short ribs Archives - The Midnight Baker

Instant Pot Creamy Mushroom Flanken

Judith Hannemann — Sat, 02 Oct 2021 23:00:18 +0000

Flanken done in the Instant Pot requires less cooking time.

Flanken-Style Short Ribs

Despite its unusual name, all flanken is merely a cut of short ribs.

They are pretty easy to find in New York City because it’s the preferred cut. Many of eastern European descent; especially Jewish people prefer them..

They have a lot of flavor because of all the exposed bone. Instead of one large bone like the more standard cut, flanken have at least 4 small bones with the marrow exposed. That produces the most excellent flavor.

While short ribs of any cut require a long and preferably slow cooking time, the Instant Pot comes to the rescue producing great results in about half the time.

No Instant Pot?

I can urge you to buy one and am pretty sure you won’t be sorry. However, if this appliance isn’t in your future, no problem.

Your slow cooker can do a bang-up job although it will take at least 8 hours and possibly 10 to get them to that “fall-off-the-bone” consistency that most folks love. Just dump everything in (I would leave out the 2 cups of water) except the thickening and you’re set to go. I always brown any meat before slow cooking since I think the flavor is better. However, it’s not necessary.

Another option is your oven. Just make sure you have a nice heavy–preferably cast iron–dutch oven and cook at 300 F/150 C for around 3 hours. As with the slow cooker, do any thickening at the end of cooking.

Don’t Do Mushrooms?

Then just leave them out and substitute another cream soup. Cream of celery would be good here, but it’s your choice.

If you make your own cream of soups, you could try my cream of onion soup in this since it will enhance the oniony flavor of the recipe quite nicely I believe.

The Recipe

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Instant Pot Creamy Mushroom Flanken-Style Ribs

Comforting and full of flavor

Prep Time20

Cook Time45

Course: Main, Main Course

Cuisine: American

Keyword: beef ribs in the instant pot, flanken short ribs, slow cooker flanken short ribs

Servings: 4

Calories: 599kcal

Author: Judith Hannemann

Ingredients

3 lb flanken-style short ribs
2 tbs oil
1/4 cup onions chopped
1/2 cup dry red wine
2 cups water
10.5 oz cream of mushroom soup (1 can)
1 pkg dry onion soup mix
8 oz mushrooms cut in quarters

Thickening:

3 tbs flour
1/4 cup water

US Customary - Metric

Instructions

Set Instant Pot to "saute" at high heat. Add the oil then brown the ribs on all sides--you may have to do this in batches. Since these ribs are long, I generally cut them in half so they're easy to handle. Remove to a plate and drain any accumulated fat, leaving about a teaspoon in the pot.
Fry the onion and mushrooms on the saute setting at medium heat until onions are soft and mushrooms begin to sear. Then deglaze the pot with the wine, scraping up any browned bits. Add the water and onion soup mix; stir well.
Add the ribs back to the pot and cook at high pressure for 40 minutes. Release the pressure as soon as the time is up.
Remove the ribs, set the pot to saute at medium heat and whisk in the mushroom soup. If you desire a thicker sauce, mix the flour with the 1/4 cup water and stir into sauce. Let the sauce cook for 5 minutes then place the ribs back in the pot to heat through.

Notes

Any short rib cut may be substituted.

Nutrition

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Braised Short Ribs Ragout

Judith Hannemann — Sun, 14 Mar 2021 00:00:15 +0000

Long low and slow cooking is what gives this braised short ribs ragout it’s wonderful flavor.

Short Ribs: Often Overlooked

Short ribs taste terrific but they’re often bypassed when in the meat counter. Since they’re pricy too that’s another reason they end up as a last-day-of-sale item. More often than not, that’s how I buy them. My store give a dollars-off coupon on the package and I take advantage of that.

I don’t think folks who are younger than 55 realize that short ribs are cut off the end of a prime rib roast. In fact, I’m old enough to remember when a rib roast was sold with the ribs attached. They were chined through and folded back, but they were there. Far from being an orphaned cut, these ribs are actually quite high end–as their current price reflects.

Eureka!

Since I love these ribs, I make them often. I also look for new ways to do them and I’ve cooked these every which way.

Years ago, my late husband ordered these in a restaurant we’d frequent. I chose something else because to be honest, I’m not that big on anything beef with a tomato base–and that’s how it was described in the menu. We tasted each other’s food (who doesn’t LOL), and I was so sorry that I didn’t order those short ribs because they were awesome. For years I searched for similar recipe and came up tilt.

Just by accident I found a recipe from the Neelys that sounded pretty much like that restaurant dish. I adapted that recipe because there was stuff in theirs that definitely wasn’t in what I tried but the basics were there.

Slow Braising Is Best

These braised short ribs require slow oven braising to bring out the taste. Whereas I’m a pretty quick and easy gal when it comes to making dinner, these are worth the wait.

Can they be done in the Instant Pot or a slow cooker? The answer is “yes,” however they will not taste as good. Either of those methods do not combine evaporation which concentrates the flavor of the liquid, and in fact create more liquid. That liquid can be reduced after cooking, but it just will not taste the same.

These do need the oven to come out right–I mean with the fullest flavor. These are definitely not a summer dinner as they cook for approximately 3 hours.

The Recipe

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Braised Short Rib Ragout

Slow roasting gives outstanding flavor to these short ribs

Prep Time30

Cook Time3

Course: Dinner, Main, Main Course

Cuisine: American

Keyword: beef ribs with tomato, braised short ribs, oven braising short ribs, restaurant copycat recipe short ribs

Servings: 4

Calories: 1043kcal

Author: Judith Hannemann

Ingredients

6 lbs short ribs
2 tbs olive oil divided
2 ribs celery chopped
1 large carrot chopped
1 large onion chopped
2 cloves garlic finely minced
1 tbs tomato paste
1 tbs brown sugar
1 bay leaf
3 sprigs thyme
14 oz diced tomatoes fire roasted preferred do not drain (1 can)
1 cup dry red wine I used Madeira
2 cups low-sodium chicken stock

US Customary - Metric

Instructions

Preheat oven to 350F/180C.
Heat a large dutch oven over medium-high heat. Add 1 tbs of the oil and let it heat. Pat the short ribs dry with paper towels.
Brown the short ribs on all sides. This should be done in shifts--don't overcrowd the pan.
Remove to a plate. Add the remaining tablespoon of oil and repeat browning and remove remaining ribs to the plate.
Add the celery, carrot, onion and garlic. Cook for 1-2 minutes, stirring frequently.
Next add the tomato paste and stir into the veggies in the pot. Cook for about 1 minute.
Add the brown sugar, bay leaf, thyme, entire can of tomatoes, wine and chicken stock. Stir to combine.
Add the short ribs back to the pan. Cover tightly and bake for approximately 3 hours (or until meat is very tender).

Nutrition

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Slow Roasted Beef Short Ribs

Judith Hannemann — Sun, 31 Dec 2017 00:00:04 +0000

Slow roasting is the key to the great flavor in these beef short ribs. So simple but so delicious.

Slow Roasted Beef Short Ribs: Choose Your Method

No matter how you make these beef short ribs, they will taste delicious. However, the texture is best when they are done low and slow on the gas BBQ grill.

But you just don’t want these ribs to be a summer thing–especially if you’re in the northeast like me. So fortunately they can also be made quite well in the oven! If you have a convection oven, that’s even better and they may take less time. I recently got a dual-fuel range in my business location and have been having fun cooking with convection! So if you do have this feature, use either “convection bake” or “convection roast” and set the temperature to 250℉ and enjoy! They will be lovely and crusty on the outside and perfectly moist inside.

However, if you have a conventional oven, roast them at 300 ℉ and they’ll come out great.

As For Slow Cooking

You can use your slow cooker to roast the ribs. It’s not my preferred method because unlike usual slow cooker recipes, this one you have to tend because you must remove any accumulated liquid for the ribs to roast nicely. That’s a real departure from conventional “set it and forget it” crock pot cooking.

If you’re careful to remove the liquid, the slow cooker does act like a regular oven and will roast and not steam. Of course you don’t have to do this and if you don’t mind the ribs not being crispy on the outside, then by all means don’t bother. If you have a Ninja cooker, you can place the ribs on the included rack and set to slow cook. This, of course, does not eliminate the steam that’s produced by the liquid, but it does keep the ribs from sitting in the liquid. A small rack in a conventional slow cooker will achieve the same result.

Nice Sides

I love these ribs with coleslaw! It’s equally as good served with my Kicked Up Coleslaw as it is with my more fancy-schmantzy Dijon Coleslaw.

The Recipe

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Slow Roasted Beef Short Ribs

No matter how you make these beef short ribs, they will taste delicious. However, the texture is best when they are done low and slow on the gas BBQ grill.

Prep Time5

Cook Time3

Total Time3 5

Course: Main, Main Course

Cuisine: American

Keyword: beef recipe, beef short ribs, roasted short ribs

Servings: 4

Calories: 791kcal

Author: Judith Hannemann

Ingredients

5 lbs (8-10) beef short ribs weight includes the bones

Dry Rub:

1/3 cup brown sugar
1 tsp garlic powder
1 tsp onion powder
1/4 tsp marjoram
1/2 tsp kosher salt
1/4 tsp savory
1/4 tsp thyme
1 pinch cayenne pepper

Instructions

Wipe excess moisture off short ribs with a paper towel.
Combine all the rub ingredients in a small bowl; then rub each rib generously with the mixture. At this point you may place the ribs in a sealed plastic bag and refrigerate overnight. This will produce the best flavor but it is not necessary.
To make on a gas grill: Light one side of the grill and when the temperature inside the grill reaches 300 ℉ place the ribs on the UNLIT side of the grill, close the lid and slow roast for about 3 hours, being careful to maintain the temperature.
In the oven: Preheat oven to 300 ℉. Place ribs on a rack in a roasting pan. Roast for about 3 hours.
You may cook them longer if you like your ribs with “fall off the bone” meat. This will probably take an additional hour.

Notes

May be made in the slow cooker too. Allow 8-10 hours on low and remove any accumulated liquid throughout the cooking time.

Nutrition

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Slow Cooker Fruited Short Ribs

Judith Hannemann — Sat, 23 May 2015 23:00:00 +0000

Slow Cooker Fruited Short Ribs

Fall-off-the-bone tender short ribs infused with orange and cherry flavors right in your slow cooker!

Since I’m always getting short ribs reduced because they don’t seem to sell well at my local store, I’m always trying to invent new ways to make them. Especially in the crock pot.

The last bunch I got with the reduction were big meaty ones with more meat to fat–a real coup!

I wanted to try something with fruit. At first I thought orange with maple syrup, but remembered I had some dried cherries in the cupboard that I’d almost forgotten about.

Fruity flavors enhance the richness of the ribs

Cherry imparts a wonderful deep and full-bodied flavor to beef–at least in my opinion. The introduction of crisp citrus seemed to work here too, hence the orange (I had one hanging around and some juice concentrate).

I’m pretty sure it’d be just as good with dried cranberries just in case you don’t have or can’t find the dried cherries.

Since these are a fatty cut, what I do is pour off all the liquid that accumulates in the crockpot and put it either in the fridge (if I’m not serving same day) or the freezer (when I am serving same day) so the fat congeals and can easily be scraped off. This is much less frustrating that trying to skim it with a spoon.

Browned and ready to cook

I thickened the de-fatted gravy with a little cornstarch and water slurry. It’s not absolutely necessary to do, but I like a little “cling” to my gravies.

These are terrific served over plain rice–the meat and gravy is so flavorful!

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Slow Cooker Fruited Short Ribs

Fall-off-the-bone tender short ribs infused with orange and cherry flavors right in your slow cooker!

Prep Time20

Cook Time8

Course: beef, Comfort Foods, Everyday Meals, Slow Cooker

Cuisine: American

Keyword: beef short ribs, slow cooker beef

Servings: 4 -8

Calories: 2789kcal

Author: Judith Hannemann

Ingredients

4 lbs approx meaty beef short ribs (about 8)
1/2 cup dried cherries
1 cup orange juice
1 tbsp grated orange zest
1 tsp salt
1/2 tsp pepper
2 tbsp cornstarch
1/4 cup water
1 tbsp olive oil

Instructions

Brown short ribs on all sides in olive oil in large skillet over high heat. Place browned ribs in slow cooker.
Drain off fat from skillet and deglaze the pan with the orange juice. Pour over ribs in slow cooker.
Add the cherries and orange zest to the slow cooker.
Cover and cook on LOW 6-8 hours, HIGH 4-6 hours. Times are approximate since each slow cooker cooks differently.
Remove ribs from slow cooker to serving plate.
Pour juice from slow cooker into a small saucepan; skim off the fat. NOTE--I usually put this in a small bowl and place it in the freezer for about an hour so the fat congeals and can be removed easily. I keep the ribs warm while I do this by placing them back in the slow cooker and setting to warm.
Mix the cornstarch and water. Heat the pan juices until they bubble and stir in cornstarch mixture. Cook 1 minute. Pour over ribs on serving platter.

Nutrition

Slow Cooker Fruited Short Ribs

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Slow Cooker Cream & Ale Short Ribs

Judith Hannemann — Sun, 18 Jan 2015 00:00:00 +0000

Slow Cooker Cream & Ale Short Ribs

These tender juicy beef short ribs and savory creamy ale sauce cooks easily in your slow cooker.

This is a perfect mid-winter dinner!

I love cooking with beers and ales especially with beef. The flavor compliments it so nicely and there’s something so “English Pub” about it.

Since I always seem to be able to get short ribs reduced on the final day of sale at a local grocery store, I have quite a lot of them in my freezer.

Soul and body-warming meal

It’s been horribly cold the past couple of days (can you say nighttime temps below zero and daytime temps in the single digits?) here in upstate New York and I wanted to make a dinner that not only warmed my soul but my body as well!

I had a few bottles of ale kicking around from a promotional post I did for the holidays and what better way to put one of those bottles to use! If you don’t have ale, plain old beer–and it doesn’t have to be a snob beer–it can be the cheapest one you can find, will do in place of the ale. I merely used what I had.

I used my newest slow cooker, the casserole crock, to make these. I noticed that I had to cook them longer than I usually cook short ribs in a conventional slow cooker. It probably has to do with the fact that this is a much shallower cooking area than a conventional 5-6 quart model, so if you use the casserole crock, plan on at least 10 hours on low if you want it to fall off the bone. If not, then 8 hours will probably do you nicely.

I added a can of whole white potatoes to mine in the last hour of cooking. With ultra-long cooking times, I prefer to use canned so they don’t overcook and get mushy. But adding veggies or potatoes isn’t necessary here. These would be nice served with mashed potatoes or even nice thick steak fries.

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Slow Cooker Cream & Ale Short Ribs

These tender juicy beef short ribs and savory creamy ale sauce cooks easily in your slow cooker

Prep Time15

Cook Time8

Total Time8 15

Course: beef, Comfort Foods, Slow Cooker

Cuisine: American

Keyword: beef short ribs

Servings: 4

Calories: 755kcal

Author: Judith Hannemann

Ingredients

4-6 lbs meaty beef short ribs
1 pkg au jus gravy mix
2 tbsp brown sugar
1/4 cup flour
1/2 tsp thyme
1/2 cup water
12 oz bottle of ale or beer
1 small onion sliced
1 clove garlic minced
1 tbsp oil for browning
1/4 cup heavy cream

Instructions

Mix au jus gravy mix, flour, thyme and brown sugar in a small bowl, making sure to get any lumps out of the brown sugar. Place into a 4-6 quart slow cooker. FYI–I used a 3.5 quart casserole crock to make this. Add the ale and stir well to combine.
Heat a heavy skillet over medium-high heat. Add the oil and brown short ribs on all sides. Remove to a plate.
In the same pan, saute the sliced onion and garlic, stirring constantly, for about 3-5 minutes–don’t let it burn.
Deglaze the pan with the 1/2 cup water; mix the onions and water into the au jus mixture in the slow cooker.
Place the short ribs in the slow cooker, cover and cook on HI 4-6 hours or LOW 8-10 hours (times are approximate). If using the casserole crock, please read the above post–it will probably take longer in one of those.
Remove the ribs to a serving plate. Stir in the heavy cream, combining well. Pour gravy over short ribs.
Serves about 4 people (I had 8 short ribs and allowed 2 meaty ribs per person).

Nutrition

Slow Cooker Cream & Ale Short Ribs

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Slow Cooker Braised Short Ribs

Judith Hannemann — Wed, 26 Mar 2014 00:00:00 +0000

Slow Cooker Braised Short Ribs

Let your slow cooker do the work infusing these juicy braised beef short ribs with a tangy, yet sweet flavor.

It seems no one who shops in the grocery store that’s in my town ever buy short ribs. On the last day of sale, there’s always drastic reductions on them, so I’m always right up there stocking up!

For years, I have been trying to duplicate a short rib dish my late husband once ordered in a restaurant. I was reluctant to order the same thing because I am not a huge fan of anything cooked in a tomato-type base. However, when I tasted what he got, I was sorry I didn’t order it.

Slow cooking infuses flavor

I’d seen recipes for years that looked something like what the restaurant made, but all of these involved at least 4 hours running the oven. I’m cheap. Bottled gas costs an arm and a leg. Needless to say I put making these on the back burner.

That restaurant dish came to mind when I was picking through the reduced short ribs. Since I dusted off my crock pots, I figured it may be possible to try to duplicate that recipe again–with some alterations for the effects of slow cooking (namely a watery sauce).

The very first thing I do with any slow-cooked meat is brown it well and deglaze the pan. This results in a much better flavor in the final result. I suggest you don’t skip this step. For that matter, if you can keep an eye on it, then this probably could be cooked entirely on the stove top in a dutch oven. Either way, it will taste fine. I just find the slow cooker infuses flavor better.

Juicy ribs with a tangy, yet sweet sauce

Since these ribs are pretty fatty, what I do here is make them the day before, much like my Classic Pot Roast, and let the fat congeal then just easily lift it off the juice and throw it away. I always chill the gravy/juice in a separate container to the meat–makes fat removal easier with a flat surface!

I prefer a more concentrated flavor, so after removing the fat, I generally reduce the pan juices. This makes these ribs taste so much better. It’s not a necessary step, and you don’t have to do it, but the pan juices will be more watery and not have the more intense flavor.

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Slow Cooker Braised Short Ribs

Let your slow cooker do the work infusing these juicy braised beef short ribs with a tangy, yet sweet flavor.

Prep Time20

Cook Time8

Total Time8 20

Course: beef, Comfort Foods, Everyday Meals, Slow Cooker

Cuisine: American

Keyword: braised short ribs, slow cooker beef

Servings: 4

Calories: 664kcal

Author: Judith Hannemann

Ingredients

4 lbs about 8 ribs beef short ribs
1 medium onion chopped
3 cloves garlic minced
1/2 cup sliced fresh mushrooms
2 beef stock cubes -or- 1 tub Knorr concentrated beef stock
1/2 cup water
1 14.5 oz diced tomatoes, undrained
1 lb peeled baby carrots
1 small bay leaf
1/2 tsp thyme or 3 sprigs fresh
1 tbs olive oil
salt
pepper

Instructions

Heat olive oil in a large, heavy saute pan or skillet over medium-high heat. Season ribs with salt & pepper to taste.
Brown short ribs on all sides. Place browned short ribs in a 6-7 quart slow cooker.
In the same pan you browned the ribs in, add the onion, garlic and mushrooms and saute over medium-low heat until onion is slightly tender (about 3-5 minutes). Deglaze the pan with the 1/2 cup water. Add the stock cubes (or tub of concentrated stock), the entire can of diced tomatoes (including liquid), the bay leaf, carrots and the thyme. Mix well.
Pour over ribs in slow cooker. Cover and cook on HI 4-6 hours, LOW 8-10 hours. Cooking times are a guide only as slow cookers do cook at different rates. Check at minimum times for each setting for doneness.
Remove ribs to serving platter, cover with foil and keep warm in a low oven (approx 200 degrees F).
Remove as much fat from the pan juices as possible (for what I do, see narrative above).
Transfer pan juices to a large skillet and reduce sauce to 1/2 over medium-high heat. This will take about 5 minutes. This step may be eliminated if you want a less-intense flavor to the sauce.
Pour sauce over ribs on serving platter. Serve with rice or over mashed potatoes.

Nutrition

Slow Cooker Braised Short Ribs

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Slow Cooker Maple Glazed Short Ribs

Judith Hannemann — Thu, 26 Dec 2013 00:00:00 +0000

Slow Cooker Maple Glazed Short Ribs

Delicately flavored short ribs with a maple glaze. Easy with your slow cooker!

These maple-glazed short ribs have such a wonderful flavor, thanks to the rub.

Yummy beef ribs with a hint of maple

I found this Taste of Inspirations rub in my local Hannaford supermarket. Since I had a grand-opening coupon for $2 off any Hannaford-branded product, and Taste of Inspirations is one of their brands, I figured I’d give this a try because the flavors sounded interesting.

Bottle recommended it for pork…and it’s great on that but I’ve used it for chicken and now this beef. Excellent flavor. I liked it so much I sent a bottle down to Sylvia. She used it on fish and said it tasted absolutely delicious!

I’ve been wanting to use my crock pot more so I wanted to try doing something with this rub and a maple-y glaze. This is a recipe I adapted from a very similar crock pot beef rib one I’d been using for years. That recipe uses a rub, but more of a Creole spiced one, and you roast them same way as this, only you remove the ribs after they’re done, drain the slow cooker of any grease and wipe it dry. Then you place the ribs back in, add a cup of your favorite BBQ sauce, set to HI and cook for another 30 minutes. Try that one too!

We also have a little fun giveaway for a bottle of this rub. Enter in the Rafflecopter application at the bottom of the post.

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Slow Cooker Maple Glazed Short Ribs

Delicately flavored short ribs with a maple glaze. Easy to make slow cooker ribs!

Prep Time5

Cook Time5

Total Time5 5

Course: Dinner

Cuisine: American

Keyword: beef short ribs, slow cooker beef, slow cooker ribs

Servings: 4

Calories: 1018kcal

Author: Judith Hannemann

Ingredients

8 beef short ribs
3 tbsp Taste of Inspirations Maple and Sage Rub*
1/2 cup maple syrup

Alternate rub if you cannot get Taste of Inspirations:

1/2 cup brown sugar
1 tsp ground sage
1 tsp ground thyme
1 tsp salt
1/2 tsp pepper
1/2 tsp ground ginger
1/2 tsp garlic powder
1/2 tsp maple extract
1 pinch nutmeg

Instructions

If making alternate rub, mix all ingredients in a small bowl.
Rub each beef rib well with the rub. Place (preferably) in a single layer in a 5-7 quart slow cooker.
Set cooker to HI and cook for about 4-5 hrs. Glaze ribs with maple syrup and pop under a preheated broiler (optional) for about 3 minutes to crisp.
Serves 4

Nutrition

Juicy and delicious

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