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
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
Braised Short Ribs
Skip the fuss and let your Dutch oven do all the heavy lifting. Our braised short ribs recipe is practically award-winning! They’re juicy, tender and savory, just how you love ‘em!
Ingredients:
• ⅓ cup all-purpose flour
• 3½ lbs boneless short ribs or 4 lbs bone-in short ribs
• salt and pepper
• 3 Tbsp olive oil
• 4 Tbsp unsalted butter
• 1 medium yellow onion, diced
• 4 cloves garlic, minced
• 14 oz can beef broth
• ½ cup red wine
• 2 Tbsp apple cider vinegar
• 3 Tbsp brown sugar
• 3 Tbsp tomato paste
• 1 Tbsp Worcestershire sauce
• 1 Tbsp beef bouillon
Get the Recipe:
Cabernet-Braised Short Ribs As Made By Wolfgang Puck
Customize & buy the Tasty Cookbook here:
Here is what you'll need!
CABERNET-BRAISED SHORT RIBS
Servings: 6
INGREDIENTS
6 pieces large beef short ribs, each 14 to 16 ounces, trimmed of excess fat
Marinade
2 celery stalks, trimmed and cut into 1-inch pieces
2 medium carrots, peeled, trimmed, and cut into 1-inch pieces
1 medium leek, white and light-green parts only, split lengthwise, thoroughly rinsed, and coarsely chopped
6 garlic cloves, peeled
1 bay leaf
4 sprigs fresh thyme
Whole black pepper, to taste
1 bottle (750 milliliters) Cabernet Sauvignon
2 tablespoons all-purpose flour
Salt, to taste
Pepper, to taste
2 tablespoons olive oil
2 tablespoons tomato paste
2 quarts unsalted beef broth or chicken broth
Garnish
Mashed potatoes
Italian parsley, chopped, as needed
PREPARATION
Preheat the oven to 350F˚/180C˚.
In a large bowl, add the short ribs and all vegetables and herbs for the marinade. Add the wine to cover. Marinate at least 6 hours in the fridge.
Remove the meat from the marinade and pat dry with a towel or paper towel. Strain the veggies from the wine. Reserve both the wine and veggies for later.
Season the meat with a generous amount of salt and pepper. Coat each side with flour and set aside.
In a large ovenproof pot, heat the olive oil over medium-high heat on the stovetop. When the oil begins smoking, carefully slip ribs into the pot and sear until well-browned, 4 to 5 minutes per side. Transfer ribs to plate.
In the same pot, sauté the veggies from the marinade until lightly caramelized and browned, 5 to 7 minutes.
Add the wine in the pot, stirring to deglaze. Add tomato paste and stir to dissolve. Bring the liquid to a boil so the alcohol from the wine evaporates. Add beef broth and bring it back to a boil. Add the ribs back to your pot. Spoon the liquid over the ribs to coat them.
Cover the pot and transfer to the middle rack of your oven. Bake until meat is tender enough to be pierced easily with fork, about 2½ hours, opening the oven every 30 minutes and carefully skimming the fat from surface.
Serve with mashed potatoes, or another side of your choice, and garnish with chopped parsley on top.
Enjoy!
Check us out on Facebook! - facebook.com/buzzfeedtasty
MUSIC
Licensed via Audio Network
Created by
+
Wolfgang Puck
Professional Chef's Best Slow Baked Ribs Recipes!
The summer recipes just keep on coming! It's time to learn how to make the most incredible ribs, and you don't even need a BBQ or a smoker to get the results! Take a load off as Chef Michael Smith shows you all of the steps that will lead to you Slow Baked Ribs nirvana. Try the recipe for yourself and let us know how it tasted in the comments below!
Ingredients (Chilli Ribs)
1 rack baby back ribs
½ cup brown sugar
½ cup Ancho or any chili powder
1 Tbsp cumin
1 Tbsp oregano
1 tsp cinnamon
Ingredients (Honey Mustard Ribs)
1 rack baby back ribs
1 cup honey
1 cup yellow mustard
1 Tbsp or so of dried thyme
1 tsp salt
Directions
1. Preheat your oven to 400ºF and turn on your convection fan if you have one.
2. Prepare the ribs. Most racks have a tough membrane, called the fell, across the back side. Use a spoon handle to loosen this membrane and peel it off. This will make the ribs much more tender. You can also ask your friendly neighborhood butcher to do this for you. Cut the rack in half.
3. Whisk together the dry spice blend in a metal bowl and rub both sides of the ribs to coat well. Position the racks in a large baking pan.
4. Use a two-temperature cooking method; Bake for 15 minutes at 400ºF then, without opening the oven, reduce the oven temperature to 300ºF and continue baking until the meat is nicely browned, highly aromatic and meltingly tender, about 3 hours or so. Serve and share with Spicy BBQ Sauce.
Don't miss a recipe!
Subscribe to EATS on YouTube!
Follow EATS recipes on
Twitter:
Giphy:
Cook With Me! Recreating Michael Symon's Braised Beef Short rib Stroganoff l VeryVeryV
As I sit and write this before dinner, I wish I had some right now. Did it come out perfect? Hell no. But it was pretty okay and I was 100% make it in. Only thing I would really change is I would cook it in a crock pot after searing everything, but that's mainly because I like low effort meals.
Recipe Link:
What I did differently- I added no flour, I only 1 tablespoon of paprika, and I added the paprika to the veg instead the meat to avoid burning. (He may be able to sear without burning spices, but I am a mere mortal and cannot.)
Contact Info:
IG- @VeryVeryVG
Facebook- @VeryVeryVG
Email- VeryVeryVBusiness@gmail.com
Thanks for Watching!
Michael Symon Makes Cleveland Braised Stew
Michael Symon shares his recipe for a Cleveland Braised Stew
Subscribe:
Website:
Facebook:
Instagram:
Twitter: