The BEST Instant Pot Short Ribs
Braised in a rich sauce, this easy recipe for Instant Pot Short Ribs delivers the most delectable, restaurant-quality, fall-off-the-bone short ribs!
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OLD SCHOOL BRAISED BEEF ???? SHORT RIBS (MY FAVORITE BEEF COMFORT FOOD DISH)(HAPPY VALENTINES DAY)
This my absolute favorite part of beef
and my favorite comfort food
Old School Braised beef short ribs
3 ½ pounds beef sort ribs cut into thick pieces
1/2 cup flour
1 onion, chopped
1 cups chopped carrots
1 cup chopped celery
3 cups homemade or beef broth
3 tablespoons tomato paste
Dash Worcestershire sauce
Kosher salt and freshly ground black pepper
Hot buttered rice or mashed potatoes for serving
Heat oven to 325 degrees F.
Heat a large Skillet oven over medium high heat. Season the short ribs on all sides with a big pinch of salt and pepper. Add flour to a pie plate and . Dredge the short ribs through the flour, dusting off excess.
Add oil to the skillet and when hot, brown short ribs on both sides, about 8 to 10 minutes total. Remove to a plate and drain off some of the grease, if necessary. Add the onions ,celery and carrots and sauté until tender, about 5 minutes.
Add flour to remaining oil and brown Stir in the broth, tomato paste, Worcestershire sauce, and bring to a boil. Reduce heat, add the liquid to browned short ribs and any of its juice that may be on the plate, and cover with a lid.
Place in oven for 2-3 hours, checking occasionally to make sure the liquid hasn’t reduced below the halfway mark . Skim off any visible fat floating on the surface and serve over hot buttered rice or mashed potatoes
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How To Make Crockpot Beef Short Ribs | Short Ribs Recipe
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Hey in today's Recipe I'm making Slow Cooker Beef Short Ribs in a Crockpot. These Short Ribs Recipe are cooked in the crockpot until they reach fall-off-the-bone deliciousness
Oven Baked Beef Short Ribs|Baked Ribs Recipe
Ingredients
Beef short ribs
1/4 cup all purpose flour
1/4 cup onion
2 cup beef broth
1 tbsp honey
1 tbsp dark soy sauce
5 bacon strips
1 garlic clove
2 tbsp red wine vinegar
Salt and pepper to taste
2 tbsp olive oil
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Classic Red Wine Braised Short Ribs Recipe
Classic Red Wine Braised Short Ribs are melt-in-your mouth tender. Follow this traditional recipe for boneless short ribs braised with red wine in the oven. Short ribs are a comfort food: so simple, beefy, bold and fork-tender.
Recipe:
INGREDIENTS:
3 pounds Certified Angus Beef ® chuck short ribs, cut in 4-ounce chunks (2 x 3-inch each)
2 teaspoons coarse kosher salt
2 teaspoons fresh cracked black pepper
2 tablespoons canola oil
1 large onion, chopped
1 carrot, peeled and chopped
1 celery stalk, chopped
6 ounces can tomato paste
1 tablespoon minced fresh rosemary
1 tablespoon fresh thyme
5 bay leaves
1 cup red wine
1 1/2 cups beef stock
Learn more about Bone-in Chuck Short Ribs here:
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Cabernet-Braised Short Ribs As Made By Wolfgang Puck
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Here is what you'll need!
CABERNET-BRAISED SHORT RIBS
Servings: 6
INGREDIENTS
6 pieces large beef short ribs, each 14 to 16 ounces, trimmed of excess fat
Marinade
2 celery stalks, trimmed and cut into 1-inch pieces
2 medium carrots, peeled, trimmed, and cut into 1-inch pieces
1 medium leek, white and light-green parts only, split lengthwise, thoroughly rinsed, and coarsely chopped
6 garlic cloves, peeled
1 bay leaf
4 sprigs fresh thyme
Whole black pepper, to taste
1 bottle (750 milliliters) Cabernet Sauvignon
2 tablespoons all-purpose flour
Salt, to taste
Pepper, to taste
2 tablespoons olive oil
2 tablespoons tomato paste
2 quarts unsalted beef broth or chicken broth
Garnish
Mashed potatoes
Italian parsley, chopped, as needed
PREPARATION
Preheat the oven to 350F˚/180C˚.
In a large bowl, add the short ribs and all vegetables and herbs for the marinade. Add the wine to cover. Marinate at least 6 hours in the fridge.
Remove the meat from the marinade and pat dry with a towel or paper towel. Strain the veggies from the wine. Reserve both the wine and veggies for later.
Season the meat with a generous amount of salt and pepper. Coat each side with flour and set aside.
In a large ovenproof pot, heat the olive oil over medium-high heat on the stovetop. When the oil begins smoking, carefully slip ribs into the pot and sear until well-browned, 4 to 5 minutes per side. Transfer ribs to plate.
In the same pot, sauté the veggies from the marinade until lightly caramelized and browned, 5 to 7 minutes.
Add the wine in the pot, stirring to deglaze. Add tomato paste and stir to dissolve. Bring the liquid to a boil so the alcohol from the wine evaporates. Add beef broth and bring it back to a boil. Add the ribs back to your pot. Spoon the liquid over the ribs to coat them.
Cover the pot and transfer to the middle rack of your oven. Bake until meat is tender enough to be pierced easily with fork, about 2½ hours, opening the oven every 30 minutes and carefully skimming the fat from surface.
Serve with mashed potatoes, or another side of your choice, and garnish with chopped parsley on top.
Enjoy!
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MUSIC
Licensed via Audio Network
Created by
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Wolfgang Puck
Beef Short Ribs with Gravy | Slow Cooker Recipe | PoorMansGourmet
This is such a beautiful recipe because it's everything we want cooking to be; easy and delicious. That's the great thing about Slow Cooker recipes. Just a little bit of prep added to a Crock Pot that does all of the work, safely, for us. Literally, just set it and forget it and you're practically home free. The only difference is that this recipe, however, requires a stove and pan to sear the ribs in, before they roast, and to make the gravy in after. Hope you like it! #beef #christmas #dinner #pmgk
To get this complete recipe with all of the exact measurements and ingredients, check out my website:
Slow Roasted Beef Short Ribs
If you’ve ever wondered why the large beef ribs don’t have much meat on their bones, it’s because they’re the rib bones that are cut away from Prime Rib/Ribeye steaks. So, if any more meat was left on the bones, it would take away from those steaks. To get a meaty Beef Rib, you need to pick up some short ribs. They usually weigh about 4 lbs but they slow roast and/or smoke beautifully.
That being said, this is one of the best and easiest ways to prepare Beef Short Ribs, without a lot of hassle. There’s hardly any prep work, a little bit of after cooking to make the gravy but the hardest thing about this recipe is the waiting. It takes 10 hours to cook these ribs, in a slow cooker, to get them juicy and tender. But, it’s worth it!
Purchasing Beef Short Ribs
Sometimes these cuts aren’t easy to find and if you find them they can be a bit pricey. They’re often cut into singles with an average of 8 Riblet portions but, sometimes, the ribs can be bought as a whole. If you’re lucky, you have a butcher that will cut them by your request or, at least, offer both.
If you can’t find short ribs or you need a cheaper alternative, I suggest you purchase a thick Beef Chuck that can be cut into rib size portions, with all of the connection tissue, that could imitate good short ribs. We’ll call it, Poor Man’s Beef Short Ribs!
Beef Short Ribs are very meaty and popular among barbecue enthusiasts because of it. They are terrific when they’re smoked on a grill and just good but different, if they’re slow roasted in the oven or in a Slow Cooker. Today, I’m going to show you a simple method I like to use in my old school Crock Pot.
Roasting Short Ribs
Rib meat can be very tough when it’s cooked at higher temperatures for shorter amounts of time. That’s why the prefered method is to smoke or roast for a slow amount of time and at lower temps. Both smoking and roasting embrace this methodology and I’m a big fan of the process, myself.
My Crock Pot (slow cooker), however, is old. Like 80’s old but that’s the era that made the best slow cookers. They have a heavy glass lid that traps the steam in so you don’t have to add any liquid to keep the meat from drying out. If you’ve got one of the newer slow cookers, that requires the addition of liquid as you roast, then you need to follow those cooking instructions along with this recipe, to get the same results.
I season and sear all of the Beef Short Ribs, in a pan with Olive Oil, before I add them to the Crock Pot. Then I add chopped onion, bell pepper, mushrooms and parsley. Again, no liquid unless your slow cooker requires it. After 10 hours of cooking on low, I separate the Ribs from the liquid (above pic).
MAKING THE GRAVY
I use the liquid, from the crock pot to make the gravy. I make a small garlic and butter based roux before I add the liquid, including all of the chopped and roasted veggies. If a deeper and more complex flavor is desired, a splash of red wine or a small amount of tomato paste can be added. I’ve had it both ways, they’re both great but I prefer it without either.
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Seems like I've got a recipe for just about any occasion, these days. I've got about 300 video recipes posted here on YouTube now and that includes Asian, Italian, Mexican, Cajun, Indian and many other worldly foods. Not to mention all of the classic American or Americanized foods you can find in the USA. My recipe genres break down into some wonderful playlists; Appetizers, Soups and Salads, Pasta and Sauce recipes, Seafood or Chicken recipes. Also Holiday, Barbecue and Party recipes and a whole lot more. So be sure to take a good look at my channel and watch more videos because there's a whole lot more coming your way!