Girl Meets Farm Ribs Recipe

Short Rib Gnocchi Recipe Molly Yeh Food Network

WEBFeb 17, 2021 · Deselect All. 3 tablespoons extra-virgin olive oil. 2 1/2 pounds bone-in English-cut short ribs, cut into 3-inch lengths Kosher …

1. Preheat the oven to 350 degrees F.
2. Heat 2 tablespoons oil in a large Dutch oven over medium heat. Sprinkle the short ribs all over with 1 teaspoon salt. Brown the short ribs all over, in batches if needed, removing to a plate as they brown, 4 to 5 minutes.
3. When all of the ribs are out, add the carrot, celery and onion. Cook, stirring occasionally, until slightly softened, 3 to 4 minutes. Make a spot in the center of the pot and add the tomato paste, rosemary, thyme, red pepper flakes and three-quarters of the garlic. Let sizzle for a minute or so, then stir into the vegetables. Add the wine and bring to a boil, then cook until reduced by half, 1 to 2 minutes. Add the bay leaves and 3 cups stock. Return to a simmer and add the short ribs in one layer. Cover and bake, stirring halfway through and adding more stock to keep the ribs almost covered, until the short ribs are very tender and falling from the bone, 1 1/2 to 2 hours. Remove the short ribs from the oven. Use 2 forks to shred the meat, discarding the bones and cartilage.
4. For the crispy panko topping, heat the remaining tablespoon olive oil in a small skillet over medium heat. Add the remaining garlic and cook until sizzling. Add the panko. Cook and stir until the crumbs are coated with the oil. Continue to cook and toss until the crumbs are crisp and golden, about 3 minutes. Remove from the heat, then stir in 2 tablespoons parsley and season with salt. Set aside.

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