Pioneer Woman Short Ribs Recipe

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 …

Rating: 5/5(156)
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 …

Rating: 5/5(2)
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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Short Ribs with Collards and Peppers Recipe Food …

WEBMar 4, 2019 · Set a 6-quart multi-cooker to the saute setting on high. When hot, add the bacon and cook until crisp, about 5 minutes. Remove the …

1. For the ribs: Put the flour in a pie pan, add the salt and pepper and mix. Dredge the ribs in the mix and set aside on kitchen paper.
2. Set a 6-quart multi-cooker to the saute setting on high. When hot, add the bacon and cook until crisp, about 5 minutes. Remove the bacon to a plate. Remove 2 tablespoons of the bacon grease and set it aside for the collards.
3. Working in batches of 3 to 4 ribs at a time, brown the short ribs on all sides, using the olive oil if needed. Set aside.
4. Add the carrots, celery and onions to the pot. Add the garlic and tomato paste and mix.

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