Tag Archives: short ribs

crispy short rib carnitas with sunset slaw

I am the one that spends the most amount of time in the house thinking about food.  What I mean is coming up with the meals, shopping for the meals and making the meals. Probably why I have a food blog, well partly why I have a food blog; I just really love food.

Last weekend my husband and I were away so my daughter who was home with the dog pulled out several of her favorite cookbooks and took over for the week.  She came up with a game plan and also shopped for the weeks worth of dinners with one night ordering take out.  If you think about it and are fortunate to eat 3 meals a day. breakfast, lunch and dinner for a year that is 1,095 meals to plan for.  That is a lot of thinking, planning, buying and making. I know it really isn’t that high of a number. No one is making something unique every day, every meal. We all have a meal or two or twelve that we eat several times a month. I mean who opens a box of cereal with the intent of having one bowl only.

I was very nice to not have to think, plan or purchase dinner last week. Two of the meals I will be sharing with you over the next week or so. One was she has made before and we all love. The last one while it was good I believe it will be a one and done. Though we do tend to learn and discuss how we would make it different next time.

crispy short rib carnitas and slaw

dclarkabal

Ingredients
  

Carnitas

  • 3 pounds bone in short ribs
  • 2 teaspoons kosher salt
  • 1 teaspoon chili powder
  • 1 orange juiced
  • 2 limes 1 1/2 juiced save the other half for slaw
  • 5 garlic cloves unpeeled

Slaw

  • 3 cups red cabbage finely shredded
  • 1 carrot peeled, coarsely grated
  • 2 scallions
  • 1/4 cup cilantro roughly chopped
  • kosher salt
  • 1 dollop mayonnaise
  • dash hot sauce (optional)

Instructions
 

Short Ribs

  • preheat the oven to 275'F. Combine the salt and chili powder in a small dish. Spread this mixture all over the short ribs. Arrange the ribs in a dutch oven or similar as long as the dish is taller than the ribs. Pour the orange juice and lime in the bottom of the dish, scatter the garlic around the ribs. Cover the dish with the cover or tightly with tinfoil. Bake slowly for 2-2 1/2 hours. The meat should be tender, the fat rendered. The meat should be starting to separate from the bones.
  • Remove the cover and increase the heat to 425'F. Basting the ribs with the pan juices once or twice for 15-20 minutes. You want the edges crispy and browned.

Slaw - make while waiting for the ribs to finish

  • Toss the cabbage, carrot, salt and lime juice together in a bowl. Set aside for 5 or so minutes, the slaw will be easier to work with. Stir in the scallions, then the mayo and hot sauce if you are using it, adjust the seasoning and then add the cilantro.

finishing up the ribs

  • Discard the bones, pick off any large chunks of fat, then lightly shred the meat into a dish. pouring the extra pan juices over it.
  • You can squeeze the garlic out into a small dish and smear on the tortilla or save for later

Assembling

  • heat the corn tortillas for 20-30 seconds on each side. Pile a small amount of shredded short rib meat on top. either add slaw to the top or on the side. If desired top with chopped white onion, cilantro, squeeze of lime. you do you!

Slow Cooker Short Ribs

Did you watch the game last week? You know the one I am talking about; Patriots against Chiefs wow that was stressful. I don’t usually yell to to much during the game but I was quite loud (according to my daughter who was upstairs) and on the edge of my seat those last 8 minutes of the 4th quarter. I knew when we had the ball and 2 minutes on the clock that Brady could make it down the field. I wasn’t as confident when Mahomes had 34 seconds to do the same. That kid just might be the next Brady!

IMG_3914.JPG

My garlic, onion and broth – only carrots I had on hand but they worked

OK I know you don’t read this for my sports commentary so what will you be making for the Superbowl party next week? Guess I can’t stop myself 🙂 I’m thinking meatball grinders and a dip or two.I might have to do wings just because! I always make so much food and we never finish it all. We really don’t even have a party it’s just the fam. But it’s still a party. GO PATS!

IMG_3915.JPG

tomato paste in a tube – best invention!!!

Back to food – I was at Sam’s club a couple of weeks ago and stumbled across a package of short ribs that were sliced pretty thin, I have only ever seem them in more of a cube chunk then sliced long and thin. I grabbed them because I wanted something for the slow cooker and figured I would give them a try. They were SO good. I apologize for not taking a picture of my plate before I ate. I thought about it for a second but it didn’t happen. So I will tell you I served it with mashed potatoes and sauted broccoli – crazy good compliments from the table.

IMG_3916.JPG

don’t over crowd so they can brown

Below is the recipe I used however I didn’t use these measurements and she didn’t have garlic but I rarely make anything like this without it. Who am I kidding I never leave it out. I literally used what I had on hand and it worked out quite nicely. I was able to use up some things from the fridge and made a very easy, quite tasty meal.
IMG_3920.JPGIngredients
8 beef short ribs
2 tablespoon vegetable oil
Thyme
1 large carrot
1 onion – chopped
1 rib celery – chopped
1 apple – chopped
1-2 cloves garlic – chopped
⅓ cup red wine
¼ cup orange juice
2 tablespoons tomato paste
¾ cup chicken broth
Salt and pepper

Directions
Browning the short ribs is an important part of the process, you are building up the flavor so don’t skip this part.

Season the ribs all over with kosher salt and black pepper. Heat your pan with oil and add the ribs, without overcrowding. Let them get nice and browned on all sides. Add them to the crock when browned.
IMG_3919.JPGAfter you have browned them all, if there is too much oil in your pan drain some of it off, but leave all the browned bits, again that is all flavor and you’ll want it. Add the onions, celery, carrot and garlic saute for about 3 minutes. Add the apple and tomato paste cook for another minute or so. Then add all the liquids making sure to scrape up any and all of the browned bits in the bottom of the pan.
IMG_3921.JPGPour this over the ribs and put the temp on low and leave it for the day. 8-9 hours or 10 if you can’t get it any sooner.
IMG_3925.JPGOnce done, I took out all the meat and didn’t use the leftover liquid but you could totally strain it and use some of it to make a gravy.

 

Recipe adapted from foodtasticmom.com

Braised Beef Short Ribs

I’m guessing it is the cold weather or maybe it’s the extra days off over the holidays but there is nothing like having something cooking on the stove, in the oven or even in a crockpot all day long that just brings a smile to my face.ham hock and lentil soup 030

I think I would be lost without my Dutch oven; I fry, brown, stew and braise in it. I feel very strongly that every kitchen needs to have one or if you are really lucky maybe two of them. There is just so much you can create with it and it can stand up the long hours in the oven.

ham hock and lentil soup 043

I think the first time I tried braised short ribs was in a local restaurant and that was it, I had to make them and I have several times since, they do take some time on the stove top but the rewards are well worth it and it makes the house smell just amazing. They end up super tender; no knife need, and surround them with flavors you love, you just can’t go wrong.

I do love braising short ribs to use up the leftover red wine, I know right how does that happen; on occasion we do have leftover red wine and this is a great way to use it up. While you don’t HAVE to braise in red or white wine you will need some liquid an acid and lots of flavor. You can use beef or chicken stock, you can use tomato sauce or vinegar or even lemon for acid and flavors can come from herbs, spices or even fruit, plums would work for instance. Just be creative as you want with things you have at home.

Braised Short Ribs

6-8 whole beef short ribs
kosher salt and freshly cracked black pepper
1/4 cup flour
diced pancetta
2 tbs olive oil
1 large onion diced
3 whole carrots peeled and finely diced
2 shallots, peeled and minced
2 cups red wine (your choice of acid here)
2 cups beef broth (your choice of flavor here)
2 sprigs thyme
2 springs rosemary
2-3 cloves minced garlic

Salt, pepper and flour ribs set aside

In a large dutch oven, cook pancetta over medium heat until crispy and all the fat is rendered. Remove pancetta leaving the grease in the pan and set aside.

ham hock and lentil soup 036

 

Add olive oil to the pan with the grease, and raise heat to high. Brown ribs on all sides; about 1 minute per side. Remove ribs and set aside. Turn heat to medium.

Add onions, carrots, garlic and shallots to pan and cook for about 2 minutes. Pour liquid, in my case my leftover red wine and scrape up all the yummy bits from the bottom of the pan. Bring to a boil and cook for a couple of minutes.

ham hock and lentil soup 037

 

Add broth, 1 teaspoon kosher salt, and some fresh cracked black pepper. One thing to remember that flavors will intensify while it cooks down, so be careful not to over salt. Add ribs to the liquid; they should be almost completely submerged. Add whole thyme and rosemary sprigs to the liquid.

ham hock and lentil soup 039

 

Put the lid on and place in the oven. Cook at 350’ for about 2 hours. Then reduce heat to 325’ and cook for additional 30-45 minutes. Ribs for be fork tender and falling off the bone. Remove pan from the oven and allow to sit at least 20 minutes, with the lid on before serving. Make sure to skim off the fat from the top of the liquid. You can also refrigerate so the fat becomes a solid and is a lot easier to remove.

ham hock and lentil soup 041

Serve over mashed potatoes or polenta or even noodles. Spoon the liquid gold gravy over the top

Braised Short Ribs

I’m going to start with you have GOT to try these!!! If you do have any leftover they taste amazing re-heated. Now that we have that out of the way, they do take a planes trains and automobile kind of route to get where they need to go but the end result will be worth it and I hope it doesn’t deter you from attempting this recipe.

braised short ribs 047

The weather has been super cold here in the North East; my guys have been working outside on a couple of roofs and there is nothing like a hot shower and a warm comforting meal to warm your bones. The last couple of weeks I have put my slow cooker to work, plus my new cookbook is very inspiring plus I do like prepping two meals at one time and then taking a night off to relax.

For this particular recipe the microwave helped in making the dish a little less fatty, short ribs are notoriously greasy and we all want to have the most flavors but not all the extra grease in our dishes. I still had to let the sauce separate before I turned the juice into gravy. You do have a couple of options to keep the juice as such or make a roux and turn it into nice thick gravy which is the route I chose.

braised short ribs 022

Firstly separate the bones from the ribs, slice as close to the bone as possible. Take the bones and put them in a microwave safe dish, microwave for about 10 minutes, they should be nicely browned and a lot of fat left in the dish.  Transfer the bones to the slow cooker.

braised short ribs 030

Now to brown the ribs in a hot skillet by drying them, then salt and pepper and adding them to the skillet with a little oil. Brown about 7 minutes a side and add to the slow cooker. In the same skillet add onions, carrot, celery, tomato paste, and thyme to the fat in the skillet. Cook over medium heat until the onions are soft and lightly browned, about 8-10 minutes. Stir in the flour and cook for another minute. Slowly whisk in the wine and vinegar, scraping up any browned bits and smoothing out any lumps. Bring to a simmer and cook until reduced to 1 cup, about 6 minutes then add to the slow cooker. Stir in the broth and bay leaves into the slow cooker. Cover and cook on low 9 to 11 hours or on high for 5 to 7.

braised short ribs 023 braised short ribs 025 braised short ribs 035

braised short ribs 028 braised short ribs 031 braised short ribs 032 braised short ribs 038 braised short ribs 040 braised short ribs 042

Transfer ribs to a platter and tent loosely with foil. Either let the braising liquid settle and skim off the fat or use a fat separator; whichever you prefer. Strain the liquid discarding the solids and season with salt and pepper to taste. Stir in the parsley or sprinkle over the top just before serving. Spoon about a cup over the ribs and serve with the remaining sauce.

braised short ribs 043 braised short ribs 045

Serve over your favorite mashed potatoes.

5 lbs. bone-in short ribs – meat and bones separated

Salt and Pepper

2 Tbs olive oil

2 onions chopped medium

1 carrot peeled and chopped medium

1 celery rib chopped medium

2 Tbs tomato paste

1 tsp dried thyme

3 Tbs flour

2 cups dry red wine

2 Tbs balsamic vinegar

2 cups chicken broth

2 bay leaves

2 Tbs minced fresh parsley