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1. Heat the oil in an oven-safe 6-quart saucepot over medium-high heat. Add the ribs and cook for 15 minutes or until well browned on all sides. Remove the ribs from the saucepot. Pour off any fat. 2.
On 30 July 2020, Kerridge's 12-part TV series called Tom Kerridge Barbecues premiered on Food Network UK. [ 33 ] In January 2021, Kerridge announced that he was teaming up with British Airways to create a new range of short haul economy food; part of the airline's Speedbird Café menu. [ 34 ]
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.
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Generously season ribs with salt and pepper. Heat butter in a Dutch oven over medium heat and add ribs. Sear ribs on all sides until they get nice and brown. Remove ribs and add scallions, garlic, both mustards, thyme, rosemary. Saute for approximately 2-3 minutes then add in the wine, beef broth and water. Bring to a boil and add back in the ribs.