{"id":38057,"date":"2014-10-29T15:32:34","date_gmt":"2014-10-29T20:32:34","guid":{"rendered":"http:\/\/www.ou.org\/life\/?p=38057"},"modified":"2017-04-18T23:57:04","modified_gmt":"2017-04-19T04:57:04","slug":"slice-life-dont-sell-ribs-short","status":"publish","type":"post","link":"https:\/\/www.ou.org\/life\/food\/recipes\/slice-life-dont-sell-ribs-short\/","title":{"rendered":"Slice of Life: Don\u2019t Sell These Ribs Short"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-55042 alignright\" src=\"https:\/\/www.ou.org\/life\/files\/Short-Ribs-e1485086188652-300x201.jpg\" alt=\"Short Ribs\" width=\"300\" height=\"201\" srcset=\"https:\/\/www.ou.org\/life\/files\/Short-Ribs-e1485086188652-300x201.jpg 300w, https:\/\/www.ou.org\/life\/files\/Short-Ribs-e1485086188652-768x515.jpg 768w, https:\/\/www.ou.org\/life\/files\/Short-Ribs-e1485086188652.jpg 974w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/p>\n<p>Like many, my family has cut down on red meat consumption. However, every now and then the need for beef overcomes my self-discipline I give in to my craving and head right for the ribs. No, I\u2019m not talking about putting them in a cholent, but beef ribs as a standalone main course. Typically I prepare them in a crock pot and serve them for a cold fall Shabbat lunch.<\/p>\n<p>There are two kinds of beef ribs available in just about every grocery or butcher shop\u2014back ribs and short ribs. An easy trick to remember which is which\u2014the back ribs are big and the meat is between the rib and the short ribs are well, short and the meat is on top. Most people prefer back ribs for the barbecue and the short ribs for the oven or crock pot.<\/p>\n<p>Short ribs are my go-to cut for a longer, slower, make-ahead-in-the-morning-and-serve-in-the-evening-meal. I prefer the bone-in short rib, it seems to have a deeper flavor but the boneless cut is just fine. When you\u2019re looking for good ribs there should be a nice layer of fat running through the muscle. I don\u2019t always use a recipe when I\u2019m making my short ribs. I braise them in a little oil (salt and pepper them first, then sear\/brown the outside of the ribs in a pan over a high heat). I like them kinda charred a bit on the edges. Pull the ribs out of the pan, deglaze the pan and then I pour the sauce or mixture of ingredients over the ribs cover and cook for 4 to 8 hours (on medium in a crock pot or 325\u00b0F in the oven) depending on how many ribs, how much sauce and voila, falling off the ribs meat that is DELICIOUS.<\/p>\n<p>I typically use about 1\/2 to a pound of ribs per person (the men in my life like lots of ribs). I&#8217;ve used wine, broth, beer and lots of other \u201cstuff\u201d depending on my mood (and what\u2019s in my pantry). Fresh herbs and vegetables just add to fun. You should always cover the ribs when cooking. You can, of course use rubs for seasoning and serve them with rice or potatoes or even noodles. I have a friend who swears that there is nothing like a crispy slice of polenta with short ribs but I say it doesn&#8217;t matter what you serve them with, they truly are wonderful just by themselves. Oh, and they\u2019re even more amazing when reheated a day or so later.<\/p>\n<h3><strong><span style=\"text-decoration: underline;\">Classic Short Ribs<\/span><br \/>\n<\/strong><\/h3>\n<p>4 servings<\/p>\n<h4><span style=\"text-decoration: underline;\">Ingredients<\/span>:<\/h4>\n<ul>\n<li><em>1 Tablespoon olive oil<\/em><\/li>\n<li><em>Kosher salt and freshly ground black pepper<\/em><\/li>\n<li><em>4 lbs short ribs<\/em><\/li>\n<li><em>1 onion, chopped<\/em><\/li>\n<li><em>1 Tablespoon minced garlic<\/em><\/li>\n<li><em>\u00bd cup red wine<\/em><\/li>\n<li><em>2 cups beef broth<\/em><\/li>\n<li><em>2 Tablespoons soy sauce<\/em><\/li>\n<li><em>1 Tablespoon balsamic vinegar<\/em><\/li>\n<li><em>2 Tablespoons brown sugar<\/em><\/li>\n<li><em>2 bay leaves<\/em><\/li>\n<\/ul>\n<h4><span style=\"text-decoration: underline;\">Instructions<\/span>:<\/h4>\n<ol>\n<li>Preheat oven to 325\u00b0F.<\/li>\n<li>Heat the oil, over a cooktop, in a large roasting pan or Dutch oven.<\/li>\n<li>Season the ribs salt and pepper then sear the outsides of the ribs in the hot oil for 4 to 5 minutes. Add the onions and garlic. Reduce the heat to medium and cook, stirring occasionally, until all sides of the rib are seared and the vegetables are soft but not mushy.<\/li>\n<li>Add the wine and bring the mixture to a boil. Simmer for 2 minutes then add the broth, soy sauce, vinegar, brown sugar and bay leaves. Bring the mixture back to a boil, cover cook, in the oven (or if using a crock pot pour everything into the crock pot) 3 hours (mix once or twice if you like).<\/li>\n<li>To serve, get rid of the bay leaf and season with salt and pepper to taste.<\/li>\n<\/ol>\n<p><em>This is great with mashed or baked potatoes<\/em><\/p>\n<p><em>My files, source unknown.<\/em><\/p>\n<hr \/>\n<h3><span style=\"text-decoration: underline;\"><strong>Smoky Short Ribs<\/strong><\/span><\/h3>\n<p>5 to 6 servings<\/p>\n<h4><span style=\"text-decoration: underline;\">Ingredients<\/span>:<\/h4>\n<ul>\n<li><em>5 lbs. beef short ribs<\/em><\/li>\n<li><em>kosher salt<\/em><\/li>\n<li><em>Black pepper<\/em><\/li>\n<li><em>2 cups ketchup<\/em><\/li>\n<li><em>2 Tablespoons liquid smoke<\/em><\/li>\n<li><em>1\u00bc cup brown sugar<\/em><\/li>\n<li><em>\u00bd cup minced onion<\/em><\/li>\n<li><em>2 teaspoons minced garlic<\/em><\/li>\n<li><em>\u00be cup hickory brown sugar barbecue sauce<\/em><\/li>\n<\/ul>\n<h4><span style=\"text-decoration: underline;\">Instructions<\/span>:<\/h4>\n<ol>\n<li>Preheat the oven to 300\u00b0F.<\/li>\n<li>In a saucepan combine the ketchup, liquid smoke, brown sugar, minced onion, garlic, barbecue sauce. Whisk to combine and then simmer for 10 minutes. Season with salt and pepper.<\/li>\n<li>Place the ribs in a roasting pan, pour 2\/3 of the sauce over the top of the ribs (flip them once or twice to make sure both sides get covered), cover the pan with a lid or foil and bake the sauce over the top.<\/li>\n<li>Bake for 3 hours (check at 2\u00bd hours) or until the ribs are tender and the meat is falling off the bone.<\/li>\n<\/ol>\n<p><em>Serve with the remaining sauce.<\/em><\/p>\n<p><em>Submitted by Andi Schwartz, modified from <a href=\"http:\/\/epicuriean.com\">epicuriean.com<\/a><\/em><\/p>\n<hr \/>\n<h3><span style=\"text-decoration: underline;\"><strong>Sesame Short Ribs with Peppers<\/strong><\/span><\/h3>\n<p>5 to 6 servings<\/p>\n<h4><span style=\"text-decoration: underline;\">Ingredients<\/span>:<\/h4>\n<ul>\n<li><em>\u00bd cup soy sauce<\/em><\/li>\n<li><em>1\/3 cup brown sugar<\/em><\/li>\n<li><em>\u00bc cup rice vinegar<\/em><\/li>\n<li><em>2 teaspoons minced garlic<\/em><\/li>\n<li><em>1 teaspoon dried ginger<\/em><\/li>\n<li><em>2 red bell pepper, chopped<\/em><\/li>\n<li><em>5 lbs. short ribs<\/em><\/li>\n<li><em>1 Tablespoons cornstarch<\/em><\/li>\n<li><em>2 Tablespoons sesame oil<\/em><\/li>\n<li><em>1 red onion, chopped to bite sized pieces<\/em><\/li>\n<li><em>Toasted sesame<\/em><\/li>\n<\/ul>\n<h4><span style=\"text-decoration: underline;\">Instructions<\/span>:<\/h4>\n<ol>\n<li>Preheat the oven to broil.<\/li>\n<li>Place the ribs on a broiler pan and drizzle the sesame oil over the top of the ribs. Broil for 3 minutes on each side.<\/li>\n<li>In a large crock pot combine the soy sauce, sugar, vinegar, garlic and ginger. Mix to combine. Add the ribs and mix to coat.<\/li>\n<li>Cook for 5 to 8 hours depending on if you\u2019re cooking on medium or high. The meat should be falling off the bone.<\/li>\n<\/ol>\n<p><em>I serve these ribs with the toasted sesame seeds over fried rice.<\/em><\/p>\n<p><em>My files, modified from <a href=\"http:\/\/smittenkitchen.com\">smittenkitchen.com<\/a><\/em><\/p>\n<hr \/>\n<h3><span style=\"text-decoration: underline;\"><strong>Short Ribs in Beer<\/strong><\/span><\/h3>\n<p>6 to 8 servings<\/p>\n<h4><span style=\"text-decoration: underline;\">Ingredients<\/span>:<\/h4>\n<ul>\n<li><em>6 lbs. beef short ribs<\/em><\/li>\n<li><em>Salt and pepper, to taste<\/em><\/li>\n<li><em>3 tablespoons oil<\/em><\/li>\n<li><em>2 onions, diced<\/em><\/li>\n<li><em>3 carrots, diced<\/em><\/li>\n<li><em>4 celery stalks, diced<\/em><\/li>\n<li><em>2 tablespoons minced garlic<\/em><\/li>\n<li><em>2 cups dark beer<\/em><\/li>\n<li><em>2 tablespoons ketchup<\/em><\/li>\n<\/ul>\n<h4><span style=\"text-decoration: underline;\">Instructions<\/span>:<\/h4>\n<ol>\n<li>Preheat oven to a broil. Season the ribs with salt and pepper.<\/li>\n<li>Place the onions on the bottom of a roasting pan, place the ribs on top. Drizzle the oil over the top of the ribs. Broil the ribs for 3 minutes on each side.<\/li>\n<li>Place the ribs, minced garlic and onions into a crock pot or Dutch oven if you\u2019re cooking this in the oven (cover the Dutch oven with a lid or foil).<\/li>\n<li>Spoon the ketchup over the ribs then layer the carrots and celery over the top of the ribs. Pour the beer over the top of the ribs.<\/li>\n<li>Cover and cook for 4 hours at 325\u00b0F in the oven or 6 hours on high in the crock pot.<\/li>\n<li>To serve, remove the ribs to a serving plate. Using a food processor or immersion blend process the sauce until smooth. Season with salt and pepper.<\/li>\n<\/ol>\n<p><em>My files, source unknown.<\/em><\/p>\n<hr \/>\n<p><em>\u00a9 Eileen Goltz short ribs 14<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Like many, my family has cut down on red meat consumption. However, every now and then the need for beef overcomes my self-discipline I give in to my craving and head right for the ribs. No, I\u2019m not talking about putting them in a cholent, but beef ribs as a standalone main course. Typically I<\/p>\n","protected":false},"author":53,"featured_media":55042,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[7,8],"tags":[],"class_list":["post-38057","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food","category-recipes"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Slice of Life: Don\u2019t Sell These Ribs Short: Short Ribs Recipes - OU Life<\/title>\n<meta name=\"description\" content=\"Try these recipes for short ribs including classic short ribs, smokey short ribs, sesame short ribs with peppers, and short ribs in beer.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.ou.org\/life\/food\/recipes\/slice-life-dont-sell-ribs-short\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Slice of Life: Don\u2019t Sell These Ribs Short: Short Ribs Recipes - 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