Short Ribs

Try out this great recipe for Chipotle BBQ Short Ribs for your next tailgate.

Instructions

Braised Short Ribs

Ingredients

·      1 pound short ribs, bone in

·      4 tablespoons olive oil

·      2 garlic cloves

·      2 carrots, peeled, roughly chopped

·      2 celery, roughly chopped

·      2 quart beef broth

·      1 onion, quartered

·      1 tablespoons barbeque sauce

·      1 sprig rosemary

·      1 sprig oregano

·      1 tablespoon honey

·      1 tomato, chopped

·      Salt and pepper to taste

Method

-      Season the short ribs with salt and pepper and sear in a hot Dutch oven with olive oil until brown on all sides

-      Add the vegetables, beef broth and herbs and braise the meat for 2 ½ hours or until the meat is fork tender

-      When the beef is cooked through add the honey, chopped tomatoes and adjust the seasonings

-      Serve with white rice

Short Ribs - Dog version

Ingredients

·      1 pound Short ribs, bone in

·      3 Garlic cloves

·      2 celery, roughly chopped

·      2 carrot, peeled and roughly chopped

·      2 quart beef broth

·      1 sprig rosemary

·      1 sprig oregano

Method

-      Braise the short ribs in the beef broth and vegetables for at least 2 ½ hours or until the meat is fork tender

-      Serve with steamed white rice

Ingredients
  • 1 pound short ribs, bone in
  • 4 tablespoons olive oil
  • 2 garlic cloves
  • 2 carrots, peeled, roughly chopped
  • 2 celery, roughly chopped
  • 2 quart beef broth
  • 1 onion, quartered
  • 1 tablespoons barbeque sauce
  • 1 sprig rosemary
  • 1 sprig oregano
  • 1 tablespoon honey
  • 1 tomato, chopped
  • salt and pepper to taste
Instructions

Method

-      Coat short ribs in olive oil

-      Toss short ribs in chipotle pepper, Worcestershire sauce, onions, garlic and salt and pepper to taste

-      Heat grapeseed oil in cast iron pot

-      Add short ribs to pot, and cook until brown and meat around the bone recedes; remove

-      In the same pot, add diced tomatillos and chuckwagon beans, and stir

-      Add a dash of Crystal Hot Sauce

-      Serve beans and short ribs together

 

Ingredients
  • Short ribs
  • 2 cups chuckwagon beans
  • 1 cup diced tomatillos
  • ½ cup chipotle peppers
  • 1/3 cup Worcestershire sauce
  • ¼ cup olive oil
  • 1 jalapeno pepper, sliced
  • ½ onion, sliced
  • 3 tablespoons grapeseed oil
  • 1 tablespoon minced garlic
  • Dash Crystal Hot Sauce
  • Salt and pepper to taste
Instructions

Method

-Place the canola oil in a medium cast iron skillet under high heat

-Season the ribs and add to the cast iron skillet

-Sear the short ribs until they are brown and crispy all over along with the herbs

-Place the vegetables including the onions, celery, carrots, garlic, peppercorns,

 tomato paste, bay leaf, Roma tomatoes, parsley, beef broth, parsley and molasses

 into a Dutch oven

-When the short ribs are completely browned off, add them into the vegetable

 mixture, cover with a lid and let braise under medium heat for 4-6 hours, or until

 the meat is fork tender

-Garnish with the pomegranate seeds and the lemon zest 

Ingredients
  • 2 lb. bone in short ribs
  • 4 tbsp. Canola oil
  • 4 sprigs of thyme
  • 2 sprigs of rosemary
  • 1 onion, chopped
  • 2 celery stalks, chopped
  • 2 carrots, chopped
  • 2 tbsp. Garlic, minced
  • 1 tsp. whole peppercorn
  • 1 tbsp. Tomato paste
  • 3 bay leaves
  • 2 Roma tomatoes, chopped
  • ½ bunch parsley
  • 4 cups beef broth
  • salt and pepper to taste
  • 2 tbsp. Molasses
  • 2 tbsp. seeded pomegranate for garnish
  • 1 lemon zest for garnish
The Back Story

Method

-Place the canola oil in a medium cast iron skillet under high heat

-Season the ribs and add to the cast iron skillet

-Sear the short ribs until they are brown and crispy all over along with the herbs

-Place the vegetables including the onions, celery, carrots, garlic, peppercorns,

 tomato paste, bay leaf, Roma tomatoes, parsley, beef broth, parsley and molasses

 into a Dutch oven

-When the short ribs are completely browned off, add them into the vegetable

 mixture, cover with a lid and let braise under medium heat for 4-6 hours, or until

 the meat is fork tender

-Garnish with the pomegranate seeds and the lemon zest 

Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

Instructions

Method

-Season short ribs with salt and pepper

-Drizzle short ribs with extra virgin olive oil

-Grill short ribs in a hot cast iron skillet for 5-7 minutes on each side

-Mix together pineapple and cilantro and scoop onto of short ribs

-Serve with barbecue sauce

Ingredients
  • 1 pound Korean cut short ribs
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 4 tablespoon extra virgin olive oil
  • 1 cup chopped pineapple
  • 2 tablespoons chopped cilantro
  • 1/2 cup barbecue sauce
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