Pioneer Woman Short Ribs Recipe

Hearty Short Rib Stew Recipe Ree Drummond Food Network

WEBJan 25, 2021 · Sprinkle the short ribs with salt and pepper, then brown in batches on all sides in the pan, about 3 minutes. …

1. For the stew: Heat the oil and butter in a Dutch oven over a medium-high heat. Sprinkle the short ribs with salt and pepper, then brown in batches on all sides in the pan, about 3 minutes. Remove and set aside.
2. Add the garlic, onions and carrots to the pan and toss in the drippings. Stir in the tomato paste and allow to cook until it has combined with the vegetables, for 1 minute. Deglaze the pan with the beer and beef stock. Add the Worcestershire sauce, rosemary, bay leaves and the browned short ribs. Cover and cook over a low heat until very tender, 2 to 2 1/2 hours. Stir in the parsley. Remove the rosemary and bay leaves before serving.
3. For the buttered egg noodles: Cook the egg noodles according to the package instructions. Drain and toss with the butter and parsley. Serve the stew over the buttered noodles.

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Braised Beef Short Rib Pot Roast Recipe Food Network

WEBNov 3, 2023 · Preheat the oven to 225 degrees F. Heat a large Dutch oven over medium heat. Pat the short ribs dry and sprinkle generously with …

Rating: 5/5(8)

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Braised Short Ribs Recipe Ree Drummond Food Network

WEBMay 7, 2015 · Preheat the oven to 325 degrees F. Salt and pepper the ribs, then dredge them in the flour. Set aside. In a large Dutch oven, cook the bacon over medium heat …

1. Preheat the oven to 325 degrees F. Salt and pepper the ribs, then dredge them in the flour. Set aside.
2. In a large Dutch oven, cook the bacon over medium heat until completely crispy and all the fat is rendered. Remove the bacon and set aside. Drain off any excess fat.
3. Add the olive oil to the pan with the bacon fat and raise the heat to high. Brown the ribs on all sides, about 45 seconds per side. Remove the ribs and set aside.
4. Lower the heat to medium. Add the carrots, shallots and onions to the pan and cook for 2 minutes. Splash in the wine and scrape the bottom of the pan to release all the flavorful bits of glory. Add the broth, 1 teaspoon kosher salt and plenty of freshly ground black pepper and bring to a boil. Taste and add more salt if needed. Add the ribs to the liquid; they should be almost completely submerged. Add the thyme and rosemary sprigs (whole) to the liquid. Finally, add the cooked bacon.

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Short Ribs with Wine and Cream The Pioneer Woman

WEBSep 22, 2011 · Quickly sear both sides of the short ribs, using tongs to flip them halfway through. (Just sear about 1 1/2 minutes per side.) Remove …

1. Heat olive oil in a heavy pot over high heat.
2. Sprinkle short ribs on both sides with salt and pepper.
3. Quickly sear both sides of the short ribs, using tongs to flip them halfway through. (Just sear about 1 1/2 minutes per side.) Remove the shortribs to a plate.Pour wine and beef broth into the pot.
4. Add rosemary. Stir to combine, scraping the bottom of the pot to deglaze.

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