BEEF SHORT RIBS
Provided by Ina Garten
Yield 6 servings
Number Of Ingredients 16
Steps:
- 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.
- Meanwhile, heat the olive oil in a large Dutch oven and add the fennel, leek, onion, celery and carrots and cook over medium-low heat for 20 minutes, stirring occasionally. Add the garlic and cook for another 2 minutes. Add the tomato paste and wine, 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.
- Place the roasted ribs on top of the vegetables in the Dutch oven and add the brown sugar and beef stock. Bring to a simmer over high heat. Cover the Dutch oven and bake for 2 hours or until the meat is very tender.
- 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.
SHORT RIBS BAREFOOT CONTESSA STYLE
These are sooo delicious! I make these the day before you want to eat them...a good thing to do as the flavors marry and you can remove any extra fat easily. Tho not necessary, after oven browning the beef as instructed, I quickly pan sear them to really get that caramelization. I then deglaze the pan with some of the wine and add it to my dutch oven. You may need more wine, use your judgement. Some folks like to remove the veggies at the end, but I leave them in. When you only need a bit of tomato paste like this recipe, I love the tomato paste in a tube, like a toothpaste product, if you can find it, it lasts forever in the fridge. This is adapted from Food Network, Barefoot Contessa. Hope you enjoy!
Provided by Scoutie
Categories Meat
Time 3h20m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F.
- Spray a sheet pan with Pam, place the short ribs on it,sprinkle with salt and pepper and roast for 15 minutes. Remove from the oven.
- Reduce the oven temperature to 300 degrees F.
- Meanwhile, heat the olive oil in a large Dutch oven and add the onion, celery, carrots and cook over medium-low heat for 20 minutes, stirring occasionally.
- Add the garlic and cook for another 2 minutes.
- Add the 3 tablespoons of tomato paste. 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 or put in cheesecloth, add to pot.
- 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 in oven for 2 hours or until the meat is very tender.
- Carefully remove the short ribs from the pot and set aside.
- Discard the herbs and skim the excess fat.
- Take the veggies out and reduce the beef stock on stove top, about 20 minutes.
- Put the ribs back into the pot and heat through.
SCOTT'S SHORT RIBS FROM THE BAREFOOT CONTESSA
This is from the potluck dinner episode of the Barefoot Contessa, Ina Garten. They were so fall-off-the bone good-looking on TV that I just had to post these!!! From FoodNetwork.com
Provided by Spongebob Chefpants
Categories One Dish Meal
Time 2h20m
Yield 1 large pot rib dinner, 6 serving(s)
Number Of Ingredients 14
Steps:
- 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.
- 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.
- 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.
- 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.
SCOTT'S SHORT RIBS (BAREFOOT CONTESSA)
Steps:
- 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. 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. 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. 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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