TEMPERATURE FOR SHORT RIBS RECIPES

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SMOKED BEEF SHORT RIBS RECIPE | FOOD NETWORK



Smoked Beef Short Ribs Recipe | Food Network image

Provided by Food Network

Categories     main-dish

Total Time 11 hours 45 minutes

Cook Time 15 minutes

Yield 6 to 8 servings

Number Of Ingredients 9

2 cups packed dark brown sugar
1 cup dark chile powder 
1 cup good-quality paprika 
1 cup kosher salt 
1 cup butcher-grind (coarse) black pepper 
2 tablespoons ground cumin 
2 tablespoons curry powder 
4 plates beef chuck short ribs 
Barbecue sauce, for serving (see Cook's Note)

Steps:

  • Heat a smoker to 250 degrees F preferably using Texas post oak wood.
  • Mix the brown sugar, chile powder, paprika, salt, pepper, cumin and curry in a large bowl by hand into a uniform color and consistency. Set aside.
  • Remove the beef ribs from their packaging and rinse under cold water. Trim any large fatty areas off the top of the ribs. Turn the ribs over and remove all of the silver skin. Pack the rub only on the top and sides of the ribs; you want it about 1/8 inch thick.
  • Smoke the ribs until they register a consistent interior temperature of 200 degrees F, roughly 11 hours. Let the ribs rest for 30 minutes, then cut into 2-bone portions. Serve with barbecue sauce on the side.

RED WINE-BRAISED SHORT RIBS RECIPE | INA GARTEN - FOOD NET…



Red Wine-Braised Short Ribs Recipe | Ina Garten - Food Net… image

Provided by Ina Garten

Categories     main-dish

Total Time 3 hours 15 minutes

Cook Time 40 minutes

Yield 6 servings

Number Of Ingredients 14

5 pounds very meaty bone-in beef short ribs, cut into 2-inch chunks
Good olive oil 
Kosher salt and freshly ground black pepper 
3 cups chopped leeks, white and light green parts (3 leeks) 
3 cups chopped celery (5 to 6 ribs) 
2 cups chopped yellow onions (2 onions) 
2 cups chopped unpeeled carrots (6 carrots) 
1 1/2 tablespoons minced garlic (5 cloves) 
1 (750-milliliter) bottle Burgundy, Cotes du Rhone, Chianti, or other dry red wine 
4 cups beef stock, preferably homemade or College Inn 
1 cup canned crushed tomatoes, such as San Marzano 
1 (11.2-ounce) bottle Guinness draught stout 
6 sprigs fresh thyme, tied with kitchen string 
Toasted baguette, for serving 

Steps:

  • Preheat the oven to 425 degrees F. Place the short ribs on a sheet pan, brush the tops with olive oil, and sprinkle with 1 1/2 tablespoons salt and 1 1/2 teaspoons pepper. Roast for 20 minutes and remove from the oven. Reduce the temperature to 325 degrees F.
  • Meanwhile, heat 1/4 cup olive oil in a large (12-inch) Dutch oven, such as Le Creuset, over medium heat. Add the leeks, celery, onions, and carrots and cook over medium to medium-high heat for 20 minutes, stirring occasionally. Add the garlic and cook for one minute. Add the wine, bring to a boil, lower the heat, and simmer over medium heat for 10 minutes, until the liquid is reduced. Add the stock, tomatoes, Guinness, thyme, 1 tablespoon salt, and 1 1/2 teaspoons pepper.
  • Place the ribs in the pot, along with the juices and seasonings from the sheet pan. Bring to a boil, cover, and cook in the oven for one hour. Uncover and cook for one more hour, until the meat is very tender.
  • Remove the short ribs to a plate with a slotted spoon and discard the thyme bundle and any bones that have separated from the meat. Simmer the sauce on the stove for 20 minutes, until reduced. Skim some of the fat off the top and discard. Return the ribs to the pot, heat for 5 minutes, and taste for seasonings. Serve hot in shallow bowls, with a toasted baguette and extra sauce on the side.

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