshly Ground Black Pepper*
3 Lbs. Beef Short Ribs (Bone-in)
¼ Cup Canola Oil*
½ Yellow Onion, Cut into large chunks
2 Large Carrots, Cut into large chunks
2 Stalks Celery (Leafs on if there are any)
1 ½ Cups Red Wine (Cabernet Sauvignon recommended)
2 Cups Sodium Free Beef Stock
½ Cup Apple Cider
4 Tbsp Worcestershire Sauce
4 Large Garlic Cloves, largely chopped
1 Tsp Fresh Ginger, finely chopped
1 Cup Brown Sugar
1 Tbsp Paprika
1 Tsp Freshly Ground Black Pepper
1 Tsp Red Pepper Flake

*Note: If you want to skip the step to sear the beef, you can omit the * ingredients and place Ribs directly in the pan on top of the vegetables. Just whisk together all ingredients listed staring with Red Wine above, and pour over Ribs and Vegetables in slow cooker.

DIRECTIONS

1. Pour Flour, Salt and Pepper into a paper sack or large plastic bag. Place ribs in the bag, a few pieces at a time, close bag and shake to coat thoroughly with flour mixture.
2. In a large skillet over medium high heat bring Canola Oil to high temperature. (Put a little water on your fingers and flick into oil, when it is hot the water will sizzle quickly). Place ribs in hot oil in batches, as they will fit, cooking each side for about 5 minutes each until dark brown.
3. While Ribs are searing, layer bottom of slow cooker with Onions, Carrots and Celery. When ribs are finished cooking layer them on top of vegetables.
4. Once all ribs are cooked reduce skillet heat to medium. Add Red Wine to pan and whisk to deglaze any remaining flour mixture in the pan. Add remaining ingredients to pan: Beef Stock, Apple Cider, Worcestershire, Garlic, Ginger, Brown Sugar, Paprika, Black Pepper and Red Pepper Flake. Cook until bubbling for two minutes. Stir consistently.
5. Pour liquid mixture over vegetables and ribs. Cover slow cooker and set to cook for 6-8 hours depending on your slow cooker’s settings. Serve warm. Enjoy!

[RespectLife]

@mykidznanna 

When I make my sauce, I always sear short ribs then add them to the sauce for flavor.

I actually bake my sauce it the oven to give it depth of flavor.  So the short ribs braise in the sauce so tender.  Everyone fights over the short ribs b4 the meatballs!  Takes about 3 hours on 300 to get them perfect.

Here is another for the IP....If you don't like any of these, I have a couple more!

WINE BRAISED BEEF SHORT RIBS – INSTANT POT

Prep Time 5 mins          Cook Time 1 hr 30 mins           Total Time 1 hr 35 mins

Instant Pot Wine Braised Beef Short Ribs served on Creamy Parmesan Polenta

• 3 - 3 1/2 pounds beef short ribs
• sea salt and ground black pepper
• 1 large yellow onion, chopped
• 4 medium carrots, cut into 4 chunks
• 4 large cloves fresh garlic, smashed
• 1 sprig fresh rosemary
• 4 sprigs fresh thyme
• 3 cups red wine, I used Pinot Noir
• 1 cup chicken stock

1. Turn on your Instant Pot and press the “Saute” button.
2. Season all sides of your short ribs with sea salt and ground black pepper.
3. Add the oil to the “Hot” pan and arrange the short ribs in a single layer making sure not to crowd them together.
4. Sear the short ribs for 7 to 8 minutes, until they no longer stick to the pan. Flip them over and sear the opposite side. Continue searing until all sides are golden brown.
5. Remove the short ribs and place them in a large bowl or platter. Repeat the steps with the second batch of ribs.
6. Once all of the ribs are browned, add the onions to the pan. Stir and cook until onions start to soften, about 3 minutes. Add the carrots and garlic, stir and cook for about a minute.
7. Add the wine, stock, rosemary, and thyme.
8. Add the short ribs back to the pan and press them into the liquid. Press the “Cancel” button and secure the lid. Make sure the venting knob is in the “Sealing” position.
9. Press the “Manual” button and adjust the time to 45 using the + and – buttons.
10. When the timer beeps, allow the pressure to release naturally and remove the lid.
11. Remove the rosemary and thyme, and serve over Creamy Parmesan Polenta, Mashed Potatoes, or Simple Cauliflower Mash.

[kitcat51]

My favorite is Braised Short Ribs, you can find the recipe on the Tastes Better From Scratch website...so good served with mashed potatoes. Sorry I don't know how to post the recipe.

[deepwaterdotter]

Whichever of these tasty recipes you choose to try, I recommend buying English-style (as opposed to Flanken-style) ribs.  The English-style features one long bone, whereas the Flanken-style includes smaller bone sections.  The difference is due to the way the ribs are butchered.   

[BklynKinsey]

David has this recipe, Chocolate and Chile Braised Short Ribs: 

https://www.qvc.com/ChocolateAndChileBraisedShortRibs.content.html?viewType=gallery&pageSize=96&redi...

I call it Mexican Short Ribs.  I've made this recipe many times and it is delish!

Here is another short ribs recipe I've made and enjoyed a number of times - Riad's Braised Short Ribs. (can't post this link, but you can google it).

Can't go wrong with short ribs!

[Luvtuna]

Right now I am making vegetable beef soup and using short ribs. I found some leaner ones but still cut some fat off and drained some fat after searing them. It's a little more work than when I use lean meat but worth it.