Beef Rib Recipes Fast

Short Ribs {CRAZY Tender!} Chelsea's Messy Apron

WebNov 23, 2018 · Add the carrots, onion, celery, and Tuscan seasoning to a large oven-safe Dutch oven and stir for 5-6 minutes over medium-high …

Rating: 4.9/5(41)
1. Dab the short ribs with a paper towel and sprinkle each side with salt and pepper.
2. Warm 2 tablespoons of the olive oil in a large Dutch oven (or oven-safe heavy-bottomed pot) over medium-high heat. Once you can feel the heat when you hold your hand 6 inches above the pot, place 3-4 short ribs (at a time) in the pot. Brown the pieces on all sides, about 45 seconds per side. (To get a good sear, don't crowd the meat; you can sear the meat in batches.) Use the additional 2 tablespoons of oil if needed. Once the short ribs are nicely seared with a good crust, remove them from the pot and place them in your slow cooker. (Use a 5-quart or larger slow cooker.) Add carrots, celery, beef broth, 2 tablespoons of Tuscan seasoning blend, Worcestershire sauce, and bay leaf on top.
3. Drain off all but 2 tablespoons of the oil in the pot. Add in the onions and cook until the onions are translucent, 4 to 5 minutes over medium-high heat. Add the garlic and cook for about 30 seconds. Pour in the wine (or additional beef stock or juice). Deglaze the pan by scraping up the browned bits at the bottom of the pan with a wooden spoon or spatula as it bubbles. Bring to a boil; cook 8-10 minutes or until liquid is reduced by half (you should have 1 cup liquid without the onions). Stir in the tomato paste. Pour the reduced liquid and onions into the slow cooker. Cook, covered, on low 5-8 hours or until meat is tender. (Or 4-5 hours on high, but low heat is recommended.)
4. Remove ribs and vegetables to a serving dish, cover with foil to rest and keep warm. Transfer cooking juices to a small saucepan and skim the fat (see post for more direction on this). Discard bay leaf and bring crockpot juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into the cooking juices. Return to a boil; cook and stir 3-5 minutes or until thickened. If desired, sprinkle with additional salt and pepper. Serve gravy with ribs and vegetables. If desired, add some fresh herbs on top.

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Low Sodium Prime Rib Roast And Beef Au Jus

WebDec 11, 2017 · Place the roast on a rack in a roasting pan, the fat side should be facing up and bone side down. Cook your roast for 15 …

1. 2 hours prior to cooking - In a small bowl (or in a mortar and pestle) add the black pepper, garlic powder, onion powder, Rosemary, Paprika, Mustard, and minced garlic and mix thoroughly to create the rub that will create that lovely crust on the outside of the meat). Rub the roast thoroughly with Olive Oil to coat the roast which will allow the rub to stick to it. Next, generously coat the roast with the spice rub and coat completely. Place the roast on a plate in your refrigerator until 30 minutes before cooking.
2. Place the roasting pan on the stove-top, across two burners, and add the chopped carrots, celery, and onion. Cook on high for a minute, stirring everything around with a wooden spoon, until the veggies are a bit browned and most of the liquid has cooked off — but don't let anything burn.
3. Now pour in about half of the stock and cook for another minute over high heat, while scraping all those toasty bits (called fond) away from the bottom of the pan with your wooden spoon.
4. Now pour the contents of the roasting pan into a large saucepan along with the remaining stock. Simmer for about 20 minutes or until the liquid has reduced by about one-third.

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Beef Ribs in BBQ Sauce slow cooked short ribs!

WebSep 4, 2020 · Mix Barbecue Sauce ingredients, except water, in a baking pan. Then mix in water. Place ribs in sauce, turning to coat. Arrange …

1. Preheat oven to 160°C/320°F (all oven types).
2. Mix Rub in a small bowl large, enough to fit one rib.
3. Press beef ribs into the rub, coating all sides. Shake off excess.
4. Mix Barbecue Sauce ingredients, except water, in a baking pan. Then mix in water.

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