More to explore:

Short Ribs


There’s more to see...
Come take a look at what else is here!
They used Pinterest to find new places to visit
Join Pinterest to find (and save!) all the things that inspire you.
Creating an account means you’re okay with Pinterest's Terms of Service and Privacy Policy.
billion Pins
to explore
seconds to
sign up (free!)
Visit site
Beef Recipes, Brai Basqu, Basqu Shorts, Shorts Ribs, Brai Shorts, Ribs Provence, Beef Shorts, Ribs Recipes, Short Ribs

Related Pins

Slow-braised short rib tacos with quick-pickled red onion - oh-so-good - browned the short ribs first and added an ancho chili

Smoked beef back ribs - straight off the braai and perfect with a juicy Pinotage. Try the Anura Pinotage 2008 - Available from Vine Culture

Rosemary-Garlic Lamb Rib Chops by The Culinary Chronicles, via Flickr

Slow Cooker Asian-Style Short Ribs via @Jean | Lemons and Anchovies

If you can't get shabu-shabu cut shortribs, you can slow-cook them in broth through the day instead. Seriously good :)

Red Wine-Braised Short Ribs: this was our election night dinner (11/6/12), served with mushrooms over garlic mashed potatoes. It was wonderful. I did not want to cook with red wine b/c my husband and I agreed it would leave a harsh taste, so I used a beer (a raspberry brown ale, actually) and I highly recommend it. It was great!

Short Rib and Barley Stew_ When you grind as much meat as I do, you often find yourself with an extra pound or two of short rib lying around. You could braise it whole in red wine and be all French, or you could cook it for a few days sous-vide like a fancy-pants, and both are great techniques. Sometimes, though, I'm just in the mood for something simpler. Short rib and barley stew is fantastic

Mongolian Beef - uses common ingredients. I used this sauce as a base for a beef and veggie stir fry. The corn starch on the beef didn't work well so I just made a water-corn starch paste to add in at the end. Veggies included lots of broccoli, mushrooms, carrots, water chestnuts and green onions. I loved the overall finished dish!

Mongolian Beef: This tastes JUST like P.F. Chang’s Mongolian Beef! You can serve it how P.F. Changs does (by draining the excess sauce and serving it semi-dry) OR you can keep the excess sauce and spoon it over rice (which is what we like to do because the sauce is SO good).

Beef Stroganoff: Made as directed with ribeye steak. Subbed onions for leeks and did not use lemon juice. Very good. No leftovers. Will make again. -CPQ

beef-cut-big.jpg 606×815 pixels