You can add 2 tbsp. Marinate in the refrigerator for at least 4 hours or for best results overnight. Cover, and transfer to oven. Remove the ribs from the marinade, and place in the Dutch-oven. Strain the marinade over the ribs, discarding the vegetables and herbs. Cook the ribs. In a Dutch oven heat olive oil and brown meat on all sides. ; 1997. Martha Stewart may receive compensation when you click through and purchase from links contained on Stir together. Rub the spice mixture into the ribs and refrigerate for up to two hours. Season with salt and pepper. Butternut squash might be fall's most versatile (and beloved!) Stir together the herbs and spices for your dry rub. Our fall-focused indoor and outdoor decorating ideas are guaranteed ways to make the perfect first impression when family and friends come calling on Thanksgiving—or any day during the season. Remove the ribs from the fridge and add the lemon-lime soda and orange juice to the roasting pan. Marinate the beef ribs from a few hours to 24 hours in the refrigerator, turning the meat occasionally. Uncover, and cook, basting occasionally with the braising liquid, until the meat is falling off the bones and is well glazed, about 30 minutes more. Simmer for two minutes to release the flavors. Add broth and remaining marinade liquid to the pot, bring to a boil. Start by carving out a designated work area in your space. Add carrots and parsnips, stirring to incorporate. An interesting twist to a traditional rib marinade is using Coca-Cola to tenderize the ribs by breaking down their fibers. vegetable. Garnish with fresh parsley. Bring to a simmer, and remove from the heat. Marinating ribs is an essential step to a delicious barbecued meal. There are so many delicious ways to use this hard-shell squash, from soups and salads to lasagna and pizza. Learn how to minimize the spread of germs with an extra few seconds of scrubbing. In a Dutch oven heat olive oil and brown meat on all sides. Remove from the refrigerator and bring to room temperature. Add salt and pepper to taste. Remove the ribs from the marinade, and place in the Dutch-oven. Lauren Habermehl for Taste of Home . Marinate the beef ribs from a few hours to 24 hours in the refrigerator, turning the meat occasionally. This marinade is intended for 1 pound of meat, but it can easily be doubled or tripled if you want to serve it for your whole family or at a dinner party. These slow cooker ribs are so tender and delicious! Marinades are basically seasoned liquids that contain some sort of acidic ingredient such as wine, vinegar or citrus juice that tenderizes the meat. You can ground the ingredients with a mortar, coffee grinder or a blender to make a powdered mixture. this link is to an external site that may or may not meet accessibility guidelines. The mouthwatering texture of these short ribs renders the long marinating followed by slow braising worth the time and patience needed. . Should You Bake Barbecue Ribs Uncovered or Covered? Place the short ribs in a large, sealable bag and pour the marinade over the meat. © Copyright 2020 Meredith Corporation. Cook for 1 1/2 hours.