Ina Garten Recipes Beef Short Ribs

Barefoot Contessa Red WineBraised Short Ribs

WEBPreheat the oven to 425 degrees. Place the short ribs on a sheet pan, brush the tops with olive oil, and sprinkle with 1½ tablespoons salt and …

1. Preheat the oven to 425 degrees. Place the short ribs on a sheet pan, brush the tops with olive oil, and sprinkle with 1½ tablespoons salt and 1½ teaspoons pepper. Roast for 20 minutes and remove from the oven. Reduce the temperature to 325 degrees.
2. Meanwhile, heat ¼ cup olive oil in a large (12-inch) Dutch oven, such as Le Creuset, over medium heat. Add the leeks, celery, onions, and carrots and cook over medium to medium-high heat for 20 minutes, stirring occasionally. Add the garlic and cook for one minute. Add the wine, bring to a boil, lower the heat, and simmer over medium heat for 10 minutes, until the liquid is reduced. Add the stock, tomatoes, Guinness, thyme, 1 tablespoon salt, and 1½ teaspoons pepper.
3. Place the ribs in the pot, along with the juices and seasonings from the sheet pan. Bring to a boil, cover, and cook in the oven for one hour. Uncover and cook for one more hour, until the meat is very tender.
4. Remove the short ribs to a plate with a slotted spoon and discard the thyme bundle and any bones that have separated from the meat. Simmer the sauce on the stove for 20 minutes, until reduced. Skim some of the fat off the top and discard. Return the ribs to the pot, heat for 5 minutes, and taste for seasonings. Serve hot with Creamy Parmesan Polenta or Emily's English Roasted Potatoes.

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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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Barefoot Contessa Foolproof Ribs with Barbecue …

WEBFoolproof Ribs with Barbecue Sauce. Preheat the oven to 350 degrees. Line a sheet pan with aluminum foil. Place the ribs on the sheet pan …

1. Heat the oil in a large saucepan over low heat, add the onions, and cook for 10 to 15 minutes, until the onions are translucent but not browned.
2. Add the garlic and cook for 1 more minute.
3. Add the tomato paste, vinegar, honey, Worcestershire sauce, mustard, soy sauce, hoisin sauce, chili powder, cumin, and red pepper flakes.
4. Bring to a boil, then lower the heat and simmer uncovered for 30 minutes.

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