Barefoot Short Ribs Recipe

Scott's Short Ribs Recipe Ina Garten Food Network

WEBJul 22, 2015 · Preheat the oven to 400 degrees F. Place the short ribs on a sheet pan, sprinkle with salt and pepper, and roast for 15 minutes. …

Rating: 5/5(158)
1. Preheat the oven to 400 degrees F. Place the short ribs on a sheet pan, sprinkle with salt and pepper, and roast for 15 minutes. Remove from the oven. Reduce the oven temperature to 300 degrees F.
2. Meanwhile, heat the olive oil in a large Dutch oven and add the onion, celery, carrots, fennel, and leek and cook over medium-low heat for 20 minutes, stirring occasionally. Add the garlic and cook for another 2 minutes. Pour the wine over the vegetables, bring to a boil, and cook over high heat until the liquid is reduced by half, about 10 minutes. Add 1 tablespoon salt and 1 teaspoon pepper. Tie the rosemary and thyme together with kitchen twine and add to the pot.
3. Place the roasted ribs on top of the vegetables in the Dutch oven and add the beef stock and brown sugar. Bring to a simmer over high heat. Cover the Dutch oven and bake for 2 hours or until the meat is very tender.
4. Carefully remove the short ribs from the pot and set aside. Discard the herbs and skim the excess fat. Cook the vegetables and sauce over medium heat for 20 minutes, until reduced. Put the ribs back into the pot and heat through. Serve with the vegetables and sauce.

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Braised Beef Short Ribs The Mediterranean Dish

WEBJan 8, 2015 · Combine 1 ½ teaspoon seasoned salt, 1 teaspoon pepper, paprika and ground cardamom in a small bowl. Spice short ribs …

Rating: 5/5(2)
1. Preheat the oven to 300 degrees F.
2. Combine 1 1/2 tsp seasoned salt, 1 tsp pepper, paprika and ground cardamom in a small bowl. Spice short ribs generously on all sides.
3. In a French/Dutch oven or heavy braising pot, heat 2 tbsp of vegetable oil. Deeply brown the short ribs on all sides on medium-high heat. Remove from pot and set aside.
4. Add more oil to the pot if needed and bring heat to medium, saute the potatoes, celery, and red onion, for about 10 minutes; toss occasionally. Season the vegetables lightly with seasoned salt and black pepper. Remove from pot and set aside briefly.

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