how do you make short rib tender?

Question

I would like to make some short rib and rice for the weekend. would like to see different type of recipes to keep it exciting

Answer 1

Just throw them in a crock pot over low heat with bbq sauce for a long slow cook.

Answer 2

As the previous answerer stated, the crockpot is best. If you don't want barbeque flavor; add onion soup and cut up onions; or try cavendars greek seasoning. It is excellent in/on everything from meat and chicken, pork and fish and vegetables. A small carton in the spice isle (its a yellow carton) is less than a 1.50 to try.

Answer 3

The signature dish at Bouchée is similar to boeuf bourguignon except it uses short ribs, which create a more elegant presentation for individual servings. The addition of vinegar offsets their robust meatiness. Any remaining sauce would be great served over egg noodles.
For short ribs
4 (8-oz) pieces bone-in beef short ribs
1 tablespoon vegetable oil
3/4 teaspoon fine sea salt
1/2 teaspoon black pepper
4 medium carrots, finely chopped
1 medium onion, finely chopped
2 garlic cloves, finely chopped
1 (14-oz) can whole San Marzano tomatoes in juice, puréed
in a blender with juice
1 1/2 cups dry red wine
4 cups brown veal stock or 1/2 cup Demi-Glace Gold concentrate (concentrate requires a dilution ratio of 1:8; 1/2 cup concentrate to 4 cups water)
2 sprigs fresh thyme
1 Turkish or 1/2 California bay leaf
1 tablespoon Banyuls vinegar or red-wine vinegar
1 tablespoon balsamic vinegar

For vegetables
20 pearl onions (5 oz)
1 1/2 tablespoons unsalted butter
1 tablespoon Banyuls vinegar or red-wine vinegar
2 cups chicken stock or reduced-sodium chicken broth (16
fl oz)
4 medium carrots, cut diagonally into 1 1/2-inch pieces
3 thick bacon slices (preferably applewood-smoked; 1/4 lb total), cut crosswise into 1/4-inch pieces
8 medium fresh white mushrooms, trimmed and quartered lengthwise

Braise short ribs:
Put oven rack in lower third of oven and preheat oven to 250°F.

Pat beef dry. Heat oil in a wide (12 inches in diameter) 3- to 5-quart heavy pot over moderately high heat until hot but not smoking, then brown beef on all sides, turning with tongs, about 8 minutes. Transfer to a plate and sprinkle with 1/4 teaspoon sea salt and 1/4 teaspoon pepper.

Add chopped carrots, onion, and garlic to oil in pot and cook over moderate heat, uncovered, stirring occasionally, until softened, about 5 minutes. Stir in 1 cup puréed tomatoes (reserve remainder for another use) and bring to a boil over moderately high heat. Add wine and boil, stirring occasionally, until sauce is thickened, about 8 minutes.

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.

Answer 4

They will are good for health, however if you are asking which is better for diet in such a case all vegetables would do well

Answer 5

Spicy Braised Short Ribs With Peach Gravy and Green Rice
From


2006 Cook-Off Finalist. Prep: 20 min., Cook: 5 hrs.

1 (3-oz.) package JELL-O Brand Peach Flavor Gelatin
3 tablespoons MCCORMICK Gourmet Collection Chipotle Chile Pepper
1 tablespoon DOMINO Light or Dark Brown Sugar
2 teaspoons kosher salt
4 pounds BEEF Short Ribs, trimmed
3 tablespoons ENOVA Oil
1 red onion, sliced
3 1/4 cups beef broth, divided
3 tablespoons lime juice
2 tablespoons cornstarch
1/4 cup cold water
1/4 cup peach marmalade
1 cup uncooked MAHATMA Basmati Rice
1 (6-oz.) bag fresh baby spinach, coarsely chopped
Garnish: assorted fresh herbs

1. Combine first 4 ingredients in a small bowl. Rub mixture evenly over ribs.
2. Brown ribs, in batches, in hot oil in a large nonstick skillet over medium-high heat 5 minutes or until browned. Place ribs in a 6-qt. slow cooker; sprinkle with any remaining brown sugar mixture, and top with onion slices.

3. Stir together 1 1/2 cups beef broth and 3 Tbsp. lime juice, and pour over ribs in slow cooker.

4. Cook, covered, on HIGH 4 to 5 hours or on LOW 8 to 10 hours. Remove ribs from slow cooker, and place on a heated plate. Cover with aluminum foil.

5. Skim fat from broth mixture in slow cooker. Pour mixture through a fine wire-mesh strainer into a small saucepan. Bring to a boil over medium-high heat.

6. Stir together cornstarch and cold water. Stir into boiling broth mixture; reduce heat, and simmer, stirring constantly, until mixture is thickened (about 2 minutes). Add peach marmalade, and stir until marmalade melts and is blended. Keep warm.

7. Bring remaining 1 3/4 cups beef broth to a boil in a medium saucepan over high heat. Stir in rice. Cover, reduce heat to low, and simmer 20 minutes or until broth is absorbed and rice is tender. Remove from heat, and stir in baby spinach.

8. Spoon rice mixture onto a serving platter. Arrange ribs around rice mixture, and pour peach gravy evenly over top of ribs. Garnish, if desired.



Yield: Makes 4 servings


3 pounds ribs
House Seasoning, recipe follows
3 tablespoons all-purpose flour
Oil
Water
Beef Broth
2 cloves garlic, chopped
Salt and pepper
1 large onion, sliced
White Rice


Preheat oven to 350 degrees F.
Season ribs using House Seasoning. Lightly dust with flour. In a Dutch oven, place a small amount of oil and brown ribs on each side. Add half water and half beef broth to cover ribs. Bring to a boil. Remove ribs from the Dutch oven and place in a casserole dish. To ribs, add the garlic, salt, pepper, onions, and broth, to taste. Cook ribs in oven for 2 hours. Serve over buttered white rice.


House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.