How to cook: In a large skillet, heat the oil on medium-high. Season the short ribs with salt and pepper. In 2 batches, add to skillet and cook 8 min., until browned on two sides.
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Add the ribs to the pan, then reduce the heat to medium. Sear on both the top and bottom of the meat, 2 to 3 minutes per side, reserving the pan drippings. After searing the ribs, add the stock
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In a bowl, mix together the tomato sauce, water, vinegar, soy sauce, and Splenda. Put the ribs in the slow cooker. (It's okay if they're frozen, you don't have to bother thawing them). Slice the …
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Heat a roasting pan over high heat with the oil. Sprinkle the ribs with salt and pepper. Add the ribs to the pan, then reduce the heat to medium. Sear on both the top and bottom of the meat, 2 to 3 minutes per side, reserving the pan drippings.
Add the beef ribs and fry, turning regularly, until browned on all sides. Add the carrots, onion and garlic and stir until coated in the oil and pan juices. Add the thyme sprigs, then pour in the chopped tomatoes, red wine and beef stock and mix well to combine.
Add veal stock, thyme, bay leaf, vinegars, and remaining 1/2 teaspoon sea salt and 1/4 teaspoon pepper to sauce, and bring to a simmer. Skim fat from surface, then add beef along with any juices accumulated on plate and cover pot with a tight-fitting lid. Transfer to oven and braise until beef is very tender, 4 to 5 hours.
Classic Braised Beef Short Ribs are cooked low and slow until they reach fall-off-the-bone deliciousness. This simple dish is a classic that is full of comfort food flavor. Preheat oven to 350 degrees Fahrenheit. Season all sides of the short ribs with salt and pepper.