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Beef Short Ribs: 5 Amazing Recipes

Beef Short Ribs: 5 Amazing Recipes


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What’s for dinner? How about beef short ribs?

These tender, meaty ribs are fall-off-the-bone delicious.

Beef short ribs are a large, meaty cut known for becoming fall-off-the-bone tender. Short ribs can come from two different locations on the steer — either near the belly or near the neck — and both benefit from a “low and slow” cooking method. If you’re looking for a hearty and delicious dinner, try beef short ribs; we’ve got five must-try recipes.

Port-Braised Short Ribs

You won’t believe how much flavor you can pack into these beef short ribs with just a handful of ingredients. If you don’t have Port handy, substitute a red wine of your choice instead.

Chocolate-Braised Short Ribs

There isn’t a whole lot of cocoa powder in these braised beef short ribs, but a little bit goes a long way. The cocoa adds a complex and delicious flavor.

Beer-Braised Short Ribs

Looking for beef short ribs that have a nice balance of sweet and savory flavors? Then this brown sugar and beer-braised recipe is for you!

Slow-Cooked Short Ribs

The best things in life take time, and these delicious, slow-cooked beef short ribs are worth the wait. Cook them all day (eight hours) in a 195-degree F oven for results that won’t disappoint.

Tamarind-Braised Short Ribs

Tamarind paste and brown sugar add sweetness to these meaty, slow-cooked beef short ribs.

Get more of our best short rib recipes.

Kristie Collado is The Daily Meal’s Cook Editor. Follow her on Twitter @KColladoCook.


I was first introduced to this recipe by a homesteading friend who did the long and slow version. She butchered her own meat, grew her own herbs, even made her own tomato paste! Her family has lived on their homestead for 30 plus years and has mostly lived off the land. I want to be like her someday! She said that this recipe brought in neighbors from miles and miles away and the best memories were made when sharing this dish.

We’ve enjoyed these beef short ribs and gravy with mashed potatoes, rice, and even sandwiched between rolls!


Preparation

Step 1

For the ribs: Cut ribs into smaller pieces, roughly square, so each piece includes a bone. Trim excess fat if necessary. Season generously with salt and pepper and refrigerate 4 to 6 hours, or overnight.

Arrange ribs bone-side down in roasting pan and roast at 475 degrees until lightly browned, about 20 minutes. Meanwhile, saute onions in olive oil in large skillet over medium heat until lightly colored, 6 to 7 minutes. Add leeks and carrot and cook until slightly softened, 3 to 4 minutes. Add tomatoes, garlic, thyme, parsley and bay leaves and saute 2 minutes more.

Spread vegetables in roasting pan large enough to hold ribs. Arrange ribs on top of vegetables, bone-side up. Add wine and enough hot stock to barely cover ribs. Cover pan tightly with foil and place in oven. When braise begins to simmer, after about 20 minutes, loosen foil and reduce heat to 350 degrees.

Begin to test for doneness after 1 1/2 hours. A skewer or paring knife inserted into meat should encounter no resistance, and meat should be nearly falling from bone. When they are tender, uncover ribs and turn them again so that bone side is down. Pour off and reserve braising juices. Raise heat to 450 degrees and return ribs to oven for a final browning.

When they are beautifully glazed, after about 10 minutes, remove from oven. Strain braising liquid into bowl, pressing down on solids to extract juices. Allow liquid to settle, then spoon out grease. Pour liquid back over ribs and reheat if serving immediately, or cool, refrigerate and serve next day with Gremolata.

For the gremolata: Just before serving, mix parsley, zest and garlic and scatter over short ribs. (These ingredients should be prepared at the last minute.)

This recipe yields 6 servings.

Each serving: 534 calories 532 mg sodium 130 mg cholesterol 27 grams fat 15 grams carbohydrates 47 grams protein 1.21 grams fiber.


  • 5 pounds (2.25kg) beef short ribs (see note)
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons (30ml) neutral oil, such as vegetable or canola
  • 1 large yellow onion, chopped (about 1 1/2 cups)
  • 3 tablespoons peeled and grated fresh ginger (from about one 3-inch knob)
  • 6 large cloves garlic, roughly chopped
  • 1 tablespoon (12g) Chinese five-spice powder
  • Zest of 2 oranges, one in wide strips, one finely grated, divided
  • 1/2 cup (120ml) fresh juice from about 2 medium oranges, divided
  • 1/2 cup (120ml) Shaoxing rice wine (or dry sherry)
  • 1 cup (240ml) low-sodium soy sauce
  • 1/4 cup (60ml) unseasoned rice wine vinegar
  • 1/2 cup (120ml) honey
  • 2 tablespoons (30ml) sambal chili paste or Chinese chili-garlic sauce
  • 1/4 cup (60ml) hoisin sauce
  • 3 1/2 cups (830ml) homemade or store-bought low-sodium chicken stock or water, plus more as needed
  • 1 1/2 tablespoons (18g) cornstarch mixed with 1 1/2 tablespoons (20ml) cold water
  • 3 scallions, white and light green parts only, thinly sliced, for garnish

Preheat oven to 350°F (177°C). Alternatively, plug in a slow cooker.

Pat short ribs dry with clean towels. Lightly season short ribs on both sides with salt and more generously with black pepper. Heat oil in a Dutch oven over medium-high heat until shimmering. Add short ribs in a single layer, working in batches if necessary to avoid crowding the pot. Brown well on all sides, then transfer to a plate and set aside. Pour off all but 2 tablespoons (30ml) fat from Dutch oven.

Add onion, ginger, garlic, and five-spice powder to Dutch oven and cook over medium-high heat, stirring, until onions are slightly softened and fragrant, about 4 minutes.

Add strips of orange zest and 1/4 cup (60ml) orange juice along with rice wine or sherry, soy sauce, rice wine vinegar, honey, chili paste, hoisin, and chicken stock or water. Stir to combine. Return ribs to Dutch oven along with any accumulated juices. (Alternatively, add ribs, vegetables, and liquid to slow cooker.)

If Using a Slow Cooker: Set slow cooker to high and cook until meat is tender and frees easily from bones, 6 to 8 hours.

If Using a Dutch Oven: Bring contents to a boil, cover, and transfer to oven. Cook until short ribs are tender, about 3 hours. Check periodically during cooking process and add more stock or water if needed. Remove lid during the last 20 minutes of cooking. The meat should be very tender but not completely falling apart.

When meat is cooked, remove ribs and keep warm in a serving dish. Strain braising liquid into a fat separator (or strain braising liquid, then spoon off as much fat as possible), then pour strained, defatted sauce back into pot. Discard aromatic vegetables. Stir in remaining 1/4 cup (60ml) orange juice. You should have about 3 cups (720ml) total braising liquid if not, simmer until reduced to 3 cups. Whisk in just enough of cornstarch mixture to slightly thicken sauce, adding it in 1-tablespoon increments (you may not need the whole amount).

Return short ribs and reduced sauce to Dutch oven, coating short ribs well with sauce. Sprinkle with scallions and remaining grated orange zest and serve with mashed potatoes or polenta. Leftover ribs can be reheated before serving, or meat can be boned, shredded, tossed with braising liquid, and folded into tacos.


Beef Short Ribs Aloha Style

My recipe for Beef Short Ribs Aloha Style uses no sugar in the marinade leaving just great flavors in the meat. Best to marinate for about 24 hours but could do in 8 to 12 .

Beef Short Ribs Aloha Style

The making of Beef Short Ribs Aloha Style

A printer-friendly recipe card can be found at the bottom of this post

Well, not all people, but some do.

They think I’m crazy because I like to cook when I’m on vacation. Not all the time, but some of the time. I enjoy going to the local market to see what’s there what can I make without my at home, everything I need, pantry.

I do carry a little pantry with me when I travel and especially when I have booked an apartment or condo (the ONLY way to travel with the family in my humble opinion). My portable pantry contains salt and pepper, along with some cayenne, curry powder, red pepper flakes, ginger powder, thyme, oregano, cumin … you know, the bare essentials needed to cook a tasty meal all tucked away in small plastic containers. This “survival” kit has saved the day more than once. Like the time we were staying in Bodega Bay and our van lost her brain so we were housebound, unable to go out, and enjoy our planned dinner and was forced to cook something at the condo. Most condo rentals supply some kitchen equipment, but zero oils or spices, so my portable pantry saved the day (along with a gift basket that included pasta).

Anyway, this silly me is how my recipe for Beef Short Ribs Aloha Style came to be.

We planned a trip to Maui and I rented a one-bedroom condo. Trevor would sleep on the pull out couch in the living room. When we arrived at the condo complex we were informed our condo was not available. WTH?

Well, the condo we rented wasn’t available but they could accommodate us in a two-bedroom condo.

Having planned this whole trip on Expedia, I was bracing myself for the “up-charge”. I mean really, what choice would we have? Kind of a back to the wall moment.

No upcharge. None, nada, aloha, have a nice day.

So Trevor is off the couch and into his own, king-sized bedroom with his own bathroom and even his own entrance to the condo. Happy? Yeah, I’d say so.

As were we. We could now get up in the morning, make our coffee, and breakfast without having to listen to the grumblings of our son on the sofa asking why we are making so much noise.

When in Hawaii

We go to the local beach where Trevor learns from the local kids how to ride his boogie board into the waves. Much more fun than riding them on top of the wave like us mainlanders do. We see a lot of people grilling flanken-cut beef short ribs, and they smell so good as the flames come up and lick the meat. I go up to one family whose son has befriended Trevor and ask how they make them.

Hawaiian recipes are a lot like the ones you get from your grandmother. Oh, just marinate the meat for a few hours, then grill them on the grill until they are done, then eat them.

Sounds easy enough. I’ll do that for dinner.

So off to the market we go where I get the flanken style local cut ribs.

What is a Flanken Style Short Rib?

Short ribs are generally cut along the bone, flanken style short ribs are cut across the bone into thin slices. They may be hard to find on the mainland but are widely available on the Islands. On the mainland, the best places to check would be your local Asian, Mexican, or Korean Markets. Or ask your butcher to cut them for you about 1/4 inch, across the bone.

They will want to make them thicker, but just say no!

My Marinade

I didn’t ask WHAT was in the marinade, I figured it would be some sort of acid, soy sauce, ginger, garlic, red pepper flakes and perhaps some sesame oil. For my acid, I choose limes, lime, and soy sauce are a great combo. I have ginger powder so I decide to use that (although at home I do use freshly grated) garlic is a staple on the counter, red pepper flakes? Thank you survival kit. I purchase some low-sodium soy, a small bottle of sesame seed oil, and am off to the races.

It’s about 2:00 p.m. when I get my ribs marinating. Should be excellent at 7ish or so.

And then Brian makes his fortuitous mistake.

The Fortuitous Mistake

“How about,” he says “before we make the ribs, we go over to the Ritz and have a bite or two of sushi? What do you think?”

Did I mention as a part of this condo agreement, we have full guest privileges at the Ritz Carlton?

Oh yeah. Nice addition to our stay…pool, spa, drinks while we sit around the pool…

Well, darling, I think it’s a fine idea.

So we mosey over about 6:30 / ish and we are immediately seated at the sushi bar and the view out the window is spectacular! The sun, the surf, the blue blue skies. We order a couple of bites of sushi and OMG, this is not only delicious but the service is stellar and we order another bite. And then decide that we should stay and eat sushi for dinner and have our ribs, tomorrow, on the beach, because as they say, when in Hawaii.

OK…it was me who decided, and don’t even ask what a sushi dinner at the Ritz cost, cause it’s a lot. But, on the other hand, I already had lunch for the next day figured out.

I think these ribs are best when cooked over charcoal, but a gas barbecue will do the job just fine.

Another fortuitous mistake:I made these ribs was without any sugar, which most recipes call for. Massive amounts of sugar, some using 2 cups or more. That much sugar would more or less turn into a glaze for the ribs. And they would easily burn. My marinade penetrated the ribs with rich flavor so, 4 hours is not really enough, 24 is better…have a piece of sushi, or two, while you wait.


Re: Beef Short Ribs Recipe

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

1/2 c. packed dark brown sugar

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.


Braised Beef Short Ribs Recipe

Slow cooked, rich, sumptuous and packed with flavor. Braised short ribs are well worth the time and effort to make them. If you&rsquove had a dish like this before, you know what I&rsquom talking about. If you haven&rsquot, shame on you! Rush down to the store right this minute with a printed copy of this recipe and get cooking!

You&rsquoll be glad you did, I assure you.

Are you back with the ingredients? Good, I&rsquoll continue.

Meals like this can be cooked on the stove, but I prefer the oven method, mostly because I don&rsquot have to worry about charring the bottom of the dish. The oven gives more control over the process, but this is also a great slow cooker dish. Just sear your ribs first, then deglaze that pan with onions and wine, add everything to the slow cooker and set it to low, forget it for 8 hours and viola! Perfect braised numminess each and every time.

Any way you cook these, just do.

You won&rsquot regret it. This might not be the best picture I ever took of a finished dish, but the ribs themselves are completely out of this world.


Dry-Rubbed Smoked Beef Back Ribs

Ingredients:

  • 4 pounds beef back ribs
  • 1/4 cup packed brown sugar
  • 2 TBS sweet paprika
  • 2 TBS smoked paprika
  • 2 TBS freshly ground black pepper
  • 1-1/2 TBS chili powder
  • 1-1/2 TBS coarse sea salt
  • 1 TBS onion powder
  • 1TBS garlic powder
  • 3/4 tsp cayenne pepper
  • Extra virgin olive oil (EVOO)
  • Water
  • Hickory wood chips
  • 1/2 cup melted butter with a couple dashes Worcestershire sauce

Total time: 5 hour 15 minPrep time: 15 min + 1 hour sit time – Cook time: 5 hour – Serves: 4 people

1. In a small mixing bowl, place the sugar, paprika, pepper, chili powder, salt, onion powder, garlic powder, and cayenne. Whisk everything together to combine completely.

2. Place the ribs on a clean cutting board. Coat them evenly with EVOO. Then, pat the dry rub all over the ribs. Take a rack out of the smoker and place the coated ribs on the rack. Allow the ribs to sit for 45 minutes to 1 hour.

3. Place wood chips in the tray of your smoker. Fill the water bowl half way. Preheat the smoker to 250°F with the top vent open.

4. Place the slab rack of ribs inside the smoker. Cook for approximately 4 hours until the internal temperature reaches approximately 185°F. Replenish the wood chips and liquid approximately every 60 minutes.

5. In a small pot, melt the butter with the Worcestershire sauce. Place the ribs on enough aluminum foil to completely encase them. Pour the butter all over the ribs and wrap them well in the foil. Return the wrapped ribs to the smoker and continue cooking for approximately 1 more hour until the internal temperature reaches 200°F and the meat has started to pull away from the bone.

6. Remove the ribs from the smoker and allow them to rest for 20 minutes before serving.

7. Serve the ribs over mashed potatoes or cauliflower purée and a green vegetable side.


Beef Short Ribs: 5 Amazing Recipes - Recipes

Was that waygu beef short ribs

Hey Chef,
You say in the video that these cuts of beef are not short ribs. What is the proper cut? I wanna ask my butcher for the same cuts they look so great!

Was wondering what cut of beef it is that yo used in this video. You said that it wasn't short ribs but a cut from close to the same area. What should I ask my butcher for?

I make at least two of your recipes a week. Tomorrow I make this. You kick a$ with both feet. Thank you.

This looks great,from another John (Johnny U) from the city. I make several of your recipies every week and the technique videos are great. How about some equipment recommendations. Other than the freakishly small spoon.

Could you elaborate more on the cut of beef you used for this one? In the video, it looks like prime beef or some other specialty beef, "that's right?"
Also, did you use a particular section of the chuck? By the way, you're my second favorite chef in the world. Thanks. "Enjoy!"

What would be a good substitution for the pepperocinis? This dish looks great, but I've never liked them.

so what is the cut called? or do you mean its not really a short rib because its boneless?

Chef John! Love you and your videos! I’m with you 100% that it’s better to make your own seasoning blends than the crap in a packet. That said, it sounds like you may not have heard that there’s nothing bad about MSG. Here’s an article from a reputable source that dispels the myths and explains where they come from. https://fivethirtyeight.com/features/how-msg-got-a-bad-rap-flawed-science-and-xenophobia/

Looks great! I might have to give it a try soon! But are you sure you didn't use banana peppers instead of pepperoncini?

I just made this dish and it is delicious. Thank you for sharing! :)

If they are not beef short ribs,what IS the mystery beef cut?

Hi Chef.
Sure hope you and you wife are feeling better soon! My husband was sick all last week with whatever is going around.
Anyways, I just bought some amazing beef short ribs and was wondering if this recipe would be OK for them? We are celebrating our 29th anniversary tonite and this recipe would be amazing. maybe not tonight, but tomorrow? BTW I have been following you forever! I mean forever! I asked you many years ago to post a good salmon pattie recipe and you responded! Hooked on you website ever since! xoxo

Hi Chef John! Where's the Ranch part of the recipe? Thanks, Nick

Would I be able to make this without the peppers?

Would I be able to make this without the peppers?

Do you think this could this be done in an instant pot?

The pieces of “short rib” I used, which are actually just neatly cut pieces of super-marbled chuck"

I totally missed this in my first read thru.

I made this for Easter dinner and now my mom is handing over the reigns for thanksgiving. Thanks?



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