No oven is needed for this beef short rib recipe. Instead, your stovetop does double duty, first in searing flour-dredged ribs, then in simmering them with vegetables and herbs in a savory mixture of wine and stock. This dish is great served over mashed potatoes.
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Instant Pot ribs are so tender they fall off the bone. The best part is that you can cook them from start to finish in just a little over an hour.
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The story goes that terracotta tile workers in Impruneta, Tuscany, would place this stew into clay pots and cook it in their still-hot kilns overnight where it would be ready in the morning. They used a lot of pepper because the meat was not always top quality. The amount of pepper is up to you--I used a ridiculous amount, but even so it wasn't overpowering.
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These sherry braised short ribs are pretty much foolproof. As long as two things happen when you make this recipe, you are in for some very fine eats. First, the beef must be well browned— I'm talking deep, dark, crusty, and caramelized. The other key step is easier. Just braise them until they're fork-tender. To paraphrase an expression, "stick a fork in them, they're done." After browning properly, the only way to mess these up is to undercook them, so don't.
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This tender meat that falls right off the bone is great served over rice! It is great even as leftovers!
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Short ribs boiled, then broiled and basted with a molasses, mustard and ketchup sauce.
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This is a variation of a traditional Korean recipe for marinated beef short ribs. My friends all request it repeatedly! Very tasty!
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Dust off your slow cooker. This recipe is worth it. I love coming home to a waiting meal!
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The best teriyaki ribs are as incredible as any teriyaki chicken, and this is the best way to marinate, bake, and glaze them.
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Beef short ribs, or "dino ribs" as they are called, are the new hot item in Texas and one of my favorite things to smoke right now. Beef short ribs are from the short plate before the 10th rib and have more meat than back or finger ribs. The famous Louie Mueller Barbecue in Taylor, Texas popularized beef ribs in response to Aaron Franklin's "Best Brisket on the Planet" designation. Each one can weigh 1 to 2 pounds. They are rich in flavor and a lot of times better than brisket. Yes I said it.
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