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Beef short ribs recipes - 9 recipes

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Top rated Beef short ribs recipes

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Mole is a rich and complex Mexican sauce used to simmer various kinds of meat

  • 3 tbsp all-purpose flour
  • 2 tbsp unsweetened cocoa powder
  • 1 1/2 tsp salt, divided
  • 2 kg beef short ribs, cut into 1-rib pieces
  • 2 tbsp canola oil
  • 1 large onion, diced
  • 1 head of garlic, skins removed, minced
  • 2 cups full-bodied red wine, such as cabernet sauvignon
  • 1 1/2 cups water
  • 156-mL can tomato paste
  • 1/2 cup dried cherries, coarsely chopped
  • 1 chipotle pepper in adobo sauce
  • 1 tsp dried oregano
  • 1/2 tsp smoked paprika
  • 1/2 tsp cumin
  • 1 cinnamon stick
4.4/5 (16 Votes)

By

In 12-inch skillet, heat oil over medium-high heat

  • To Freeze/Slow Cook
  • 1 tablespoon vegetable oil
  • 3 lb beef short ribs, cut into individual ribs
  • 1/3 cup soy sauce
  • 1/3 cup packed brown sugar
  • 1/3 cup hoisin sauce
  • 1/3 cup chili garlic sauce
  • 2 tablespoons Dijon mustard
  • 1 bulb garlic, cloves peeled
  • 2-inch piece of gingerroot, peeled and roughly chopped
  • To Serve
  • 1/2 cup rice vinegar
  • 1/4 cup granulated sugar
  • 2 teaspoons soy sauce
  • 1 English (hothouse) cucumber, halved crosswise, shaved with vegetable peeler down to seeds
  • 3 carrots, peeled, then shaved with vegetable peeler
  • 4 cups hot cooked white rice
  • 1/2 cup chopped fresh cilantro leaves, if desired
  • 1/2 cup thinly sliced green onions, if desired
  • 8 lime wedges, if desired
4.5/5 (12 Votes)

By

Preheat the oven to 400 degrees F

  • 6 beef short ribs, trimmed of fat
  • Kosher salt
  • Freshly ground black pepper
  • 1/4 cup good olive oil
  • 1 small fennel, fronds, stems, and core removed, large-diced
  • 1 leek, cleaned and large-diced, white part only
  • 1 1/2 cups chopped onion (2 onions)
  • 4 cups large-diced celery (6 large stalks)
  • 2 carrots, peeled and large-diced
  • 3 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 1 (750-ml) bottle Cotes du Rhone or other dry red wine
  • Fresh rosemary sprigs
  • Fresh thyme sprigs
  • 1 tablespoon brown sugar
  • 6 cups beef stock
5/5 (1 Votes)

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For the ribs: Cut ribs into smaller pieces, roughly square, so each piece includes a bone

  • RIBS:
  • 6 pounds beef short ribs - (to 7 lbs) cut 2" thick
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 3 large onions roughly chopped
  • 2 tablespoons olive oil
  • 2 leeks, white and pale green parts only roughly chopped
  • 1 carrot peeled, and roughly chopped
  • 2 plum tomatoes roughly chopped
  • 6 garlic cloves smashed
  • 6 sprigs thyme
  • 8 sprigs parsley
  • 3 bay leaves
  • 1 1/2 cups red wine
  • 3 cups hot beef stock - (to 5 cups)
  • GREMOLATA:
  • 1/4 cup chopped parsley
  • Zest of 1/2 lemon minced
  • 1 large garlic clove minced
5/5 (1 Votes)

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Mix first 5 ingredients in bowl; sprinkle all over short ribs

  • 1 1 1 teaspoon salt
  • 1 1 1 teaspoon freshly ground black pepper
  • 1 1 1 teaspoon ground cumin
  • 1 1 1 teaspoon chili powder
  • 1/2 1/2 1/2 teaspoon ground coriander
  • 8 8 3-inch-long 3-inch-long meaty beef short ribs
  • 2 2 2 tablespoons olive oil
  • 1 1/2 1 1/2 1/2 cups chopped onion
  • 6 6 6 large garlic cloves, minced
  • 1 14-ounce 1 14-ounce 14-ounce can low-salt chicken broth
  • 1 1 1 cup drained canned diced tomatoes
  • 1/4 1/4 1/4 cup fresh lime juice
  • 1 1/2 1 1/2 1/2 tablespoons chopped canned chipotle chilies*
  • 3 3 1/4-inch-thick large fresh Anaheim (California) chilies, stemmed, seeded, cut into 1/4-inch-thick rings
  • Chopped fresh cilantro
  • Lime wedges
4/5 (1 Votes)

By

Carrie Green

  • 1 1/2 L of red wine
  • 1/2 c flour
  • 1 tsp each salt and black pepper
  • 2 Tbsp vegetable oil
  • 5 shallots,peeled and halved
  • 5 cloves garlic,peeled
  • 2 stalks celery,cut i nto 1"pieces
  • 1 sprig each rosemary and thyme
  • 1 bay leaf
  • 1 Tbsp tomato paste
  • 4 c chicken stock
  • Celeriac Puree (see recipe )
0/5 (0 Votes)

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BRINE 1. Make the brine by combining water, sugar, salt, bay leaf and juniper berries in a pot and simmer over med...

  • FOR THE BRINE
  • 1 quart water
  • 1 cup light brown sugar, packed
  • 1 cup Kosher salt
  • 1 bay leaf
  • 5 juniper berries
  • FOR THE SHORT RIBS
  • 4 pounds meaty beef short ribs
  • 1 TBS vegetable oil or more, if needed
  • 2 medium onions, chopped
  • 1 large carrot, chopped
  • 1 head of garlic, unpeeled and cut in half crosswise
  • 2 cups of beef broth or stock
  • 1 cup of dry red wine
  • 1 cup Sherry vinegar
  • 1 cup canned crushed tomatoes
0/5 (0 Votes)

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Trim fat from ribs, cut into 3 inch pieces

  • 2 1/2 to 3 lbs boneless beef short ribs
  • 1 tsp garlic salt
  • 1 - 3 oz package dried tomato halves, coarsely chopped
  • 3 medium carrots, peeled and coarsely chopped
  • 2 medium onions, coarsely chopped
  • 1 tsp dried Italian seasoning, crushed
  • 1 cup beef broth
  • 3 cups dried egg noodles, cooked and drained
0/5 (0 Votes)

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These slow cooked, country style ribs will fall off the bone and melt in your mouth

  • 3 1/2 lbs Short Ribs (beef)
  • 1 T Olive Oil
  • 2 1/2 Cups Water (divided)
  • 1 6oz can of Tomato Paste
  • 1 cup Ketchup
  • 1 clove of Minced Garlic (or use gran pwdr)
  • 3/4 cup Brown Sugar Packed
  • 3/4 cup Chopped Onion
  • 1/2 cup Cider Vinegar
  • 6 t Prepared Mustard
  • 1 1/2 t Salt
0/5 (0 Votes)

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BEEF SHORT RIBS Mole-braised beef short ribs