BEEF FLAT RIBS RECIPES

Name: Beef Short Ribs
Yield: 6 servings
Ingredients: Fresh thyme sprigs; 1 tablespoon brown sugar; 6 cups beef stock; 6 beef short ribs, trimmed of fat; Kosher salt; Freshly ground black pepper; 1/4 cup good olive oil; 1 small fennel, fronds, stems, and core removed, large-diced; 1 leek, cleaned and large-diced, white part only; 1 1/2 cups chopped onion (2 onions); 4 cups large-diced celery (6 large stalks); 2 carrots, peeled and large-diced; 3 garlic cloves, minced; 2 tablespoons tomato paste; 1 (750-ml) bottle Cotes du Rhone or other dry red wine; Fresh rosemary sprigs

BEEF SHORT RIBS RECIPE | INA GARTEN | FOOD NETWORK

Beef Short Ribs Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Yield 6 servings

Number Of Ingredients 16

Ingredients

Fresh thyme sprigs
1 tablespoon brown sugar
6 cups beef stock
6 beef short ribs, trimmed of fat
Kosher salt
Freshly ground black pepper
1/4 cup good olive oil
1 small fennel, fronds, stems, and core removed, large-diced
1 leek, cleaned and large-diced, white part only
1 1/2 cups chopped onion (2 onions)
4 cups large-diced celery (6 large stalks)
2 carrots, peeled and large-diced
3 garlic cloves, minced
2 tablespoons tomato paste
1 (750-ml) bottle Cotes du Rhone or other dry red wine
Fresh rosemary sprigs

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.

SLOW-COOKED BEEF SHORT RIBS RECIPE | GORDON RAMSAY RECIPES

Slow-cooked Beef Short Ribs Recipe | Gordon Ramsay Recipes image

Short ribs are going through a real renaissance, just like lamb shanks and pork cheeks have before them. They are a cheap cut full of fat and sinew but that disappears as you slowly cook them in red wine and stock.

Provided by Gordon Ramsay

Categories Beef

Total Time 3 hours 40 minutes

Prep Time 40 minutes

Cook Time 03 hours 00 minutes

Yield 2

Number Of Ingredients 9

Ingredients

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