Raw beef short ribs
Try these decadent and flavorful short ribs that are inspired by writer Caroline Fitzgibbons’ favorite childhood dish.
- 1 ½ cup olive oil
- ¼ cup Dijon mustard
- 1 large onion, chopped
- 3 cloves garlic, minced
- Juice of 1 lemon
- 1 teaspoon Tabasco (or more as needed)
- 1 teaspoon Worcestershire sauce
- 1/3 cup white wine
- 3 pounds short ribs
- 1 cup corn flake crumbs
At least the day before (I would probably marinate for 48 hours next time), mix the marinade ingredients (everything except for the short ribs and corn flake crumbs) together in a bowl and pour over the ribs. Cover and refrigerate for 24-48 hours, turning several times to make sure the meat marinates evenly.
Preheat the oven to 375 degrees. Place the ribs on a baking sheet, reserving marinade, for 1-1 ½ hours.
Remove ribs from the oven and let cool until you are able to handle, about 15 minutes. While the ribs cool, place the corn clake crumbs on a plate. When the ribs are cool enough to handle, baste ribs with the leftover marinade and roll immediately in the corn flake crumbs.
Place ribs on a clean baking sheet and drizzle the drippings from the first baking over top of ribs. Return the ribs to the oven for an additional 20-30 minutes, or until the crust browns.
"This is sweet simplicity at it's best. There are no overpowering flavors in this, just good comfort food. One of my favorite types of recipes! The only change I made , was using a red pepper instead of green , personal preference of the household. Baked in the time stated and came out perfect. The photo I took is next day , cold out of the fridge. There is NO WAY I could get a good 'hot' shot! LOL Great simple recipe , thanks so much for sharing! Made for fall PAC '08"
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Short Rib Poutine with a Fried Egg
PREHEAT oven to 300° F. Place 3 Tbsp. butter and flour in a small bowl and MIX together until fully combined. POUR oil into a large Dutch oven and place over medium-high heat.
Generously SEASON short ribs with salt and pepper and SEAR on each side. REMOVE short ribs from pot and set aside.
ADD onions, carrots, garlic and celery and SAUTÉ for about 5 minutes. SEASON with salt and pepper.
DEGLAZE pot with red wine, making sure to scrape any browned bits that may have stuck to the bottom. BOIL until liquid has been reduced by half. ADD short ribs back to the pot and cover with broth.
BRING to a boil, COVER and place into the oven for 2 1/2 to 3 hours or until ribs are fork tender.
REMOVE short ribs from braising liquid and set aside. SKIM excess fat from top of braising liquid. Using an immersion blender, BLEND braising liquid until smooth. WHISK in butter-flour mixture and COOK over medium heat until the sauce thickens.
FRY eggs in a nonstick skillet until the yolk is just set, SEASONING with salt and pepper.
To ASSEMBLE poutine, start by placing a mound of fries in a bowl. TOP with half a cup of cheese curds, shredded short ribs and gravy. Gently place a fried egg on top and SERVE.
Indian Short Ribs
Beef short ribs are marinated with salt, ginger and garlic paste, mustard oil, spices, green chilli and simply cooked on a nice hot BBQ.
This cut of meat was introduced to us by a good friend Pamela Vasandani so many years ago. I remember eating it for the first time, fascinated how thinly the meat was cut across the bones, where the bones looked like almond slivers. Almost immediately, I have been cooking this cut with a simple wet marinade and either cooking it on my BBQ or shallow frying it.
The Koreans made this cut popular with the ever famous Kalbi or Galbi. Short Ribs typically are a thick cut cut vertically across the bone, not horizontally like in this recipe. This is also called Flanken Ribs.
What I love about this is that you can hold the piece of meat by the bone and chew on the delicious BBQ’d seared meat.
I’ve also prepared this cut in a different way you can check out my Asian Sticky Beef Short Ribs here.
How to make Slow Cooker Short Ribs in Red Wine Sauce:
Season short ribs with salt and pepper on all sides.
Heat skillet over high heat and add butter and oil. Once the skillet is very hot, carefully add short ribs. Sear ribs on all sides for about 30 seconds until you have a nice crust. Transfer seared ribs to your slow cooker.
In the same skillet you cooked the short ribs, add remaining ingredients (except for the cornstarch) and bring to a simmer. Simmer for about 10-15 minutes.
Carefully pour red wine sauce over the short ribs.
Cook in your slow cooker on the low setting for 8 hours or on high setting for 4 hours.
When done, transfer short ribs to a plate. To thicken the sauce, pour 1 cup of the sauce into a bowl and whisk in a tablespoon of cornstarch. Pour sauce back into the slow cooker and stir to combine.
Kid-Friendly, Devil Short Ribs Recipe - Recipes
Makes 6 Servings
Hands-On Time: 20 Minutes
Total Preparation Time: 3 Hours 15 Minutes to 3 Hours 45 Minutes
5 pounds meaty beef short ribs with the bones
Kosher salt and freshly ground black pepper
3 c Homemade Chicken Stock (see recipe on Roast Chicken page) or canned broth
1/2 c dry red wine
3 T unbleached all-purpose flour
4 T Steak Butter (recipe below) or salted butter
1 c panko bread crumbs
2 1/2 T Dijon mustard
Edamame mash (recipe below)
1. Preheat the oven to 425°F. Season the short ribs on all sides with salt and pepper to taste. Arrange them in one layer in a roasting pan and roast for 30 minutes.
2. Remove the ribs from the oven reduce the oven temperature to 350°F. Drizzle the chicken stock and red wine over the ribs cover the pan very tightly with a lid, parchment, or aluminum foil, and return it to the oven for 2 1/2 to 3 hours, or until the ribs are very tender.
3. Remove the ribs from the oven. Discard the bones, transfer the ribs to a bowl, and cover with aluminum foil. Strain the pan juices into a gravy separator and pour off the fat. Transfer 2 cups of the liquid to a saucepan, reserving the remaining pan juices for another use (such a soup). Bring the liquid to a boil over high heat. Whisk together 1/4 cup water and the flour in a small bowl. Gradually whisk the flour mixture into the boiling pan juices and simmer the sauce for about 5 minutes.
4. Meanwhile, melt the Steak Butter and combine it with the panko. Preheat the broiler to high. Arrange the ribs in one layer on a rimmed baking sheet. Spread each rib with some of the mustard and top with the panko mixture. Broil the ribs for 1 to 2 minutes, watching carefully, until the crumbs just begin to brown.
5. To serve, spoon some of the sauce among 6 plates divide the ribs on top, and serve the remaining sauce on the side.
Makes Sixteen 1-Tablespoon Servings
Hands-On Time: 10 Minutes
Total Preparation Time: 10 Minutes
1/2 pound (2 sticks) unsalted butter
2 T Worcestershire sauce
1T Dijon Mustard
1 garlic clove, pressed
1/2 t kosher salt
1. Stir together ingredients in a small bowl until the mixture is well blended. Divide the mixture equally onto 4 sheets of plastic wrap shape each portion into a flattened square.
2. Wrap the squares tightly in the wrap, pack them in a resealable plastic bag, and store them in the freezer until you are ready to use them. To use them, cut each square into quarter. Each quarter will measure about 1 tablespoon.
Makes 4 servings
Hands-On Time: 10 minutes
Total Preparation Time: 30 minutes
4 cups fresh, peeled Edamame or one 16-ounce bag frozen
1/2 cup buttermilk
1 to 2 tablespoons unsalted butter
Koshers salt and freshly ground black pepper
1. Bring a medium saucepan of salted water to a boil over high heat. Add the edamame and cook for 20 to 25 minutes or until very soft. (Note This is longer thatn the package directions tell you to cook them, but they need to be very soft in this recipe to be mashed.
2. Drain the edamame and transfer to a food processor fitted with the chopping blade. Add the buttermilk, butter and salt and pepper to taste and puree until you reach the desired consistency. Transfer the mixture back to the saucepan and heat just until hot.
My favorite brand of prepared Dijon mustard is Maille. It has a little extra bite.
Oxo makes an excellent gravy fat separator which you can find at most kitchenware stores and on line at Amazon.
Ever since I started using my beloved Instant Pot , my fear of new meats has gone down considerably. When I was resigned to roasting something in the oven, or – gasp – grilling something, the intimidation factor was high. But with the Instant Pot I feel the power to make just about anything taste delicious!
So into the IP went my short ribs to be seared, along with some veggies, broth, and herbs. Forty minutes later – voila! Fall apart tender short ribs in the Instant Pot. Deliciousness that need not be feared.
In the recipe card I’ve linked to some of the products from my affiliate partners that I like to use. Purchasing through these links won’t cost you anything extra. Thanks!
Fall Apart Tender Short Ribs in the Instant Pot
Free from grain, gluten, eggs, dairy, and sugar.
- 2-3 tablespoons coconut or avocado oil
- 6 short ribs
- 1/2 onion
- 6 potatoes or turnips (use turnips for paleo/GAPS)
- 4-6 carrots
- 2 tablespoons minced garlic
- 1 cup broth , pepper , and oregano , to taste
Chop veggies into 2-inch chunks and set aside.
Put the oil in the Instant Pot (I use this one ) and set to ‘sauté.’ Liberally salt and pepper the ribs and sear them on each side for a couple minutes. Remove meat and set aside.
Pour broth into the bottom of the pot and scrape with a wooden spoon or metal spatula to deglaze.
Add veggies on top of broth, mixing in salt, pepper, oregano, and garlic. Place seared short ribs on top of veggies.
Seal the Instant Pot lid and set to 40 minutes on ‘manual.’
Use the quick release when the timer beeps.
Looking for more yummy Instant Pot recipes? Here are a few of my favorites…
Kid Friendly Crock-Pot Recipes
The whole family will be happy with this collection of over 345 kid friendly crock-pot recipes. From dinners to desserts, snacks to breakfast you are sure to find a recipe to feed even the pickiest of taste buds.
Between the 3 of us ladies we have 10 kids (and a couple of grand-kids) so we understand that the struggle to come up with meal ideas that are kid-approved is a real struggle.
Some of our own kids are picky eaters too. Without naming any names we have one child that won’t eat onions, another balks at any meal that you call a casserole, one hates beans and potatoes and another one will pick every bit of tomato out of a dish and pile it on the side of their plate like a tomato sacrifice to the gods or something…
Mom’s and dad’s…the struggle is real!
And that is why we have put together this MEGA list of quick and easy slow cooker recipes kids will love!
Here you will find over 80 kid-friendly dinner recipes that you can prepare in the morning while cleaning up for breakfast. Some fabulous slow cooker freezer meals that you can make ahead of time for those days when life is REALLY crazy.
Plus we have thrown in some of our own kids favorite appetizers, dips, breakfasts, snacks, desserts and more. These are all recipes are super that tasty and ones our kids have enjoyed and request over and over again.
Also don’t forget to bookmark this page (or sign up for our newsletter) and check back often because we are going to be adding a lot more of our recipes that kids love and are mom and dad approved!
12 Alton Brown Recipes That We Can't Stop Making
We&rsquove been counting on him for &ldquoGood Eats&rdquo for more than two decades.
Alton Brown has been teaching us the science behind cooking, making us laugh, and giving us amazing recipes for more than 20 years. With the return of his classic show Good Eats this year, we’ve been combing through some of the best Alton Brown recipes of all time. From weeknight favorites like meatloaf to holiday-ready dishes like roast turkey, Alton has tips and tricks for all your favorite classics. Baking is all about the way ingredients react with each other, so it’s no surprise that Alton Brown has some amazing dessert recipes, starting with his famous chewy chocolate chip cookies. As we prepare get our Alton Brown fix with the reboot of Good Eats, let’s take a look back on some of our favorite recipes he’s brought us.
WATCH: Alton Brown’s Simple Hack for Brewing Better Coffee
Good Eats Roast Turkey
This juicy roast turkey recipe has more than 5,800 incredible reviews, and when you try it, you’ll see why. Of course, Brown found a way to thoroughly cook dark meat without overcooking the white meat𠅊 creation he calls a “turkey triangle” and playing with the oven temperature. All you need for his “turkey triangle” creation is foil and canola oil. Brown’s famous turkey brine and a piping hot oven ensure a juicy turkey with beautifully browned skin. Get the recipe here.
These classic chocolate chip cookies are appropriately named—they’re unbelievably soft. The secret? There are actually several. Using bread flour instead of all-purpose keeps more moisture in the cookies. This recipe calls for more dark sugar than granulated, which contributes to the chewiness. Instead of two whole eggs, these cookies need one whole egg and one egg yolk. Why? Egg whites dry out your batter. Last, adding a little bit of milk ensures moist batter and cookies. Get the recipe here.
Baked Macaroni and Cheese
You know Alton Brown would never consider store-bought mac, and this homemade baked macaroni and cheese is a fan favorite. His special ingredient is adding an egg to the sauce for extra richness and creaminess. The crispy breadcrumb topping adds just the right amount of texture to this kid-friendly classic. Get the recipe here.
Because Brown admits he’s “not much of a morning person,” he makes his French toast custard the night before. Not only will you be able to sleep in, but a “mature” custard will actually taste better. Beyond making the custard the night before, Brown says “the most important part of making French toast” is actually leaving your bread out to dry overnight. Fresh bread will fall apart in the pan, while stale bread will soak up the custard and remain sturdy. Bonus: You only need six ingredients. Get the recipe here.
Good Eats Meatloaf
“Great meatloaf is always juicy, but it never falls apart. It is neither bland nor so seasoned that it loses its meaty soul,” Brown said when he introduced this recipe on Good Eats. 𠇊 great meatloaf is, in fact, a lot like a great hamburger, only turned inside out.” This meatloaf manages to hit the perfect balance. A few fun facts about Alton’s legendary meat loaf recipe: The binding starts with store-bought garlic croutons, you only need one egg (trust him!), and you actually don’t bake it in your loaf pan (it’s simply used as a mold). When combining your mixture, don’t squeeze the meatloaf, just toss it. The true star of this meatloaf recipe is the gorgeous glaze on top. Get the recipe here.
Best Ever Green Bean Casserole
To do this old-school recipe the Alton Brown way, start from the top. “I think of beans the way I do pasta. In other words, I don’t ever put these into a pot of water without having at least a gallon of water at a boil, liberally seasoned with not one, but 2 tablespoons of salt,” Brown said. Instead of store-bought crispy fried onions, Alton’s recipe calls for roasting your own, which adds so much more flavor. One thing our Southern selves love about this recipe? It’s made in your trusty cast-iron skillet. Get the recipe here.
Who Loves Ya Baby-Back?
Brown’s famous baby back ribs recipe starts with his 8 3 1 + 1 rub, which denotes eight parts brown sugar, three parts kosher salt, and one part chili powder. The “plus one” is a separate spice blend that’s added to the original 8 3 1, which includes Southern-favorite Old Bay. Once your rub is ready, 𠇍on’t be prissy about” seasoning the ribs. After they’re seasoned and wrapped in foil, Brown recommends chilling them for at least one hour, but says they’ll be even better if you give them the entire night. With these baby back ribs, 𠇊ggressive oven management is required.” He added, “When it comes to ribs, speed kills.” So be patient—these ribs are so worth it. Get the recipe here.
Hot Glazed Bonuts
We love a recipe mashup, and this indulgent breakfast treat starts with Alton Brown’s Southern Biscuit recipe. Brown says the Bonut provides the “lift of a biscuit but all the golden brown beauty of a donut.” Since nothing has ever tasted worse after frying and glazing, this delightful creation is truly genius. The glaze will adhere best if you dip the Bonuts in it while they’re still warm. Get the recipe here.
Luckily, Brown knows that good fried chicken involves buttermilk. His recipe requires the chicken soak in the buttermilk for 12 to 24 hours so the tangy flavor can “invade” the chicken meat. “Liberal seasoning is advised” with his four-ingredient “poultry shake” spice blend. One interesting aspect of Alton’s fried chicken is that he doesn’t season the flour he dredges the chicken in. For this, he offers two reasons: You waste a lot of seasonings, and spices like paprika (from the “poultry shake” blend) 𠇋urn, and by stashing them under the crust, you’ll be protected.” What Alton says is “the most important point,” though, is to get as much of the excess dredge off as possible. Extra dredge will fall off in the pan and burn, which of course, is not what you want. Like a Southerner would, Brown fries his chicken in his cast-iron skillet. Since he uses science to guide his cooking decisions, he strategically places different pieces of chicken around the pan where they’ll cook best. Get the recipe here.
Brown says this garlicky soup is “really the only culinary tradition” that his family has at Christmastime. It’s aptly named Christmas Soup because that’s the one time all year they make it. Although Alton knows the soup is Polish in origin, no one in his family knows when it was actually created or written down. “We just know that it’s been in the family since, you know, we got our start,” he said. With kielbasa sausage and several pantry staple ingredients, you can cook up this comforting soup for a chilly winter night, too. Get the recipe here.
Looking for a fun, new baking project? Try these homemade marshmallows, and you may never go back to store-bought. As with making any candy-esque treat, you will need the right equipment to make marshmallows. One of the most important aspects of making marshmallows is proper pan prep—you don’t want all that hard work to get stuck to the pan! Get the recipe here.
Creamy Garlic Mashed Potatoes
With all the flavorful dishes that line the sideboard at Christmas and Thanksgiving, Alton likes to keep his mashed potatoes simple. This five-ingredient recipe has everything you need in a mashed potato recipe. The reason they’re so creamy is not just any cream, but a homemade garlic cream. Grated parmesan cheese is the perfect finishing touch for these dreamy spuds. Get the recipe here.