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How To make Short Ribs In Gravy
4 pounds beef short ribs -- sliced
- slice across bone 1-inch thick - 8 cups water
1 1/2 cups water
2 large onions
coarsely chopped
3 green bell peppers :
cored
- seeded and coarsely chopped - 4 stalks celery coarsely chopped
1 tablespoon salt
1 teaspoon salt
1 tablespoon black pepper :
freshly ground
3/4 cup all-purpose flour
1) Wash the short ribs and pat them dry with paper towels. Place the short ribs, 8 cups of water, onions, green peppers, celery, salt, and pepper in a heavy 6-quart pot. Heat over medium-high heat until boiling. Reduce the heat to simmering and simmer until the short ribs are tender, about 1 1/2 to 2 hours. Remove the short ribs to a bowl and keep warm.
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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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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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PERFECT Tender, Flavourful Beef Short Ribs!
This recipe and 99 others is available in my new book 'It's all about dinner'
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Fall-apart beef served with a rich and meaty red wine gravy. This is serious comfort food. The whole family devours my Crockpot Short Ribs! Plus they make THE BEST leftovers too.
Free printable recipe is available on our site:
Ingredients
Short Ribs:
1 tbsp oil
4 meaty beef short ribs
1 onion peeled and chopped
3 cloves garlic peeled and minced
240 ml (1 cup) red wine
640 ml (2+ ¾ cups) beef stock (water + 3 beef stock cubes is fine)
1 tsp dried thyme
1 tbsp tomato puree/paste
1 tsp sugar
2 bay leaves
¼ tsp salt
¼ tsp pepper
1 tbsp Worcestershire sauce
For the gravy:
2 tbsp cornstarch/cornflour
5 tbsp cold water
To Serve:
Creamy Mashed potato
Green Vegetables
Instructions:
1. Heat the oil on high in a large frying pan (or using the searing function of your slow-cooker if it has one). Place the short ribs in the pan and brown on all sides. This should take about 10 minutes.
2. Add in the onion and cook for a further 2 minutes, whilst stirring.
3. Add in the garlic and heat through for a minute, then add in the red wine.
4. Bring to a bubble and allow to simmer for 3 or 4 minutes, then add in the rest of the short rib ingredients.
5. Stir together and bring to a simmer, then transfer to the crockpot. Place the lid on and cook on low for 6-8 hours.
6. To make the gravy, ladle most of the cooking liquid out of the slow cooker and into a saucepan.
Heat the sauce over a high heat until bubbling.
7. Mix the cornstarch and water, then slowly pour the mixture into the cooking liquid whilst whisking - until the gravy thickens. You may not need all of the cornstarch. You’re looking for a nice gravy of a medium-thick consistency.
8. Turn off the slow cooker and place one short rib on top of a pile of mash. Pour over a little gravy, and repeat with the other 3 short ribs.
Notes:
Can I make it in the oven?
Yes - cook in a dutch oven or heavy-based pan with a lid at 140C/275F for 3-4 hours. Check every half hour or so in the last couple of hours of cooking and top up with more stock if needed. It will need to have at least a couple of cups (480ml) of cooking liquid left at the end to make the gravy.
Can I make it ahead?
Yes. Once cooked, cool quickly in the cooking liquid (do this before making the gravy), then cover and refrigerate Reheat in a pan (with the cooking liquid) with a lid in the oven at 160C/320F for 30-40 minutes, until piping hot throughout. Reheating in the liquid will help keep the meat moist. You may need to add a little more stock to ensure you have enough to make gravy once the meat has heated through.
Can I freeze it?
Yes. Leftovers can be cooled quickly with any leftover gravy, covered and frozen. Defrost overnight in the refrigerator, then reheat in a pan with a lid in the oven at 160C/320F for 30-40 minutes, until piping hot throughout. You may need to add a splash of hot water or stock so the gravy doesn't dry out.
Can I make it gluten free?
Yes, this recipe is already gluten free if you use gluten free stock. Also check your red wine brand and tomato puree/paste is gluten free.
What can I replace the wine with?
Simply replace with the same amount of stock plus an extra tablespoon of Worcestershire sauce (or 1 tbsp balsamic vinegar).
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Fall-apart tender Italian Short Ribs in rich tomato sauce
These Italian Short Ribs will absolutely melt in your mouth! Brooklyn Brothers show you how to cook short ribs. Very easy to prepare short rib ragu recipe is made with short ribs that are slow cooked and coated in a mouth-watering Pomodoro (Tomato) sauce. This hearty dish is delicious and makes great leftovers, and it freezes well, too.
Short rib ragu is a delicious Italian delight served over pasta, preferably Pappardelle. It is often prepared with braised short ribs that are cooked down in a tomato sauce and then served over Pappardelle.
Our rendition of short rib ragu is made with seared short ribs that are slow cooked in a Dutch oven with other fresh ingredients to create a rich and delicious tomato sauce. It’s definitely the best!
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The BEST Braised Beef Short Ribs Recipe - Fall-Off-The-Bone Tender!!
GET THE RECIPE:
The best ever braised beef short ribs recipe! These incredibly aromatic short ribs fall right off the bone and the meat is extra, extra tender! I braise these beef ribs in a delicious red wine, tomato and mushroom sauce. It’s the best gravy for these tender ribs! To make it the ultimate comfort food dish, I serve these ribs with my Creamy Butter Mashed Potatoes. This hearty beef recipe is perfect for cold winter months, or anytime you’re craving for some delicious comfort food!
Creamy Mashed Potatoes:
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Binging with Babish: Cola-Braised Short Rib from The Bear
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