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Beef Short Ribs recipe needed

The VirginianThe Virginian Posts: 275
edited 4:07PM in EggHead Forum
I need a good beef short ribs recipe for the Egg. Got some beauties today and not sure what to do with them, all suggestions appreciated.



  • EggtuckyEggtucky Posts: 2,746
    grrrrr...I found what I thought looked like a really good beef short rib recipe and went to my butcher today and he doesn't carry them..said they didn't sell so he dropped them!! cant vouch for this one..but it sounded really good to all the right ingredients including bourbon!...let me know if you try it and how it isn't modified for the egg..but I didnt see that as a big deal...

    Bourbon and Black Pepper Braised Short Ribs

    Paired with crispy corn fritters, these hearty short ribs make a satisfying meal. The meat becomes meltingly tender after long, slow braising in a slow cooker.
    4 lb. bone-in beef short ribs
    Kosher salt and freshly ground pepper, to taste
    2 tsp. vegetable oil
    1 large yellow onion, halved and sliced 1/2 inch thick
    1 1/2 cups bourbon and black pepper barbecue sauce
    3/4 cup water
    Corn fritters for serving (see related recipe at left)
    Season the short ribs with salt and pepper.

    In the stovetop-safe insert of a slow cooker or in a large sauté pan over medium-high heat, warm the oil until almost smoking. Add half of the short ribs and brown on all sides, 7 to 8 minutes total. Transfer to a plate. Repeat with the remaining ribs.

    Transfer the insert to the slow-cooker base; if using a sauté pan, transfer the ribs to a slow cooker. Return all the ribs to the slow cooker and add the onion, barbecue sauce and water. Cover and cook on low according to the manufacturer¿s instructions until the meat nearly falls off the bone, about 6 hours.

    Transfer the ribs to a platter. Using paper towels, blot the excess sauce off the ribs. Skim the fat off the braising liquid and simmer the liquid until slightly thickened.

    Meanwhile, preheat a grill pan over medium-high heat until smoking. Spray the pan with nonstick cooking spray. Working in batches, grill the ribs until nicely grill-marked, about 2 minutes per side. Transfer ribs to a platter and serve with corn fritters. Pass the sauce alongside. Serves 6.
  • bobbybbobbyb Posts: 1,349
    Here are two:
    Date: Sun, 16 Dec 2007 16:46:14 -0500
    From: Terry Pogue
    Subject: Bistro Style short ribs

    Bistro-Style Short Ribs - Serves 4
    Recipe By: Tyler Florence


    1 Short ribs:
    3 tablespoon extra-virgin olive oil
    4 lbs short ribs -- in 1 long piece or at least in =
    Kosher salt and freshly ground black pepper
    1 med onion -- chopped
    2 carrots -- chopped
    1 large tomato
    3 rib celery
    =BD head garlic -- peeled
    =BC bunch fresh thyme
    1 =BD cup dry red wine
    2 cup low-sodium -- organic beef stock
    4 tablespoon chopped flat-leaf parsley


    Preheat a cast iron grill or outdoor grill.
    Season the short ribs with salt and pepper, drizzle with a little =20
    extra-virgin olive oil, and brown on all sides.

    Place the onion, garlic, celery and carrot into a food processor and =20
    blend until you reach a consistent, smooth pulp.

    Take a large Dutch oven and place over medium-high heat. Add a 3-count =20=

    of extra-virgin olive oil and add the thyme to infuse the oil. Next =20
    add the vegetable pulp, season with salt and pepper, to taste, and =20
    cook for about 10 minutes. Pour in the red wine and stock and bring it =20=

    to a boil. Using tongs take the ribs and nestle them into the braising =20=

    mix; the liquid should just about cover the meat. Place the lid =20
    loosely on top, reduce heat to a simmer and cook until the meat is =20
    very tender, approximately 2 1/2 to 3 hours.

    When the ribs are about finished, remove about 1 to 2 cups of liquid =20
    and strain into a small saucepan over medium-high heat. Heat the sauce =20=

    until slightly reduced and thickened, about 5 minutes.

    Prep Time: 20 minutes
    Cook Time: 3 hours
    Yield: 4 to 6 servings
    Date: Sun, 9 Jul 2006 19:31:56 -0400
    From: =Mark
    Subject: Re: Nomination

    Wine Braised Shortribs

    Ingredients 6 pounds beef short ribs -- cut into 1-rib pieces
    Salt and freshly ground black pepper
    1 tablespoon olive oil
    3 medium onions -- chopped
    1 pound bag carrots cut in 1 inch pieces
    6 stalk celery cut in 1 inch pieces
    5 large garlic cloves -- crushed
    2 cups dry red wine
    1/2 cup dry sherry
    1 (28 to 32-ounce) can whole tomatoes including liquid smooshed by hand
    32 ounces beef broth
    2 tablespoons Worcestershire sauce
    6 (3 by 1-inch) strips fresh orange zest removed with a vegetable peeler
    3 sprigs fresh rosemary leaves or 1 teaspoon dried rosemary crumbled
    Finely chopped fresh parsley leaves -- for garnish


    Pat short ribs dry and season with salt and pepper. In a heavy 6-
    quart kettle, heat oil over moderately high heat, until hot but not
    smoking, and brown ribs in batches, transferring with tongs to a large bowl.

    Add chopped onions to kettle and cook over moderate heat, stirring,
    until golden. Add garlic and cook, stirring, 1 minute. Add wine,
    tomatoes, 16 oz. broth, carrots, celery, Worcestershire sauce, zest,
    rosemary, and salt and bring to a boil. Add ribs including any juices
    that have accumulated in bowl. Add remaining broth as needed to cover
    ribs and simmer, covered, 3 1/2 hours, or until meat is tender.

    Transfer meat with a slotted spoon to a large bowl. Let ribs cool
    until they can be handled then remove bones and any large areas of
    fat. Skim fat from and reduce braising liquid, if necessary. Return
    meat to kettle and cook over low heat, stirring occasionally, until
    heated through. Serve with Onions and Mushrooms Agrodolce (Recipe
    below) and Garlic Mashed Potatoes.

    After serving and/or storing ribs and veggies, strain braising liquid
    and refrigerate. When fat solidifies remove it from container. You'll
    end up with a seasoned beef broth that can be frozen or used as a
    base for soups or stews.
  • SundownSundown Posts: 2,971
    We did these a number of years ago when Chris first posted the recipe and they are worth what little extra effort that may be needed. Wife just walked by and aske if we were going to have short ribs tonight, damn I thought I was out of cooking for tonight . . .

    Korean Beef Ribs (bulgoki)
    Submitted by: Chris Capell

    Probably not true Korean style, but they taste good. I have been making them for years on the gas grill, but as we know, everything is better when Egged.
    · *10 pounds Korean style beef ribs
    · *2 bunches of green onions
    · *¼ cup of sesame seeds
    · *Sesame oil
    · *Soy sauce
    Preparation Directions:
    • Find Korean Style beef ribs. They are beef ribs cut across the bones. Approx. 3/8" thick. Most Korean markets carry them. When my brother-in-law was in town we found them at the Military Base Commissary. Local grocery stores didn't seem to want to cut them that thin. They said that style of ribs is cut on a multi-blade band saw.
    Roast sesame seeds, or cook up in pan until golden and fragrant.
    • Crush sesame seeds slightly (I use mortar & pestle)
    • Chop green onions
    Lay one layer of ribs in casserole dish. (or any big pot that will hold all the ribs)
    • Sprinkle liberally sesame oil and soy sauce on ribs (I know oil and water don't mix, but it works fine!)
    • Sprinkle green onions and crushed sesame seeds on ribs.
    • Start another layer of ribs on top, and repeat with oil, seeds, soy, onions.
    • When you are out of ribs, let stand a few hours.
    • Transfer to another container by taking top layer of ribs and laying on bottom. Relayer all ribs in new container in new "stacking order"
    • Dump remaining marinade from original container over top.
    • Let stand another hour or five.
    • Ready to cook!!
    Cooking Directions:
    • Fire up the egg.
    • If you like them crusty, cook like a steak.
    • Sear hot (700-750) for a minute or two on a side, then close up egg drafts and cook a few more minutes depending on you liking.
    • They are pretty thin so they cook fast.
    • If you like them less crusty, sear very quickly, then close up drafts and cook 10 or 15 minutes.
    As you can see, everything is kind of loose here!! But they always taste good.
    Special Instructions:
    • Serve with Asian wet sticky rice and a vinaigrette type of salad, with lettuce, tomatoes and cucumbers.
  • ShortRIbShortRIb Posts: 88
    I have never seen one that doesn't require either pre-searing or using a crockpot/dutch oven. I am eager to try one that doesn't use either one of these methods. With that said, there is a recipe recently posted on the food network website that just uses a slow cooking them. Maybe you would like to be the first to try it :huh:

    Here's the link:,1977,FOOD_9936_11169,00.html
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