Braised Beef Short Rib Stuffed Baked Chicken Breast
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09/11/2011
These are the ultimate comfort food. I love braised short ribs and this one is a definite keeper. I made 3 changes. I could non find any bone in brusque ribs at the store so I bought some nice lean boneless beef short ribs. I also reduced the barbecue sauce to iii/4 cup.....just because my hubby is a healthy blazon II diabetic and nosotros cutting sugar where we can. I besides braised these in the oven at a lower temp 275 for 5 hours. I similar a long and wearisome braise on brusk ribs. I served these over fluffy mashed potatoes with a salad on the side and a nice pinot noir. These were absolutely cook in your oral fissure succulent. For those inclined to throw these in a boring cooker.....exercise Non skip the browning steps. They are fundamental to a richer flavored sauce and rib. Cheers Valerie. These are on my A+ list.
11/01/2011
This was fabulous! It was just my husband and me and then I used iv ribs totaling most 2 lbs. Cutting the sauce ingredients in half. Served with mashed potatoes a salad. This gravy over the mashed potatoes was unbelievably good and the meat tasted wonderful and cut with a fork. We both wished that I had cooked vi ribs and we would have eaten more! Cheers for a recipe that I will return to ofttimes.
09/13/2011
What a great recipe! I did reduce the amount of BBQ sauce just because I did not have plenty - I didn't measure just put in what I had. I had to leave the firm - so after browning the ribs and getting them set to become I braised them in the oven at 200 degrees for about 5 - 6 hours. They were very tender and flavorful. I served these with mashed potatoes and butternut squash. A perfect meal. Thanks Valerie.
09/19/2011
Very, very good. Followed recipe. Next time will add together some chopped celery is all. Served with mashed potatoes.
02/23/2012
And then proficient! My outset time cooking short ribs after seeing them prepared on the nutrient network channel. I found this recipe and decided to try it as information technology had such keen reviews, and so glad that I did. So good that I wish that I had prepared more than. The gravy is and then succulent with my potatoes, and kale was cooked to consummate the meal. Volition brand this again!
10/07/2011
Slap-up only not adept enough to brand once more. It was a little too sweet for me with just a one note flavour: charcoal-broil sauce. The meat was tender and delicious simply the sauce was not my thing.
01/30/2012
These ribs are simply AMAZING ! This is an piece of cake recipe to make, My thirteen yr former daughter made this for a family gathering and loved the well deserved compliments. I put liquid smoke in a modest plastic spray bottle and mist the ribs a bit while browning them...that is an like shooting fish in a barrel fashion to requite meat an outside flavor when cooking indoors. This is great with homemade mashed potatoes. And be warned...your guests volition eat 2X what they normally do so make a lot. Thanks Valerie for a MAJOR winner...this should accept a 10 star rating!
11/06/2011
My husband loved these short ribs. He is such a pain to cook for, hates anything new! But he just ate these upwards and asks for me to brand them over again.
03/06/2012
Super yummy! Folllowed recipe pretty much exactly as posted and tin't think of a thing that could better information technology. Served over steamed basmati rice - perfect! Cut large carrots in well-nigh 1" slices, every bit I wasn't certain what "chunks" were. They cooked merely right without getting mushy.
03/21/2012
I idea this was corking. Reminded me of good ol domicile cookin, actually rich and hearty in flavor. Awesome with mashed potatoes. My married man wasn't a fan, but he'll eat anything except pot roast ( and this was very much reminiscent of pot roast and so I guess thats why.) I used iii.v lbs state stlye brusk ribs and kept the rest of the ingredients the same. Seared/browned the ribs on all sides, then threw in the crockpot on low for nigh vii hours. I'd make once more!!
12/15/2011
The business firm smelled wonderful as this baked in the oven, did not modify a affair and the sauce did thicken plenty to use on mashed potatoes.
01/23/2013
This sauce is fantastic! The carrots are sooooo good! Don't brand the same fault I made though; I halved the recipe and used boneless country-style pork ribs and still followed the recipe time-my ribs were a bear upon the dry side. My fault, can't ding the recipe for that. Otherwise, nom, nom, nom!!! Will for sure brand once again!
03/01/2012
Awesome!! I had to accommodate due to available ingredients...but wicked Practiced!!
01/22/2014
Good principal dish for a common cold winter dark. I made it with only 3 lbs of short ribs, as there are only two of us. I think I will used less beef broth next time, though, and then the sauce is a little thicker. I volition also take the cover off for the last hour or so of baking.
x/27/2013
I did not have carrots so but went without them. Used Sweet baby Ray's BBQ sauce. Turned out fantastic! Ribs were very tender, came apart with a fork. Volition make any for sure, will probably mess around and add a bit of hot sauce and other stuff simply to kick information technology upward a bit Whole family loved it except for the youngest, he was adamant that they were not ribs equally they did not take the right bones, I used braising ribs equally that is what I had.
11/22/2011
Anybody loved it.
10/10/2011
Absolutely loved information technology.
x/04/2013
This recipe was admittedly fantastic!! I cooked tiresome-cooked the ribs at 275, per other reviews, in a dutch oven. I likewise followed the advice of other users and floured the ribs before browning them. Every bit a result, I had to rinse out my dutch oven before adding the vegetables to prevent the browned bits from smoking. I also reduced the amount of barbecue sauce to 1/4 cup and am so glad I did because, even with the reduced amount, the barbecue season was distinct. I retrieve the sauce could exist left out entirely and the flavour would still be excellent. Next time I would add some celery, although doing so might brand the dish too large for my dutch oven, in which case I volition switch to my irksome-cooker and cook on low for virtually half dozen hours. I served this over chocolate-brown rice pasta and information technology was amazing!! I noticed that some people constitute the dish as well fatty. Short ribs are, by nature, fat; however, if y'all cook the dish the nighttime earlier and identify information technology in the refrigerator, you can hands remove all of the fatty from the sauce and the flavor is fifty-fifty better the next twenty-four hours!
07/03/2014
I don't personally like brusque ribs, only I made these for my husband and kids. They ate them up and said they were great!
03/02/2012
I did not utilise the carrots, only kept the residue of the ingredients as is. I cooked mine in the ho-hum cooker for for about 5 to vi hours and they barbarous off the bone! Good flavor and easy to fix.
04/02/2012
These are amazing fall off the os tender and a really dainty sauce. Fabricated these for hubby and my 2 yr old and they loved them this is a definate keeper!!!
01/06/2012
Very tasty!! Sauce was perfect!
12/13/2011
Beef brusk ribs are hard to observe and expensive! I only could afford 2 lbs, and it fed 4 people with mashed potatoes, a soup and a salad. Everyone enjoyed the braised ribs. I gave information technology a 4 out of five because I feel similar it lacked some flavor. Cooked information technology for 5 hours at 275, because existent braising takes a long long time. :) BF loved it, will get in for him again.
03/05/2012
Wow!! I bought "country style" beefiness ribs for the starting time fourth dimension and had no thought how to cook them. This recipe was outstanding!! Cheers Valerie - I made it exactly as directions, piece of cake and delicious!
03/19/2012
Did not find the flavor was all that great
11/11/2013
I love this recipe. It was great alongside mashed sweet potatoes and salad. I took information technology out at 2.five hours but the meat was still a chip tough and then I threw it dorsum in the oven for an boosted 2 hours and it became so tender. It was fifty-fifty great the next day (heated on the stovetop for about x minutes). Next time, I'll lower the temperature to 275 and cook information technology for 4.five hours.
01/08/2012
Keen recipe !!
03/09/2012
The entire family unit absolutley loved these!
07/31/2014
The ribs came out peachy! The meat was just falling off the bone. Will make a again!!!
10/14/2014
OMG!!!!!!!!!!!!!!!! this was sooooo practiced!!!!!!!!!!!!!!!!
12/05/2011
dearest beloved dearest! information technology was and then piece of cake to brand... i followed recipe exactly except i used the ho-hum cooker instead of oven. once i browned everything i was able to become nigh my day until dinner time. anybody loved it even my picky hubby who doesnt like brusk ribs. the sauce came out so perfect and was delicious with mashed potatoes. this is definitely a keeper!
05/04/2012
Excellent - tender and flavorful! I didn't add the carrots, but these were succulent!!
03/12/2013
I made substitutions for the lycopersicon esculentum sauce and goop. I added vinegar and spices to reduce the sweet character of the BBQ sauce and the carrots. Cracking recipe that works with nigh any cut of beef.
01/28/2016
We loved this recipe. The ribs were fall off the bone tender when done and had great flavor. I followed the recipe exactly except skipped the carrots considering I didn't have whatever on hand. I will definitely make over again!
03/23/2015
I modified the recipe past calculation a dry out rub. I put 2 tablespoons of peppercorns and iii tablespoons of my stale used morning coffee grinds in a spice grinder for a few seconds. I applied a liberal amount of rub to the ribs earlier browning them in the dutch oven. I followed the recipe in every other way. The ribs were amazing, and the leftover sauce over crusty bread is phenominal.
06/01/2013
I drop out the barbeque sauce and put in i/iv-1/2 cup mustard. After cooking like the recipe says, I coat the ribs with barbeque sauce and toss them under the broiler for most 10-15 minutes, turning every five minutes.
06/25/2012
I halved this recipe using just 3 brusque ribs. Browned the short ribs well on all sides. I was concerned the sauce seemed rather bland when I first mixed it, simply after the short ribs braised in it for a couple of hours -- amazing! I served the meat & sauce over noodles. Delicious recipe -- a keeper.
07/08/2012
Excellent. Didn't alter a thing. Very tender and flavorable.
09/xxx/2012
Been looking for a good brusque rib recipe for a long time and at present I've found my go to recipe! This is fantastic!
02/12/2012
These are wonderful! I fabricated with the recipe and added a tablespoon of brownish sugar to help atmosphere the initial tomato gustation. I also deglazed the pan with 1/2 cup of wine after the vegetables were sautéed. The sauce cooked out prissy and thick and very rich flavor. It was like shooting fish in a barrel and very delicious.
01/ten/2016
I accept made these several times and always turn out great! I obmit the tomato and add a lager beer instead such equally a fat tire ir Sam Adams! I get requested for these all the time!
02/22/2016
Definitely a keeper! For years I've had a quick go-to recipe for bone-in or boneless short ribs where I would brown them up and cascade a bottle of barbeque sauce + 1 cup water over them and either crock pot them for 8 - 10 hours or bake them, covered for two-iii hours. I have made this All Recipes version with its "enhanced" sauce (tomato sauce and beefiness broth) and additions of the carrots and onions a few times now -- and its however so fast and easy, but it really is a cut above my onetime stand up-past and the added flavor is amazing. I've used both bone-in and boneless ribs and enjoy either with no compromise of taste. When I use the slow cooker, I brown the ribs and put them in the crock, and so chocolate-brown the onions and carrots for a few minutes in the aforementioned pan. I add all the sauce ingredients to the pan, bring the sauce to a boil making sure to scrape up the fond (browned bits) at the bottom of the pan, and so add the sauce to the crock. Boring cooking times tin be iv hours on loftier or 8 -ten hours on low. As stated past others, browning the meat really adds a depth of flavor so don't skip that step. An added benefit to this recipe....I take a couple of little ones that don't like carrots simply go crazy for the carrots in this dish. This has replaced my quondam become-to!
03/06/2013
These were skillful but VERY greasy. Made them exactly as the recipe calls for except for the cooking method. I sort of took the offset reviewer'south advice and cooked them low and tedious but I started them at 300 the first 2.five hours and then lower at 275 for another 2 in my dutch oven with the chapeau on. They were so tender that if you pressed down on them with a fork they shredded. But there were puddles of grease in the pan -- deep ones -- and I didn't feel great after dinner because of it. Not certain how to avert this. I pan had no grease when I put them into the oven.
xi/06/2015
This turned out really good! I did ii lb. of brusque ribs instead of 5 lb., simply adjusted to eight oz love apple sauce and 1/2 cup BBQ sauce, but did 50% more beef goop (12 oz) since I likewise added 3 diced potatoes (I sautéed the potatoes with the carrots and onion). Next time I'll practice 6 potatoes instead, and perchance suit the broth and BBQ sauce appropriately. Even with increasing the goop by 50%, the sauce turned out plenty thick. The sauce didn't overpower with BBQ flavor so if yous like BBQ flavour, you'd want to up that. I cooked it in a crockpot on low for vii hours. All things considered this turned out first-class. I'm sure I'll make it once more.
xi/21/2014
Cracking, way amend the adjacent day. Did it in the tedious cooker. Put it in the fridge overnight after cooking to brand it easy to remove the fat.I cut the recipe in half, which feeds two people twice. At least two people with normal appetites!
02/26/2016
I had high hopes for this one, simply it turned out greasy and had an overpowering taste of barbecue sauce. The mashed potatoes were the best matter on our plates. I spooned off almost of the grease, so had to add a slurry of cornstarch and water to thicken it up. Won't be making this once more.
08/24/2015
Loved this recipe! cut meat in one-half for just the 2 of us, everything else was kept the aforementioned, I put in pot subsequently browning meat..
08/10/2015
Ane word: yum! This dish tastes similar ho-hum cooked charcoal-broil that has been on a lot longer than 2.5 hours. My married man and I both love this recipe. and it's versatile! Basically you tin can utilise any cut of beefiness though it might work for nigh meats but I've merely tried with beef thus far. I didn't accept plenty beef curt ribs the first time and so I tossed some unknown cuts of beef from the freezer. Those chuck steak bits were so good that the 2d time I bought almost 3 pounds of just chuck steak and information technology was crawly! You too are not limited to veggies. Go crazy! Carrots are obvious but I've used sweet peppers, bell peppers, onion, celery to great success. I'll have to endeavor potatoes, rutabaga, parsnip, crimini mushrooms, and pumpkin or squash next. In some combination most veggies could possibly be used. I also add together spices also so this recipe is limited only past your imagination.
07/28/2012
Thank u for this recipe! My family love it!
02/nineteen/2012
I used this recipe to help me recreate a dish I had at a eating place the other night. I only used about a one/2 cup of each onion and carrot diced along with two cloves of garlic for flavoring. I added to the sauce virtually one/four cup of molasses and virtually 4 tablespoons of honey to sweeten the sauce up more than. Since I had a couple portabella mushroom caps to use up, I added those sliced when I had one hour remaining to cook. I served this on a bed of cream cheese polenta, with diced parsnip and a gremolata garnish. Mission accomplished: Delish!
01/28/2017
I fabricated this following the recipe as written, with ane add-on. I found the sauce a little too sweet & tomatoey for our taste, so added in 1/2 tbsp of "Rooster" republic of chile sauce to cut the sweet & add a picayune heat. Served over garlic mashed. It turned out really well!
02/17/2015
A flavorful recipe that is easy to gear up. My married man loved it. I followed the recipe with just one exception. I tasted the mixed sauce before putting it in the oven. It seemed a scrap vinegary and then I added 3 Tbs. of brown sugar. It may have been the detail barbecue sauce I used influenced the gustatory modality. This recipe is a keeper. I served it with mashed potatoes on the side. I will make this dish again. Thank you, Valerie, for providing the recipe to this delicious meal.
09/12/2017
Turned out smashing, even my 3 year sometime had three helpings! Only changes I made were adding a slash of ruby-red wine, a little oregano and basil. I made almost 3 pounds of short ribs but yet made the total corporeality of sauce the recipe called for. Will definitely make it again!
12/23/2012
Tasted very similar to something I have had earlier. The sauce took over the flavour so much that you couldn't sense of taste the meat.
10/21/2015
Tenderness and flavor had my married woman humming as she was taking her 1st seize with teeth. I apologized to her equally I served her for the bone falling away from the meat. Slight modification, volition utilize a low sodium beef broth and reduce the cooking fourth dimension past 15 minutes.
04/09/2014
I take made this recipe multiple times and information technology is always a big hit.
04/24/2016
I will definitely will make it again, simply I used this as a starting bespeak and added a few things. I loved the idea of letting carrots cook with the barbecue beefiness, nice bear on! I browned the onions, garlic and beef as written in the recipe. I made my own sauce instead of using prepared sauce and let the ribs melt in that sauce a slow cooker for 6 hours. For the sauce I stirred together in the crock pot: i/3 C nighttime dearest, 1/4 c nighttime molasses, 1 -14.five oz can petite diced tomatoes, 3 baby sweet peppers finely diced, 2 t beef flavor "Meliorate than Burgoo", 2t apple cider vinegar, 1T paprika, 2t hot paprika, 2t all spice, 1t cardamom, 1t hot pepper flakes, 1T dried thyme leaves, 1 bay leaf. They were tender & tasty but not also sweetness. PS: Take out the bay leaf before serving. ;)
03/07/2015
Actually proficient simply fairly bones. I added fresh thyme and fresh rosemary to add a bit of depth. Easy to make and definitely worth making over again.
04/18/2013
fabricated this recipe tonight for dinner and everyone loved it and wanted more I will brand this again.
08/thirty/2015
We made this using a beef roast instead of ribs and it was delicious
10/28/2019
Will definitely make again! Made the recipe exactly as directed and it was delicious. My family loved information technology. The meat was very tender. The BBQ sauce gives is overnice hint of flavor but not overpowering.
01/08/2017
This came out actually well with great flavor. I made per recipe and the only think I'll do differently next time is scale dorsum the sauce as at that place was way more sauce than I needed. Other than that, I cannot see changing much at all. This is a great new add-on to my list of recipes.
08/14/2019
Corking recipe. I excluded the barbeque sauce and added more beef goop and tomato sauce. Served information technology with Cream Polenta. Excellent.
xi/xxx/2019
The meat was very tender, but the sauce was a little besides much similar a baked-bean base for my preference. My husband didn't agree - he practically licked his plate!
01/13/2017
It turned out really good. I will definitely be making it once again. I'll brand more side by side time.
06/23/2019
It was very good! I checked the ribs at the one.5 hour mark and they were pretty tough and then I turned over done to 300 and cooked for another hour and they were succulent!
04/23/2018
I made this for my family and they loved it! I did tweak it a scrap though. My hubby doesn't similar things very sweet so I just used half a cup of bbq sauce and substituted the other half with a minor can of Rotel Mexican tomatoes. I omitted the beefiness broth only because the ane I bought had the safety seal removed ugh! It was super yummy and everyone had seconds.
05/02/2016
Super easy recipe just every bit information technology'due south written! The merely modify I made was adding some fresh push button mushrooms! Very flavorful and not bad as leftovers! My family absolutely loved it.
02/29/2016
Used half the BBQ sauce, very good!
04/07/2020
First time using my new Dutch oven, pikestaff out skilful. Will make again.
02/27/2016
This recipe was awesome. I halved the recipe since it was only for my hubby and I. It's a definite keeper!??
06/06/2021
The flavor was amazing! My brusque ribs were not lean, just I did remove most of the grease after I browned them. I did however end upwards with a lot of grease in the pot at the end...and couldn't carve up the grease from the wonderful sauce.
01/20/2022
Made several changes.
05/26/2022
it came out cracking
02/28/2016
I fabricated it and the meat was equally tough as shoe leather. it was expensive to make and a waste of money. I volition complain to the butcher -- but I dont want to brand this dish once again.
02/23/2016
Unbelievably good recipe. My best experience making brusque ribs, ever. This is a keeper. And don't worry thinking it's a small portion, they are so rich, you tin't really eat that much! Served with steamed broccoli and organic quinoa.
02/28/2016
Very good! In the hereafter, I will double the amount of carrots.
02/28/2016
I fabricated the following changes based on other reviews: chicken goop instead of beefiness, added celery to the mix, added 1/2 loving cup dry cerise wine, and I added some dry spice that gave information technology some heat and smokiness. These changes made the sauce more complex and resulted in more flavour notes. I also blended the sauce with the cooked veggies. The gravy was very flavorful -- good enough to eat on a flip flop! I did decrease the recipe by one/2 since there were only 2 of the states. I also fabricated mashed cauliflower and French dark-green beans to consummate the meal. I volition make this once more with the modifications I made.
02/29/2016
I wil most certainly brand this once again.
03/25/2016
Amazing. My fiance couldn't go enough! I served on mashed potatoes equally others did. Will brand once more.
07/09/2018
Loved it. Used i/2 loving cup of barbecue sauce because that'due south all I had left. Added mushrooms and my family could non become enough!! My boyfriend took some french breadstuff and sopped up the sauce that was left in the pot. I used a dutch oven to cook this in and it was superb. I love it and volition be adding this to my lineup of meals. I fabricated mashed potatoes, salad, green beans. All I tin say is Yum, Yum!
04/24/2019
Followed every office of this as written except I used shredded carrots rather than chunks. I like them better. Married man chosen information technology "Michelin star quality", lol. Fifty-fifty if information technology'south actually not it came out PERFECT! I braised for two hours with some stirring at ane hour. Beef fell autonomously with but a fork and served over garlic mashed potatoes? Divine!!
08/13/2017
These were amazing! They are at present a favorite dish in my home.
05/xviii/2020
I never have cooked brusk ribs and had some so I followed the recipe but cut the servings to 3 as nosotros only had 2 1/two lbs. short ribs. I honey this feature on Allrecipes. We did tweak it equally I never peel carrots, I clean them well. I likewise used a no sugar/low carb barbecue sauce. I made ruddy potato garlic smashed potatoes as a side dish. The whole meal was amazing. My husband kept maxim it was restaurant quality!!
11/04/2020
I endeavour and notice a base of operations recipe and then read a few comments, accommodate and go with ingredients on mitt. I opted for the longer braising time at a lower rut (5 hours 275) and utilized celery equally an additional aromatic. I always brand my ain bbq sauce and since summer is over this was my go to improver versus commercial. Wife says she would eat it again later on maxim that she ate ribs and then much every bit a kid never again. Thus, it passes for 5 stars!
02/23/2016
I have e'er wanted to try braising as a cooking method, this recipe was simple and succulent, will braise again and again. I used pork riblets instead of the beefiness, was wonderful. I also made information technology one 24-hour interval before serving, then reheated in oven while I broiled potatoes to proceed with the carrots and ribs. The carrots were a pleasant surprise, not mushy and the flavor was very skillful.
05/12/2019
I pretty well followed the recipe except cut dorsum on the barbecue sauce and it was great. I served it with orzo which has become a keeper for me of late.
02/nineteen/2016
Great recipe! The flavors are rich and the meat tender. I did add a T. brown carbohydrate to the BBQ sauce. O/W, no changes. Served with mashed potatoes, green peas and the carrots from the stew. A wonderful wintertime meal!
06/19/2016
Did not change recipe. Exist advised that ribs volition melt down quite a scrap so may want to up the quantity. Beef ribs not always at the grocery but when I find them I become them and now I have a great fashion to cook them. Just before serving, I took out of pot and placed on pan under broiler for a few minutes to get that slightly charred edge.
02/19/2016
Not bad starting indicate For those who don't similar the sweetness of the BBQ sauce, try a dissimilar sauce, or like me apply Heinz Chili sauce instead. Besides I braise dishes like this in a 300 caste oven. Much more even estrus and no worry about burning.
08/17/2016
Cooked in my electric pressure cooker 45 min. and they were nice and tender.
05/fifteen/2016
This recipe is difficult for me to charge per unit. The sauce is delish merely I really do not like short ribs, which I did not know until I made this recipe. I found the meat to be greasy and not tender, all there actually was is a big bone, yuk. I would make the sauce again with another blazon of rib.
05/24/2016
Astonishing season!!!! My first time braising beef short ribs!!! This recipe I'd definitely a keeper!! My hubby could get enough!!! The meat was super tender. Merely change was I simply used iii/four c bbq sauce & beef broth. The only thing I will modify next time is to remove most of the layer of fat before cooking. Cheers for sharing!!
01/xviii/2018
Absolutely succulent! Forgot to have a picture! Shop had no short ribs! Made riblets instead! They were so tender! Volition definitely make again!!
03/xviii/2017
Make over again for certain!
04/02/2016
These were delicious! I do suggest cooling downward the braising liquid and skimming off the fat after the ribs are browned. It helps concentrate the taste I believe.
04/03/2022
I have made this recipe several times and my family loves these curt ribs.
01/12/2021
Extremely tasty. I defatted the sauce as the meat added alot when rendering. I added pear onions(yum!), and will double the carrots next time. Pot was boiling too much at 325, so I reduced to 275. Three hours later, all was well. Family unit loved it.
02/07/2017
The season in these was nice. I added a few potatoes and afterward braising cooked in crockpot on low for 7 hours. Very tender, but it seemed like at that place was so much grease. Mayhap it was just my ribs. I might try again with some boneless pork ribs.
Source: https://www.allrecipes.com/recipe/218722/barbeque-style-braised-short-ribs/
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