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The Barefoot Contessa loves pairing these short ribs with crusty bread or her Creamy Parmesan Polenta recipe, which only takes minutes and six ingredients to whip up.
Season short ribs with salt and pepper, brown in batches, and set aside. Deglaze the pot with Cognac and some wine, scraping up browned bits, then sauté onions and fennel until tender.
Here are the chef's best breakfast recipes, from truffled scrambled eggs to coffee cake. ... tender short ribs, and a splash of Sriracha for a bit of a kick. ... "Barefoot Contessa Parties!," page 37.
6 serving-sized pieces beef short ribs (about 3 pounds) 2 tbsp packed brown sugar; 3 clove garlic, minced; 1 tsp dried thyme leaves, crushed; 1 / 4 cup all-purpose flour; 1 can (10 1/2 ounces) Campbell's® Condensed French Onion Soup; 1 bottle (12 fluid ounces) dark ale or beer; hot mashed potatoes or egg noodles
Transfer the ribs to a plate and remove the bones. Strain the sauce into a heatproof measuring cup and skim off the fat. Return the sauce to the casserole and boil until reduced to 2 cups, 10 minutes. Return the meat to the sauce and simmer over low heat until heated through. Serve the ribs with egg noodles.
Get the recipe. 35. White Wine Braised Short Ribs with Buttered Mushroom Cream Sauce. Half Baked Harvest. Time Commitment: 6 hours and 30 minutes. ... The Barefoot Contessa does it again, ...