Tender Braised Short Ribs (Instant Pot)

Servings : 4

Ingredients:
2 pounds Beef Short Ribs
½ teaspoons Salt
¼ teaspoons Black Pepper
1 ½ teaspoons Olive Oil
1 ¼ cups dice Onion
1 teaspoon mince Garlic, Cloves
½ cups Red Wine
⅓ cups Ketchup
1 ½ tablespoons Soy Sauce
1 tablespoon Worcestershire sauce
1 tablespoon Brown Sugar
1 individual Thyme, Fresh

Method:

Make it now:

1. **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
2. Sprinkle ribs with salt and pepper and cut into 3-4 inch segments.
3. Set pressure cooker to saute and heat olive oil.
4. Sear ribs on all sides in inner pot and remove.
5. Add onions and cook until translucent.
6. Add garlic and cook for 1 more minute.
7. Place ribs back into pot.
8. In a bowl, whisk wine, ketchup, soy sauce, Worcestershire sauce and brown sugar. Pour over ribs.
9. Place sprigs of thyme on top of ribs.
10. Lock cover into place and seal steam nozzle.
11. Cook on high pressure for 35 minutes.
12. Naturally release pressure for 5 minutes then quick release remaining pressure.
13. Remove thyme sprigs.

Freeze for later:

1. **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
2. Sprinkle ribs with salt and pepper and cut into 3-4 inch segments.
3. Set pressure cooker to saute and heat olive oil.
4. Sear ribs on all sides in inner pot and remove.
5. Add onions and cook until translucent.
6. Add garlic and cook for 1 more minute.
7. In a bowl, combine wine, ketchup, soy sauce, Worcestershire sauce, and brown sugar.
8. Divide ribs, onion/garlic mixture, sauce and thyme sprigs among indicated number of round containers. Label and freeze.

Make from frozen:

1. **Depending on your container size/shape and your serving size, you may need to adjust cooking times given as it is based on 4 servings frozen in a 64 ounce container.**
2. Place frozen contents into inner pot. Saute for 5 minutes.
3. Lock cover into place and seal steam nozzle.
4. Cook on high pressure for 35 minutes.
5. Naturally release pressure for 5 minutes then quick release remaining pressure.
6. Remove thyme sprigs.

Slow-Cooked Short Ribs With Gremolata

8 Servings

Ingredients
6 10” English-style bone-in beef short ribs (about 10 lb.)
Kosher salt and freshly ground black pepper
¼ cup coarse fresh breadcrumbs
2 garlic cloves, finely grated
1 cup chopped fresh flat-leaf parsley
¼ cup grated peeled horseradish or 2 Tbsp. prepared horseradish
1 tablespoon finely grated lemon zest
1 tablespoon fresh lemon juice
3 tablespoons olive oil, divided
4 lemons, halved

Preparation

1. Season short ribs generously with salt and pepper; place in a large roasting pan and chill, uncovered, 12 hours.
2. Preheat oven to 325°. Toast breadcrumbs on a rimmed baking sheet, tossing halfway through, until golden brown, 8–10 minutes. Let cool.
3. Add 1 cup water to roasting pan. Cover pan with foil and cook until meat is tender, 2½–3 hours. Uncover pan and increase oven temperature to 400°. Roast until ribs are browned on top, 25–30 minutes longer.
4. When short ribs are almost done, mix garlic, parsley, horseradish, lemon zest and juice, breadcrumbs, and 2 Tbsp. oil in a small bowl; season gremolata with salt and pepper.
5. Meanwhile, heat remaining 1 Tbsp. oil in a large skillet over medium-high heat. Cook lemons, cut side down, until golden brown, about 4 minutes. Top short ribs with gremolata and serve with seared lemons.

Easy Honey Garlic Slow Cooker Ribs

Servings: 3–4

Ingredients:
1 (2½–3 lb) rack of short ribs, halved
1 tablespoon salt
1 tablespoon pepper
1 tablespoon paprika
1 tablespoon chili powder
1 cup honey
½ cup soy sauce
10 cloves garlic, minced

Preparations:

1. Season ribs evenly with salt, pepper, paprika, and chili powder. Rub in on all sides. 
2. Add honey, soy sauce, and garlic to a large slow cooker. 
3. Transfer the ribs to slow cooker and turn them over in sauce until coated. Position the ribs so they are standing up, with the meatier side down, and so the meat side is against the walls of the slow cooker, with the bone sides facing in. 
4. Cover and cook on high for 4 hours, or low for 7 - 8 hours. Check after the allotted time, you want to make sure the meat is cooked through and tender.
5. Remove the ribs and transfer to cutting board.
6. Cut between the bones to separate into individual ribs. 
7. Serve with additional sauce from the slow cooker, as needed.

Iga Sambal Ijo

Ingredients:

1 kg of beef ribs
Oil for frying
2 Liters of water

Softened seasoning:
8 red onions
10 cloves of garlic
4 grains nutmeg
1/2 teaspoon pepper
5 cm galangal
1 stalk lemongrass
3 cm ginger
1 tsp salt
2 bay leaves

Material Sambal Ijo:
8 curly green chilies, chopped
10 large green chilies, chopped
5 green tomatoes, cut into pieces
8 pieces of red onion, thinly sliced
1 Tbsp lemon juice
1 Tbsp anchovy terrain, fried
1/2 tsp salt
1 tsp sugar
50 ml cooking oil

Supplementary Material:
Sliced ​​cucumber
Fried shallots
Basil
Sliced ​​tomatoes

Method:

1. First boiled ribs in water with herbs that have been crushed until tender and the flavors mingle. Remove and drain.
2. After the ribs fried until crisp surface. Remove and drain.
3. Make Sambal Ijo: Heat oil and fry many curly green chili and large green chili for 2 minutes or until softened. Remove and drain. Puree chili with tomato, red onion, anchovies, sugar, salt and lemon juice sauce nipis. Tumis until fragrant.
4. Tata ribs on the plate and serve with green chili and complementary materials.

Dry-Rub Beef Ribs

Ingredients:

Short Rib Dry Cure Mix:
4 Tbsp sea salt
1 Tbsp celery salt
1 Tbsp crushed coriander seeds
1 Tbsp garlic powder
1 Tbsp ground ginger
1 Tbsp dried Herbs de Provence
1 Tbsp smoked paprika
1 Tbsp cracked black pepper
2 tsp chile powder
7 3/4 lbs beef short ribs on the bone

BBQ Glaze:
9 oz drained pickled onion
7 oz dates
1 pint stout beer
1 cup apple juice
3 Tbsp golden syrup (see Cook's Note)
3 Tbsp runny honey
3 Tbsp English mustard
3 Tbsp dark brown sugar
3 Tbsp black treacle (see Cook's Note)
2 Tbsp Worcester sauce
1 Tbsp hot sauce, such as Tabasco
1 Tbsp tomato paste

Method:

Day 1

1. For the short rib dry cure mix: Mix together the sea salt, celery salt, coriander, garlic powder, ginger, Herbes de Provence, paprika, black pepper and chile powder in a small bowl. Rub them into the beef. Place the beef in a large pan or container, cover and refrigerate overnight or up to 24 hours.

Day 2

1. For the BBQ glaze: Roughly chop the pickled onions and dates and place them in a bowl. Heat the stout in a small saucepan until boiling. Pour it over the onions and dates, cover with plastic wrap and let cool to room temperature.
2. In a separate large bowl, whisk together the apple juice, golden syrup, honey, mustard, brown sugar, black treacle, Worcester sauce, hot sauce and tomato paste.
3. When the date and onion mix has cooled and the dates have softened, add the mix to a blender and puree until smooth. Add it to the apple juice mixture and stir to combine.
4. Preheat the oven to 275 degrees F. Wash the dry cure mix off the beef and place in a large flameproof casserole or roasting pan with a lid (Alternatively, use foil to cover the pan). Pour over the glaze, cover, and roast until the beef is very tender, 5 to 6 hours. Make sure the glaze doesn't evaporate completely; if it is reducing down too much, add some water to the pan.
5. Let the beef cool to room temperature, then chill overnight in the refrigerator. When cold the fat will set on the top and can be easily removed.

Day 3

1. When ready to reheat, heat a grill to low. Place the covered pan on the grill and cook to warm through, 2 to 3 hours.
2. When warm, remove the lid and slowly reduce the glaze with the beef still in the pan, basting the ribs every 10 minutes. When the glaze is reduced and coats the beef, remove the ribs from the pan and serve.

TOTAL TIME: 41 hr 50 min
Prep: 15 min
Inactive Prep: 32 hr
Cook: 9 hr 35 min

Serves 6 to 8

NOTES
Golden syrup (also called pale treacle) and black treacle are sweet byproducts of the sugar refining process and are popular in British cooking. You can find them at some specialty food stores and online markets.

Recipe courtesy of Tom Kerridge

Slow-Cooker Asian Braised Beef Short Ribs

SERVES 4 TO 6

TO PREP 15 MINUTES 
TO COOK 9 to 10 HOURS ON LOW OR 6 to 7 HOURS ON HIGH
TO FINISH 10 MINUTES

Ingredients:
1/4 cup chicken broth
3/4 cup hoisin sauce
3 scallions, white parts minced, green parts sliced thin
4 teaspoons Asian chili-garlic sauce
1 tablespoon instant tapioca
5 pounds bone-in English-style short ribs, trimmed
Salt and pepper

Method:

1. Combine broth, hoisin, scallion whites, chili-garlic sauce, and tapioca in slow cooker. Season short ribs with salt and pepper and nestle into slow cooker.
2. Cover and cook until beef is tender, 9 to 10 hours on low or 6 to 7 hours on high.
3. Transfer short ribs to serving platter, tent loosely with aluminum foil, and let rest for 5 minutes. Skim excess fat from surface of sauce. Pour sauce over short ribs and sprinkle with scallion greens. Serve with egg noodles or rice.

NIGHT TIME PREP
• Scallions can be prepared; refrigerate.
• Short ribs can be trimmed and seasoned; refrigerate.

Slow Cooker Hawaiian Ribs

Ingredients:

2 lbs. boneless beef short ribs
⅓ cup reduced sodium soy sauce
2 Tbsp. brown sugar
1½ Tbsp. honey
3 Tbsp. pineapple juice
3½ tsp. minced garlic
½ tsp. Chinese 5 Spice powder

Method:

1. Spray slow cooker with cooking spray or insert a slow cooker liner.
2. Evenly distribute rib meat inside slow cooker.
3. In a small bowl, combine soy sauce, brown sugar, honey, pineapple juice, minced garlic and Chinese 5 Spice powder and stir until evenly combined. Dump over rib meat.
4. Cover and cook on low for 6-8 hours.

BBQ Ribs

Ingredients:
Rib Marinade:
6 pounds of bone in beef short ribs, cut between the ribs
½ cup (125ml) of soy sauce
2 Tbsp (30ml) of honey
2 Tbsp (30ml) white wine vinegar
1 Tbsp (15ml) sherry
2 Tbsp (30ml) brown sugar
1 Tbsp (15ml) garlic, minced
1 tspn (5ml) ginger, freshly grated
½ cup (125ml) orange juice
½ cup (125ml) vegetable oil

Glaze and Sauce:
2 cups (500ml) ketchup
1 can beer
¾ cup (175ml) cider vinegar
4 Tbsp (60ml) brown sugar
3 Tbsp (45ml) Worcestershire sauce
4 cloves of minced garlic
2 tspn (10ml) ground cumin
1 ½ tspn (7.5ml) ground anise
1 tspn (5ml) salt
1 tspn (5ml) Tabasco or another hot pepper sauce

Method:

1. Combine the marinade ingredients and pour over ribs to marinade. Refrigerate over night and up to 24 hours.
2. Remove ribs from refrigerator and let stand for 30 minutes to return ribs to room temperature.
3. Preheat the grill to high heat.
4. Transfer ribs to barbecue and sear. Grill on each side for 3 minutes.
5. Reduce heat to 110°C and move the ribs to a cooler area on the grill.
6. Continue to cook for 2 hours.
7. While the ribs are grilling, prepare the glaze. Combine glaze ingredients in a sauce pan and bring the liquid to a simmer.
8. Reduce heat to low and cook the mixture for 30 minutes to thicken.
9. In the last twenty minutes of cooking, brush the ribs with glaze every ten minutes.
10. Remove ribs from barbecue and let them sit at room temperature for 10 minutes before serving.
11. Remaining glaze sauce can be served with finished ribs.