Best Ina Garten Braised Short Ribs Recipes
INA GARTEN BRAISED SHORT-RIBS
Steps:
- Preheat the oven to 400 degrees. 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. 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.
ULTIMATE BEEF STEW
Ina Garten couldn't possibly have known when she started working on her latest cookbook how much we'd all need comfort food right now. She came up with the concept for Modern Comfort Food more than two years ago, figuring the book would arrive just before the presidential election and that we might be a bit stressed. "Little did I know that 2020 would bring so much more," she says. "Right now I think we just want really simple comforting foods that make us feel good." In many ways, the book seems meant to be. "It was the easiest one I've ever written. I tend to gravitate toward comfort food anyway, and I found that the book just flowed in a way I don't ever remember." Many of the recipes are the culmination of years of experimentation and taste memories. This beef stew was inspired by the takeout stews Ina and Jeffrey ate in their tent when they camped outside Paris in the spring and summer of 1971. "Over the years I learned a lot about what makes beef stew really delicious," she says. "A nice red wine, short ribs instead of chuck. It's a classic recipe, just done in a more modern way."
Provided by Ina Garten
Categories main-dish
Time 3h
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 300˚ F.
- Heat the oil in a large (11- to 12-inch) Dutch oven over medium heat. Add the pancetta and cook for 4 to 5 minutes, until browned. With a slotted spoon, transfer the pancetta to a plate lined with a paper towel and set aside.
- Meanwhile, season the short ribs all over with 2 teaspoons salt and 1 teaspoon pepper. Brown half the meat in the Dutch oven over medium heat, turning occasionally, for 5 to 7 minutes, until browned on all sides. Transfer the meat to a bowl and brown the second batch. (Don't cook them all in one batch or they won't brown!) Transfer the second batch to the bowl and set aside.
- Off the heat, add the Cognac and 1/3 cup of the wine to the pot, scraping up any browned bits, then simmer over medium heat for one minute. Add the onions and fennel and sauté, stirring occasionally, for 7 to 8 minutes, until the vegetables are tender. Add the garlic and cook for one minute.
- Stir the tomatoes and tomato paste into the vegetables. Add the remaining 2/3 cup of wine, the beef broth, the seared meat (and juices), 2 teaspoons salt and 1 teaspoon pepper. Bring to a simmer, cover and bake for 1 1/4 hours, checking occasionally to be sure the liquid is simmering.
- Degrease the stew, if necessary. Stir in the carrots and potatoes, cover and bake for one hour longer, until the vegetables and meat are very tender when tested with a fork. Just before serving, stir in the peas and pancetta, taste for seasonings and serve hot in large, shallow bowls.
BRAISED SHORT RIBS
Steps:
- Season each short rib generously with salt. Coat a pot large enough to accommodate all the meat and vegetables with olive oil and bring to a high heat. Add the short ribs to the pan and brown very well, about 2 to 3 minutes per side. Do not overcrowd pan. Cook in batches, if necessary.
- Preheat the oven to 375 degrees F.
- While the short ribs are browning, puree all the vegetables and garlic in the food processor until it forms a coarse paste. When the short ribs are very brown on all sides, remove them from the pan. Drain the fat, coat the bottom of same pan with fresh oil and add the pureed vegetables. Season the vegetables generously with salt and brown until they are very dark and a crud has formed on the bottom of the pan, approximately 5 to 7 minutes. Scrape the crud and let it reform. Scrape the crud again and add the tomato paste. Brown the tomato paste for 4 to 5 minutes. Add the wine and scrape the bottom of the pan. Lower the heat if things start to burn. Reduce the mixture by half.
- Return the short ribs to the pan and add 2 cups water or until the water has just about covered the meat. Add the thyme bundle and bay leaves. Cover the pan and place in the preheated oven for 3 hours. Check periodically during the cooking process and add more water, if needed. Turn the ribs over halfway through the cooking time. Remove the lid during the last 20 minutes of cooking to let things get nice and brown and to let the sauce reduce. When done the meat should be very tender but not falling apart. Serve with the braising liquid.
SCOTT'S SHORT RIBS
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.
INA GARTEN'S RED WINE-BRAISED SHORT RIBS IS THE ANSWER TO BORING WINTER MEALS
When it's really cold, Ina Garten's Red Wine-Braised Short Ribs Recipe simmered with a whole bottle of red wine, a bottle of Guinness and lots of vegetables, is pure comfort food.
Provided by Parade
Time 30m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat oven to 425°F. Place short ribs on a sheet pan, brush tops with olive oil, and sprinkle with 1½ Tbsp salt and 1½ tsp pepper. Roast 20 minutes; remove from oven. Reduce temperature to 325°F. Meanwhile, heat ¼ cup olive oil in a large (12-inch) Dutch oven over medium heat. Add leeks, celery, onions and carrots; cook over medium to medium-high heat 20 minutes, stirring occasionally. Add garlic; cook 1 minute. Add wine, bring to a boil, reduce heat to medium and simmer 10 minutes, until liquid is reduced. Add stock, tomatoes, Guinness, thyme, 1 Tbsp salt and 1½ tsp pepper. Add ribs to pot along with juices and seasonings from sheet pan. Bring to a boil, cover, and cook in oven 1 hour. Uncover and cook for 1 more hour, until meat is very tender. Transfer short ribs to a plate with a slotted spoon; discard thyme bundle and any bones that have separated from meat. Simmer sauce on stove for 20 minutes. Skim some of fat off top; discard. Return ribs to pot, heat 5 minutes, and taste for seasonings. Serve hot in shallow bowls spooned over Creamy Blue Cheese Grits, with extra sauce on the side.
Nutrition Facts :
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.
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