When using Beef short ribs, what is a good recipe of yours to make them juicy and delicious?

Question

I have short ribs to cook tonight and I am tired of cooking them the same way all the time. I always season them with Lawrys seasonsalt, garlic granules and black pepper. I want to ry something different where I can introduce something different to my kids where they will want more and not say "not beef again mom!". So please give me some good recipes with out giving me links or refer me to web sites. Give me something that you use with out having to go to a recipe book. Because the best way you cook them at home is always the one you basically use. Also what would you serve with it as a side dish? In about four hours I will make a choice and give the person I see fit the ten points. Remember no links, just your recipes from you. :) Thanks

I saw a responce with a side dish called "Arugula..". What is arugula? Never heard of it.

Hi again, whew my day got busy and I did not get a chance to come back on here to choose the answer like I said that I thought I would. Well, all seven of you had wonderful recipes and I will try most of them at a later date. I made the short ribs today and they were awesome! I never tried them that way. I have never boiled them before. I boiled them and seasoned them... and well I will tell you the rest after I pick the person. Thank you for your answers. I would love to choose you all! They all sound soooo good! Even now even after my tummy is full.

Answer 1

I cook them in the crockpot 2 different ways. sometimes I salt and pepper them and throw a jar of bbq sauce over them with a little water and sliced onion. Or I salt and pepper them mix together a package of dry gravy mix to a jar of ready made gravy add diced or stewed tomatoes(any style) I use seasoned tomatoes and add some onion if you like.Both ways turn out very moist and delicious Cook about 8hrs on high or 5hrs on low. I usually serve with a veggie and some noodles.

FYI: arugula is a salad green popular with Italians. It has a peppery and somewhat bitter taste. I do not care for it.

Answer 2

Oh gosh, I don't have a recipe but this is what I do:

clean them well with vinegar (yes vinegar) let them sit if you can

season with whatever you like (I use meat tenderizer, garlic, lemon, season salt, and pepper)

I brown them in a frying pan - just browned, not cooked, only takes a few minutes in a *little* butter or veg oil - not alot b/c they will be greasy if you use too much, like a pinch only!

Cover w/ foil, put in the oven at a low temp for about 2 hours

Go back and put some bbq sauce or honey or brown sugar sauce on them - cover again for about less than an hour and then take the cover off for about 15-30 min.

Sorry no *exact* recipe. I think the trick is the vinegar and the slow cooking

- sorry forgot the side dish - nothing fancy mashed potatoes & veggies

Answer 3

My wife makes pork ribs that fall off the bone. Place 2 disposable aluminum pie pans upside down in a larger pan. Lay the ribs on top of the pie pans so they do not touch the bottom of the larger pan. Pour a half inch of water in the larger pan which will keep these ribs juicier than you've ever had in your life. We use a dry rub spice (Great American Land and Cattle Co.). Bake about 275 for 4 to 6 hours. To make a glaze you can turn on the broiler for the last 15 mintues and baste a honey-barbeque sauce.

Answer 4

Boil them in water seasoned with your favorite spices and a little beer or wine, let them boil for 20 minutes, then cook them on the usual grill to get the smoke flavor. (I use wood Chips and a gas grill)

Grill time varies, but after boiling, should be about half of the normal time. Use a meat thermometer to make sure they are done in the middle.

Coat with sauce for just the last 5 minutes.

Works with pork ribs to!

Good Luck!

Answer 5

Boil them and then do a beer batter sauce.. Don't worry about the alcohol.. it burns out when you put them on the grill or in the oven to bake... yummm sounds good.. I think I will have some tonight.. :)

Answer 6

We boil them and their nice and juicy and throw them on the grill with lots of Sweet Baby Rays! Sorry I couldn't be more original.

Answer 7

Short Ribs Parisienne

INGREDIENTS:
2 tablespoons vegetable oil
2 teaspoons salt
4 pounds beef, short ribs, cut into 3" pcs
1/2 teaspoon pepper, black
3 cups onion, sliced
1/4 cup dry red wine, beef broth, or water
1 cup thinly sliced mushrooms, sauteed in butter
1 cup sour cream
salt, to taste
2 tablespoons parsley, fresh, minced
PREPARATION:
Set a large skillet over medium-high heat. Sprinkle short ribs with salt then add to hot skillet. Brown short ribs well on all sides. Season the meat with pepper; turn into a bowl. Add the oil to the skillet and saute the onion for about 3 minutes; transfer to the slow-cooker. Swirl the water, broth, or red wine in the still hot skillet and scrape up the browned bits. Add to the slow cooker with the beef ribs. Cover and cook on LOW for 8 to 10 hours, or until short ribs are very tender.
Remove short ribs to a serving platter and keep warm. Sauté mushrooms in a large skillet until tender; add the cooking liquid to the skillet. Simmer, scraping up the pan juices, until the sauce is reduced and thickened. Remove skillet from the heat. Stir in the sour cream; return to the heat just long enough to heat through. Taste and adjust seasonings. Do not boil. Pour sauce over the meat and sprinkle with parsley.
Serves 6.


Scalloped Tomatoes With Parmesan

3 tablespoons bacon fat
2 cups French bread (cut into 1/2 inch cubes)
16 plum tomatoes (cut into 1/2 inch cubes)
2 garlic cloves, minced
2 tablespoons sugar
salt and pepper, to taste
1/2 cup basil leaves, shredded
1 cup parmesan cheese, grated
2 tablespoons olive oil

Preheat oven to 350F/180°C.
Heat bacon fat in large heavy skillet over medium heat. Add bread cubes and stir to coat evenly. Saute until lightly browned all over, about 5-7 minutes.
Add the tomatoes, garlic and sugar to the pan. Cook, stirring frequently, about 5 minutes. Season with salt and pepper, tben stir in the basil and remove from heat.
Transfer tomato mixture to a shallow 1 1/2 quart casserole dish. Sprinkle with the parmesan and drizzle with the olive oil.
Bake 35-40 minutes, until bubbly and lightly browned.
Serve and enjoy!



ARUGULA SALAD

1 Garlic clove; peeled
1/4 ts Salt
2 tb Balsamic vinegar
1 ts Dijon mustard
1/3 c Olive oil
2 c Mixed lettuce leaves
1 c Arugula; stems removed
1/2 lb Mushrooms; sliced
1 Sweet red pepper

In a wooden salad bowl, rub garlic and salt into the
bowl to season it. Combine vinegar, mustard and olive
oil; stir. Tear lettuce into bite sized pieces, along
with arugula. Add mushrooms and slices of red pepper.
Toss well and serve.