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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Short Ribs with Roja Slow Cooking Sauce

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Short Ribs with Roja Slow Cooking Sauce Empty Short Ribs with Roja Slow Cooking Sauce

    Post by Lobo Wed 20 Jan 2016, 8:08 pm

    Short Ribs with Roja Slow Cooking Sauce Img90l
    Short Ribs with Roja Slow Cooking Sauce
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    Prep Time: 25 minutes
    Cook Time: 260 minutes
    Servings: 6
    A naturally tough cut of beef, short ribs emerge meltingly tender and succulent with long, slow braising in a flavorful liquid. Here, we combine the ribs with our roja slow cooking sauce. Made from fire-roasted tomatoes, chilies, onions and cilantro, it adds a fiery kick to the beef. This recipe can be prepared in a slow cooker or Dutch oven.






    • 8

    Ingredients:


    • 6 beef short ribs, about 5 lb. total
    • Salt and freshly ground pepper, to taste
    • 2 Tbs. olive oil
    • 2 white onions, thickly sliced
    • 1 jar Frontera roja slow cooking sauce
    • Green Rice for serving

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    Short Ribs with Roja Slow Cooking Sauce Wine-pairing-icon-red

    Wine Pairing

    This pairs well with bold, full-bodied red wines like the Cornesa Crianza Ribera Del Duero from our Wine Club.

    Directions:

    If cooking the short ribs in an oven instead of in a slow cooker, preheat to 325°F. Generously season the short ribs with salt and pepper. Set aside.

    In a large fry pan over medium-high heat, warm 1 Tbs. of the olive oil. Add the onions and cook until browned, 3 to 5 minutes. Using a slotted spoon, transfer to a slow cooker or Dutch oven.

    Return the fry pan to medium-high heat and warm the remaining 1 Tbs. oil. Working in batches, brown the short ribs, 3 to 4 minutes per side. Transfer to the slow cooker or Dutch oven and add the slow cooking sauce. If using a slow cooker, cover and cook for 4 hours on high or 8 hours on low. If using a Dutch oven, cover and cook in the oven for 2 hours.

    Transfer the short ribs and onions to a warmed platter. Skim the fat off the sauce. Taste and adjust the seasonings with salt and pepper. Spoon the sauce over and around the ribs. Serve immediately with the green rice. Serves 6.

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