Barefoot Short Ribs Recipe

Scott's Short Ribs Recipe Ina Garten Food Network

WEBJul 22, 2015 · Meanwhile, heat the olive oil in a large Dutch oven and add the onion, celery, carrots, fennel, and leek and cook over medium-low …

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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Slow Cooker Short Ribs (Easy Crock Pot Recipe)

WEBMay 5, 2023 · Pat the short ribs dry with a paper towel to absorb any excess moisture. Then season the meat all over with 1 tsp salt and 1/4 …

Rating: 5/5(34)
1. Pat the short ribs dry with a paper towel to absorb any excess moisture. Then season the short ribs all over with 1 tsp salt and 1/4 tsp black pepper.
2. Heat a large skillet over medium high heat, then add the ghee. Sear the short ribs on all sides until browned and caramelized, about 5 minutes total. The browning is what you're looking for, so take the time it needs to develop that color and flavor.
3. Remove the short ribs to a plate, then add the onion, carrot, and celery to the pan. Season with 1/4 tsp salt, and add the thyme and bay leaf. Toss for 1 minute to allow the moisture from the vegetables to deglaze the pan and incorporate the fat and juices.
4. Add the wine, beef stock, and honey, and bring to a boil, which should take a few minutes. Then pour the contents of the pan into the crock of your slow cooker. Nestle the short ribs into the liquid, submerging it the best you can (but it's fine if they aren't completely submerged).

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Keto Peppery Glazed Beef Short Ribs Carb Manager

WEBStep 2. Turn the heat down low. Pour only a HALF CUP of the beef broth over the short ribs, followed by the red wine vinegar. Place a lid over …

Rating: 4/5(6)
1. Drizzle the olive oil in the base of a large pot, and place the short ribs in the oil. Place a lid on the pot and turn the heat on to a medium-low heat. Cook for up to 5 minutes - until you see the beef has turned brown in the oil. Use a pair of tongs to rotate the beef, cooking it on all sides (as much as the short ribs will allow) until the meat turns golden brown. Use the lid to trap in steam every time you rotate the short ribs.
2. Turn the heat down low. Pour only a HALF CUP of the beef broth over the short ribs, followed by the red wine vinegar. Place a lid over the pot once more and cook until the beef releases its fat into the broth and loosens from the bones. Rotate the beef and adjust the heat as necessary to avoid burning - this process may take up to 60 minutes.
3. Once the beef is tender enough, temporarily turn the stove heat off. Transfer the short ribs to a cutting board, and slice the beef away from the bones. Slice the short ribs into 2-inch long rectangular pieces.
4. Return the beef to the pot. You may also return the bones for additional flavor when cooking, and you can discard the bones at the end of the recipe. Stir all remaining ingredients into the pot, including 1 bay leaf and the remaining 1 cup of beef broth.

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