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Cooking Beef SHORT RIBS

posted Jan 14, 2013, 8:20 AM by Sam Hunt   [ updated Jan 21, 2013, 8:30 AM ]
 

The best cut of beef ribs comes from the short plate, and the ribs are called short ribs not because they are short in length, but because they come from what is called the short plate. The short plate is located right in front of another inexpensive cut, the flank steak and behind the Brisket. 

They are very versatile and they're great for braising, for slow cookers, for barbecue, and for Korean Kalbi. Look for meatier short ribs.

  
 
 Slow Cooker Melt-In-Your-Mouth Short Ribs
 
Easy Short Ribs Braised in Red Wine 
Ingredients:
6 serving-sized pieces beef short ribs (about 3 pounds)
2 tablespoons packed brown sugar
3 cloves garlic, minced
1 onion, chopped
2 carrots, chopped or baby carrots
1 teaspoon dried thyme leaves, crushed
1/4 cup all-purpose flour
1 can (10 1/2 ounces) Campbell's® Condensed French Onion Soup
1 bottle (12 fluid ounces) dark ale or beer
 
Directions:
1. Brown the ribs and then place into a 5-quart slow cooker on top of carrots and onions. Add the brown sugar, garlic, thyme and flour and toss to coat. Pour the soup and ale over the beef mixture.
2. Cover and cook on LOW for 8 to 9 hours or until the beef is fork-tender.
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Recipe courtesy of Food Network
Ingredients:
1 tablespoon(s) unsalted butter
1 medium onion, finely chopped
1 large celery rib, finely chopped
1 large carrot, finely chopped
2 tablespoon(s) tomato paste
2 tablespoon(s) all-purpose flour
1 750-milliliter bottle dry red wine
2 cup(s) veal or chicken stock
2 tablespoon(s) vegetable oil
4 2-inch-thick, flanken-cut short ribs with bone 2 3/4 pounds
Salt and freshly ground pepper
Buttered egg noodles, for serving
 
Directions:
1. Melt the butrer in a large skillet (preferably a cast-iron casserole skillet). Add the onion, celery and carrot, cover and cook over moderate heat until slightly softened, for about 5 minutes. Uncover and cook until all of the vegetables are lightly browned, for about 3 minutes longer. Then stir in the tomato paste. Add the flour and cook for a 1 minute, stirring. Add the wine and veal/chicken stock and bring to a simmer.
2. Meanwhile, heat the oil in a large skillet. Season the ribs with salt and pepper, add them to the pan and cook over medium-high heat until they are browned on all sides, about 15 minutes.
3. Transfer the short ribs to the casserole skillet. Partially cover and cook over moderately low heat until very tender, about 2 hours.
4. Transfer the ribs to a plate and remove the bones. Strain the sauce into a heatproof measuring cup and skim off the fat. Return the sauce to the casserole skillet and boil until reduced to 2 cups, about 10 minutes. Return the meat to the sauce and simmer over low heat until heated through. Serve the ribs with egg noodles.
 
 
Recipe courtesy of Food & Wine

 

 
 
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