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.
THROW-TOGETHER SHORT RIBS RECIPE - (4.6/5)
Provided by á-24350
Number Of Ingredients 13
Steps:
- In a 3-quart slow cooker, combine the first eight ingredients. Add the ribs, tomato and onion. Cover and cook on low for 4 to 5 hours or until meat is tender. In a small bowl, combine cornstarch and cold water until smooth; gradually stir into cooking juices. Cover and cook for 10-15 minutes or until thickened.
THROW-TOGETHER SHORT RIBS
'This recipe takes no time to prepare and results in the most delicious, fall-off-the-bone short ribs,' writes Lamya Asiff of Delburne, Alberta. 'The longer you cook them, the better they get!' TIP: 'Serve them on a bed of rice,' Lamya suggests.
Provided by Allrecipes Member
Time 4h25m
Yield 4
Number Of Ingredients 13
Steps:
- In a 3-qt. slow cooker, combine the first eight ingredients. Add the ribs, tomato and onion. Cover and cook on low for 4-5 hours or until meat is tender.
- In a small bowl, combine cornstarch and cold water until smooth; gradually stir into cooking juices. Cover and cook for 10-15 minutes or until thickened.
Nutrition Facts : Calories 958.9 calories, Carbohydrate 18.6 g, Cholesterol 172.4 mg, Fat 82.6 g, Fiber 1.4 g, Protein 34.1 g, SaturatedFat 35.8 g, Sodium 873 mg, Sugar 13.5 g
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