Best Deviled Short Ribs Recipes

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DEVILED SHORT RIBS



Deviled Short Ribs image

Short ribs start out tough but end up tender after a long, moist roast in the oven.

Provided by Food Network Kitchen

Categories     main-dish

Time 3h15m

Yield 4 servings

Number Of Ingredients 19

8 pieces English-style beef short ribs, about 6 pounds (see Cook's Note)
Kosher salt and freshly ground black pepper
2 medium carrots, peeled and sliced
2 ribs celery, sliced
1 large onion, quartered
6 cloves garlic, smashed
1 bay leaf
1 sprig fresh rosemary
2 1/2 cups chicken broth, homemade or low-sodium canned
1/3 cup red wine vinegar
1/3 cup dry English-style mustard
1/3 cup honey
1 tablespoon water
1 teaspoon kosher salt
5 ounces sourdough bread, crusts trimmed, and torn into large chunks
2 cloves garlic, minced
3 tablespoons minced fresh flat-leaf parsley
2 tablespoons extra-virgin olive oil
Freshly ground black pepper

Steps:

  • For the ribs: Preheat the oven to 350 degrees F.
  • Lay the short ribs meaty side up in a large roasting pan and season with salt and pepper. Scatter the carrots, celery, onion, garlic, bay leaf, and rosemary around the ribs. Add the chicken broth and vinegar. Set the pan directly over 2 burners and bring to a simmer over high heat. Lay a sheet of parchment paper over the ribs and transfer to the oven. Cook until the meat is fork-tender, about 2 hours. Remove from the oven and cool in the liquid, about 30 minutes. (The dish can be prepared up to this point 1 day ahead, covered, and refrigerated.)
  • For the coating: Whisk the mustard with the honey, water, and 1/2 teaspoon of the salt. Pulse the bread to make coarse breadcrumbs in a food processor. Add the garlic, parsley, olive oil, remaining 1/2 teaspoon salt, and the pepper, to taste, and pulse briefly to combine. Transfer mixture to a shallow bowl.
  • Preheat the oven to 450 degrees F.
  • Remove the ribs from the braising liquid (reserve liquid for other uses) and pat dry. Brush the meaty side of each rib with some of the mustard mixture, then press it into the breadcrumb mixture to coat. Arrange the ribs on a baking sheet and roast until the breadcrumbs are brown and crisp, 20 to 25 minutes. Serve the ribs hot or at room temperature.

CROCK POT DEVILED SHORT RIBS



Crock Pot Deviled Short Ribs image

Make and share this Crock Pot Deviled Short Ribs recipe from Food.com.

Provided by Julie Leo

Categories     Meat

Time 7h10m

Yield 6 serving(s)

Number Of Ingredients 15

3 1/2-4 lbs short rib of beef
1/4 cup flour
1 1/2 teaspoons salt
1/4 teaspoon pepper
2 tablespoons vegetable oil
2 medium onions, sliced
1/2 cup dry red wine
1/2 cup chili sauce
3 tablespoons brown sugar
3 tablespoons vinegar
1 tablespoon Worcestershire sauce
1/2 teaspoon dry mustard
1/2 teaspoon chili powder
2 tablespoons flour
1 -2 tablespoon water

Steps:

  • Combine 2 tablespoons flour, the salt, and pepper in a bowl or food storage bag.
  • Dredge or toss ribs with the flour mixture.
  • Heat oil in large skillet over medium high heat; add ribs and brown on all sides.
  • Pour off excess fat.
  • In crock pot, combine ribs, onions, wine, chili sauce, brown sugar, vinegar, Worcestershire sauce, mustard, and chili powder.
  • Cover and cook on LOW for 7 to 9 hours.
  • Turn to HIGH.
  • Dissolve 1 tablespoons flour in 1 or 2 tablespoons water.
  • Stir into crock pot.
  • Cook on HIGH for about 10 to 15 minutes longer, or until slightly thickened.
  • Serve with noodles or rice.

DEVILED BEEF SHORT RIBS



Deviled Beef Short Ribs image

Provided by Food Network

Categories     main-dish

Time P1DT2h30m

Yield 6 to 8 servings

Number Of Ingredients 23

6 pounds short ribs (have butcher cut them into serving sized pieces)
For marinade
2 tablespoons olive oil
2 cups red wine
4 cloves chopped garlic
2 tablespoons dry mustard
1 teaspoon ground coriander
1/2 teaspoon dried thyme
1 teaspoon freshly grated ginger
2 bay leaves
6 tablespoons molasses
1/4 cup red wine vinegar
1/3 cup vegetable oil
3/4 cup flour
1 cup finely diced onion
1/2 cup each finely diced celery, carrots and turnips
1 tablespoon chili powder
1/4 cup tomato paste
2 cups beef broth
1/2 cup prepared chili sauce
1/4 cup Dijon mustard
2 tablespoons white horseradish
1/2 cup dry white bread crumbs

Steps:

  • Place short ribs in noncorrodible vessel. Combine ingredients for marinade and pour over ribs; marinate, covered, for 24 hours in the refrigerator, turning them once. Remove from marinade; pat dry and reserve marinade for later.
  • Heat oil in an 8 quart casserole, wide enough to accommodate the ribs in a single layer. While the oil is heating up, dredge short ribs in flour and shake off excess. Sear them for 5 minutes a side or until they are golden brown all over. Remove them to a plate. In the remaining oil saute the onions, celery, carrots, and turnips for 10 minutes, stirring frequently with a wooden spoon. Add the chili powder, tomato paste, broth and reserved marinade and boil, over medium heat for 5 minutes or until slightly reduced. Season to taste with salt and pepper. Return the short ribs to the casserole and cover. Braise over low heat for 1 hour and 45 minutes or until fork tender. Remove the short ribs from the sauce and place them on a large baking pan. Strain the sauce, through a sieve into a medium saucepan. Skim off the fat, season to taste with salt and pepper and keep warm, over low heat. Reheat ribs in sauce.
  • Second time around: Preheat the broiler. Combine all the coating ingredients and spread them
  • over the short ribs. Broil short ribs, 4 inches away from heat source, for 3 to 4 minutes or until lightly browned. Serve immediately with sauce.

DEVILED SHORT RIBS WITH PUMPKIN, CHICKPEAS AND KALE



Deviled Short Ribs With Pumpkin, Chickpeas And Kale image

Provided by Elaine Louie

Categories     dinner, main course

Time 3h45m

Yield 6 servings

Number Of Ingredients 18

6 short ribs, about 1 pound each
2 tablespoons kosher salt
2 tablespoons cracked black peppercorns
1/4 cup vegetable or light olive oil
3 cups chopped onions
6 cloves garlic, finely chopped
2 tablespoons brown sugar
12 ounces porter or stout
4 cups beef, veal, chicken, vegetable stock or water
3 cups diced fresh pumpkin or winter squash (butternut or acorn)
2 cups canned chickpeas, drained
3 tablespoons Dijon mustard
1 teaspoon dry mustard
2 tablespoons white wine
2 cups fresh bread crumbs
1/4 cup chopped fresh parsley
2 cups chopped fresh kale, or Swiss chard
Freshly grated horseradish root, optional

Steps:

  • Preheat oven to 325 degrees. Rinse short ribs, and dry thoroughly with paper towels. Season with salt and pepper. In a large ovenproof casserole over high heat, heat oil and add ribs. Sear until well browned and crusty on all sides.
  • Remove ribs from pan, and reduce heat to medium. Add onions, and saute until just beginning to brown, about 10 minutes. Add garlic, brown sugar, porter and stock. Return ribs to pan, coverpan and bake in oven until meat is very tender, about 3 hours. Remove pan from oven. Transfer ribs to a platter, and keep warm.
  • Add pumpkin to casserole, and place pan over medium-high heat. Cook until the liquid has reduced and thickened and the pumpkin is just tender, about 5 to 7 minutes. Reduce heat to low, and add chickpeas.
  • Preheat oven to 475 degrees, or a broiler with a rack 3 inches from heat. In a small mixing bowl, combine the Dijon mustard, dry mustard and white wine. Brush mixture on all sides of the short ribs. In a bowl, combine bread crumbs and parsley. Pat onto short ribs. Place ribs on a baking sheet, and place in oven or under broiler. Cook until hot and crispy, being careful to avoid burning, about 5 minutes. While ribs are browning, add kale to pumpkin and chickpea mixture. Simmer until heated.
  • To serve, spoon pumpkin ragout into large flat soup plates. Place a serving of short ribs on top of each plate. Sprinkle with freshly grated horseradish, if desired, and serve immediately.

DEVILED GRILLED SHORT RIBS



Deviled Grilled Short Ribs image

Make and share this Deviled Grilled Short Ribs recipe from Food.com.

Provided by riffraff

Categories     Meat

Time 50m

Yield 4 serving(s)

Number Of Ingredients 5

1/4 cup spicy brown mustard
3 tablespoons horseradish
3 tablespoons Worcestershire sauce
2 -3 lbs short rib of beef, cut into serving size pieces
unseasoned meat tenderizer

Steps:

  • Prepare grill.
  • Combine mustard, horseradish and Worcestershire in a bowl.
  • Sprinkle beef with meat tenderizer.
  • Place meat on grill over medium heat.
  • Cook 30 to 40 minutes, turning often or until desired doneness is reached.
  • Brush with mustard mixture during the last 10 minutes of cooking.

Nutrition Facts : Calories 904.2, Fat 82.7, SaturatedFat 35.8, Cholesterol 172.4, Sodium 446.4, Carbohydrate 5, Fiber 0.9, Sugar 2.6, Protein 33.4

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