Recipes for "braised short ribs"

1. Preheat the oven to 325° F.

2. In a large, oven-safe brasier, season the short ribs with pepper. Add the onions, garlic, and drizzle over the honey. Pour over the wine, pomegranate juice, and tamari. Add the thyme, bay leaf, and chili flakes. Cover and roast for 2 1/2 to 3 hours or until the short ribs are tender and falling off the bone.

3. Crank the heat on the oven to 400° F. Remove the lid and toss with the sauce. Return to the oven for 15-20 minutes, until the ribs are caramelized.

4. Shred the ribs and discard the bones. Drain any excess grease away from the sauce. Toss the ribs in the sauce. Keep warm.

5. In a skillet, cook the sage in butter until fried. Add chili flakes to taste.

6. Serve the ribs and sauce over rice or potatoes. Top with sesame seeds, sage, and pomegranate arils.

1. Preheat the oven to 325° F.

2. Season the short ribs with salt and pepper, then rub with flour to coat. Heat a large oven-safe Dutch Oven over high heat, sear the ribs on both sides. Remove the ribs to a plate, wipe the pot clean of grease.

3. Add the butter and onions and cook 5 minutes, until softened. Add a 1/2 cup apple cider, season with salt and pepper, and continue cooking another 5-8 minutes, until the cider has evaporated and the onions are lightly golden. Add the thyme, then add the short ribs back to the pot. Add the remaining 1 1/2 cups cider, broth or wine, carrots, garlic, and bay leaves. Arrange the apples around the meat. Cover and roast in the oven for 2 1/2 to 3 hours or until the short ribs are tender and falling off the bone.

3. Remove the bay leaves. Serve the ribs over a bed of mashed potatoes. Drizzle with the pan sauce and onions. Enjoy!

1. Season the short ribs with salt and pepper, then rub with flour to coat. Heat a large Dutch Oven over high heat, sear the ribs on both sides.

2. To the bowl of your crockpot, add the butter and onions, then place the ribs over the onions. Add thyme, apple cider, broth or wine, carrots, garlic, and bay leaves. Cover and cook on low for 7-8 hours or on high for 5-6 hours. During the last 1-2 hours of cooking, add the apples, arranging them around the meat.

3. Remove the bay leaves. Serve the ribs over a bed of mashed potatoes. Drizzle with the pan sauce and onions. Enjoy!

1. Season the short ribs with salt and pepper. Heat a large oven safe skillet over high heat, sear the ribs on both sides. Remove the ribs and transfer to the slow cooker.

2. To the slow cooker, add the onions, garlic, 1 1/2 cups wine, broth, thyme, and bay leaves. Season with salt and pepper, gently stir to combine. Cover and cook on low for 6-8 hours or high for 5-6 hours. Remove the garlic, thyme, and bay leaves.

3. Before serving, make the sauce. Melt the butter in a skillet set over medium high heat. Add the mushrooms and season with salt and pepper. Cook undisturbed for 5 minutes. Add the sage and 1 tablespoon thyme, stir and continue cooking until the mushrooms have caramelized, 3-5 minutes. Remove the mushrooms from the skillet to a plate.

4. Add the remaining 1/2 cup wine and scrape up any browned bits off the pan. Simmer 3-5 minutes or until the wine has reduced by about 1/3. Slowly pour in the cream and mustard. Bring the sauce to a boil. Reduce the heat to low and simmer 5 minutes or until the sauce has thickened slightly. Remove from the heat and stir in the parmesan. Season the sauce with salt and pepper and crushed red pepper. Stir in the mushrooms.

5. Serve the ribs over a bed of mashed potatoes and pour the cream sauce overtop. Enjoy!

1. Season the short ribs with salt and pepper. Heat a large skillet over high heat, sear the ribs on both sides. Remove the ribs and transfer to the instant pot.

2. To the instant pot, add the onions, garlic, 1 1/2 cups wine, broth, thyme, and bay leaves. Season with salt and pepper, gently stir to combine. Cover and cook on high pressure for 40 minutes.

3. Once done cooking, use the natural or quick release function. Finish as directed above from step 3 on.

1. Preheat the oven to 325 degrees F.

2. Season the short ribs with salt and pepper. Heat a large oven safe pot over high heat, sear the ribs on both sides. Remove the ribs to a plate. Add the onions and cook 5 minutes or until the onions begin to caramelize. Add back the short ribs. Add the garlic, 1 1/2 cups wine, broth, thyme, and bay leaves. Season with salt and pepper, gently stir to combine. Cover and transfer to the oven. Cook for 2 ½ to 3 hours or until the short ribs are tender and falling off the bone.

3. Finish as directed above from step 3 on.

1. Season the short ribs with salt and pepper. Heat the olive oil in a large oven safe skillet, sear the ribs on both sides. Remove the ribs and transfer to the slow cooker.

2. To the slow cooker, add the onions, shallots, and carrots. Add the wine, broth, tomato paste, brown sugar, thyme, rosemary, and bay leaves. Season with salt and pepper, gently stir to combine. Cover and cook on low for 6-8 hours. During the last 2 hours of cooking, add the cranberries.

3. Remove the thyme, rosemary, and bay leaves. Serve the ribs over a bed of mashed potatoes. Drizzle with the pan sauce. Enjoy!

1. Preheat the oven to 325 degrees F.

2. Season the short ribs with salt and pepper. Heat the olive oil in a large oven safe skillet, sear the ribs on both sides. Remove the ribs to a plate. Add the onions, shallots, and carrots, cook 5-10 minutes or until the onions begin to caramelize. Add back the short ribs. Add the wine, broth, tomato paste, brown sugar, thyme, rosemary, and bay leaves. Sprinkle over the cranberries. Season with salt and pepper, gently stir to combine. Cover and transfer to the oven. Cook for 2 ½ to 3 hours or until the short ribs are tender and falling off the bone.

3. Remove the thyme, rosemary, and bay leaves. Serve the ribs over a bed of mashed potatoes. Drizzle with the pan sauce. Enjoy!

1. Preheat the oven to 325° F.

2. In a large, oven-safe, brasier, season the short ribs with pepper. Add the onions, garlic, and thyme. Pour over brandy, wine, and 1/2 cup water. Cover and roast for 2 1/2 to 3 hours or until the short ribs are tender and falling off the bone.

3. Crank the heat on the oven to 400° F. Remove the lid. Drain any excess grease away from the sauce. Add the cream, kale, and butter. Return to the oven for 15-20 minutes until the ribs are caramelized.

4. In a skillet, cook the sage in butter until fried.

5. Serve the ribs and sauce over potatoes or with bread. Top with sage. Enjoy!

1. Preheat the oven to 325° F.

2. In a large oven-safe Dutch Oven over high heat, melt together the butter and onions. Cook 5 minutes, until softened. Add the wine, season with pepper, and continue cooking another 5-8 minutes, until the wine has evaporated and the onions are lightly golden. Add the shallots, garlic, thyme, sage, and chili flakes. Then add the short ribs. Pour over 6 cups of broth. Add the tamari, bay leaf, and star anise (if using). Cover and roast in the oven for 2 1/2 to 3 hours or until the short ribs are tender and falling off the bone. Add the carrots during the last 1-2 hours of cooking.

3. Remove the bay leaves and star anise. Discard any bones and extra fatty pieces. Lightly shred the meat. Taste and season with salt, if needed. Place over LOW heat on the stove.

4. Switch the oven to 425°. Arrange the bread on a baking sheet and toast for 10 minutes, until very dry. Switch the oven to broil. Top the toast with cheese, then broil until bubbly, 2 to 3 minutes.

5. Ladle the soup into bowls. Top with cheesy toast, black pepper, and fresh thyme. Eat!

1. In a large Dutch Oven over high heat, melt together the butter and onions. Cook 5 minutes, until softened. Add the wine, season with pepper, and continue cooking another 5-8 minutes, until the wine has evaporated and the onions are lightly golden. Add the shallots, garlic, thyme, sage, and chili flakes. Then transfer everything to the bowl of the crockpot.

2. To the crockpot, add the short ribs. Pour over 6 cups of broth. Add the tamari, bay leaf, and star anise (if using). Cover and cook on low for 7-8 hours or on high for 5-6 hours. Add the carrots during the last 1-2 hours of cooking.

3. Remove the bay leaves and star anise. Discard any bones and extra fatty pieces. Lightly shred the meat. Keep on warm.

4. Switch the oven to 425°. Arrange the bread on a baking sheet and toast for 10 minutes, until very dry. Switch the oven to broil. Top the toast with cheese, then broil until bubbly, 2 to 3 minutes.

5. Ladle the soup into bowls. Top with cheesy toast, black pepper, and fresh thyme. Eat!

Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C).

Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon to a Dutch oven with a slotted spoon. Reserve drippings in the skillet.

Generously season short ribs with salt and black pepper.

Heat drippings in the skillet over high heat; add short ribs. Cook until browned and caramelized on all sides, 3 to 5 minutes per side. Transfer ribs to a Dutch oven; reserve drippings in the skillet. Add thyme and bay leaf to the Dutch oven. Set aside.

Reduce heat to medium. Add onion to the skillet; cook and stir until soft and golden, 5 to 10 minutes. Add garlic; cook and stir until fragrant, about 30 seconds.

Whisk flour into onion mixture; stir until mixture becomes paste-like and light golden brown, 1 to 3 minutes.

Pour sherry into onion mixture; cook until thick and hot, about 2 minutes. Pour onion-sherry mixture into the Dutch oven; add beef broth and season with salt. Bring to a simmer; cover the Dutch oven with a lid.

Transfer Dutch oven to the preheated oven; cook until short ribs are fork-tender, about 2 hours. Transfer ribs to a serving dish; reserve sauce in the Dutch oven.

Set Dutch oven over high heat; boil sauce until reduced and slightly thickened, about 10 minutes. Spoon reduced sauce over ribs.

Enjoy!