How To make Michael's Braised Ribs
brAISING SAUCE:
1 lg Onion; finely minced
1 md Carrot; finely minced
1 Celery stalk; finely sliced
1 tb Minced garlic
1 tb Tomato paste
6 lb Baby back ribs
1 1/2 ts Salt
1 ts Freshly ground black pepper
4 c All-purpose stock
-OR low-sodium chicken broth 3 Bay leaves
1 Sprig fresh thyme; -=OR=-
1/2 ts -Dried thyme
BARBECUE RIBS:
6 lb Braised baby back ribs
Braising liquid from ribs 1 tb Brown sugar
1/4 c Cider vinegar
2 tb Catsup
1 tb Dry mustard
1 ts Worcestershire sauce
1/4 ts Ground cloves
1 ts Chili powder
1/4 ts Cayenne pepper
brAISING SAUCE: Preheat oven to 350F. Mix onions, carrots, celery, garlic and tomato paste together and then place in a roasting pan large enough to comfortably hold the ribs in a single layer. Lay the ribs on top and sprinkle with salt and pepper. Add stock, bay leaves and thyme. Cover and place in the oven for 1 hour. Remove from oven, remove the ribs and set aside to cool. Strain the braising liquid and discard the vegetables. TO FREEZE RIBS: Pour the liquid into a small freezer container and place in refrigerator to cool for 1 hour. When cool, remove and discard any fat that has congealed on the surface of the liquid. Cover tightly and place in freezer for up to 3 months. Wrap the meat in plastic wrap and then place in airtight plastic freezer bags or containers. You may freeze meat for up to 3 months, also.
BARBECUE RIBS: TO BARBECUE THE RIBS: Preheat oven to 375F or light a charcoal grill. Defrost the braising liquid. Defrost the ribs or not; it's not important. Combine the sugar and vinegar in a 1-quart pot and place over medium heat on top of the stove. Cook until the vinegar reduces and forms a syrup with the sugar, about 8 minutes. Watch carefully as the syrup will suddenly darken in color. Immediately add the rib braising liquid, then the catsup, mustard, Worcestershire, cloves, chili powder and cayenne pepper. Cook, reducing the liquid until it has a thick sauce-like consistency. Remove from the heat and set aside. TO COOK RIBS IN THE OVEN, place ribs in a roasting pan, cover, place in oven and turn temperature to 350F. Cook for 30 minutes, basting with more barbecue sauce every 10 minutes. TO COOK ON THE GRILL, wait until the coals become white hot and pile them on one side of the grill. Place the ribs on the grill so they are not directly over the coals and cover the grill so that smoke collects inside. If your grill does not have a cover, improvise one out of aluminum foil. Cook for 30 minutes, basting with more barbecue sauce every 10 minutes. When ribs are well heated, remove to a platter and serve. Offer any additional barbecue sauce on the side.
How To make Michael's Braised Ribs's Videos
Quick Inspiration: Ancho Chili Braised Short Ribs
Practice your braising technique with this spicy (yet a little sweet) recipe for Ancho chilis short ribs. Rouxbe students may access the full recipe here:
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Binging with Babish: Cola-Braised Short Rib from The Bear
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Braised Short Ribs – Bruno Albouze
Amazing!
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The ONLY Braised Short Rib Recipe You Need
If you’re a meat lover, this braised beef short ribs recipe served over creamy polenta is the perfect fall-off-the-bone recipe. You will love the flavor in this easy-to-prepare recipe.
Short Ribs are rectangle cuts of beef that are about 2” by 4” in size and come from the chuck area of the cow. They consist of layers of meat and fat and contain the rib bone. They are different from Kalbi Short ribs, as those are crosscut and formally known as flanken cut. Because they are from a section of beef that traditionally renders tougher cuts of meat, it requires long, slow, moist-heat cooking.
Short ribs range in price from $8 - $10 per pound and occasionally can go on sale for $6 - $7 per pound, making it an inexpensive beef recipe. This is one of my all-time favorite dishes and is the perfect meal to serve to guests or for Sunday dinner with the family. In addition,
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Ingredients for this recipe:
• 4 fresh flat-leaf parsley sprigs
• 8 fresh thyme sprigs
• 1 fresh rosemary sprig
• 1 bay leaf
• 2 pounds beef short ribs, about 6 each
• 2 tablespoons lard
• 2 peeled and large diced yellow onion
• 2 peeled and large diced carrots
• 2 ribs large diced celery
• 4 whole garlic cloves
• 2 tablespoons tomato paste
• 2 cups red wine
• 8 cups beef stock
• sea salt and pepper to taste
OLD SCHOOL BRAISED BEEF ???? SHORT RIBS (MY FAVORITE BEEF COMFORT FOOD DISH)(HAPPY VALENTINES DAY)
This my absolute favorite part of beef
and my favorite comfort food
Old School Braised beef short ribs
3 ½ pounds beef sort ribs cut into thick pieces
1/2 cup flour
1 onion, chopped
1 cups chopped carrots
1 cup chopped celery
3 cups homemade or beef broth
3 tablespoons tomato paste
Dash Worcestershire sauce
Kosher salt and freshly ground black pepper
Hot buttered rice or mashed potatoes for serving
Heat oven to 325 degrees F.
Heat a large Skillet oven over medium high heat. Season the short ribs on all sides with a big pinch of salt and pepper. Add flour to a pie plate and . Dredge the short ribs through the flour, dusting off excess.
Add oil to the skillet and when hot, brown short ribs on both sides, about 8 to 10 minutes total. Remove to a plate and drain off some of the grease, if necessary. Add the onions ,celery and carrots and sauté until tender, about 5 minutes.
Add flour to remaining oil and brown Stir in the broth, tomato paste, Worcestershire sauce, and bring to a boil. Reduce heat, add the liquid to browned short ribs and any of its juice that may be on the plate, and cover with a lid.
Place in oven for 2-3 hours, checking occasionally to make sure the liquid hasn’t reduced below the halfway mark . Skim off any visible fat floating on the surface and serve over hot buttered rice or mashed potatoes
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Dinner Recipe: Easy Braised Short Ribs by Everyday Gourmet with Blakely
You will not even BELIEVE how good this dinner is. Not only is it so easy but it really is so impressive. I made this for a dinner party and they all freaked out by how melt in your mouth delicious it was. A must try and perfect for Christmas dinner! Give it a try. For complete recipe go to Don't forget to LIKE, SHARE, COMMENT, and SUBSCRIBE to Everyday Gourmet with Blakely! Follow me on IG! @EverydayGourmetwithBlakely