Scotts Short Ribs Barefoot Contessa Recipes

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BEEF SHORT RIBS



Beef Short Ribs image

Provided by Ina Garten

Yield 6 servings

Number Of Ingredients 16

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.

SCOTT CONANT'S BRAISED SHORT RIBS



Scott Conant's Braised Short Ribs image

This wonderful recipe for braised short ribs is courtesy of chef Scott Conant. This recipe is a great dish to serve on its own but also serves as a great filling for Scott Conant's Short-Rib Ravioli.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Number Of Ingredients 13

3 1/2 pounds beef short ribs
Coarse salt and freshly ground pepper
2 tablespoons olive oil
1 small carrot, cut into 1/4-inch dice
1 stalk celery, cut into 1/4-inch dice
1 medium onion, cut into 1/4-inch dice
4 cloves garlic, chopped
1/2 cup balsamic or red-wine vinegar
3/4 cup red wine
6 plum tomatoes, seeded and quartered
2 cups store-bought chicken reduction, diluted with water until just thicker than chicken stock
3 sprigs fresh thyme
3 sprigs fresh rosemary

Steps:

  • Heat oven to 300 degrees. Season ribs with salt and pepper. In a Dutch oven, heat olive oil over medium-high heat. Sear ribs, in batches if necessary, until browned all over, 10 to 15 minutes. Remove ribs, and transfer to a large bowl; set aside.
  • Add carrot, celery, onion, and garlic to pot, using more olive oil if necessary; saute until browned, about 10 minutes. Add vinegar and red wine; stir with wooden spoon until all browned bits have been scraped from the pan and the bottom of the Dutch oven is clean. Continue to cook until liquid is reduced by 1/3. Add tomatoes, chicken reduction, and herbs. Return ribs to pot, bring to a boil, cover pot, and transfer to oven. Cook, turning ribs once or twice during cooking, until fork tender and meat is just barely clinging to the bone, 3 1/2 to 4 hours.
  • Remove ribs from pot; set aside. Strain, reserving cooking liquid, discarding solids. Use a large spoon to remove clear fat floating on surface of cooking liquid. Cook over medium-high heat until reduced and thickened.
  • Slice meat off ribs, against the grain, into 1/3-inch-thick pieces; ribs may be served whole, if desired. Serve drizzled with sauce.

THE BAREFOOT CONTESSA'S BARBECUED RIBS RECIPE - (3.5/5)



THE BAREFOOT CONTESSA'S BARBECUED RIBS Recipe - (3.5/5) image

Provided by lisalang

Number Of Ingredients 14

1/2 cup vegetable oil
1 1/2 cups chopped yellow onion (2 medium onions)
1 tablespoon minced garlic (3 cloves)
1 cup tomato paste
1 cup cider vinegar
1 cup honey
1/2 cup Worcestershire sauce
1 cup Dijon mustard
1/2 cup soy sauce
1 cup hoisin sauce
2 tablespoons chili powder
1 tablespoon ground cumin
1 1/2 teaspoons crushed red pepper flakes
2 racks St. Louis pork ribs (4 to 5 pounds)

Steps:

  • For the marinade, heat the vegetable oil in a large saucepan over low heat. Add onions and garlic and sauté for 10 minutes, until the onions are translucent but not browned. Add the tomato paste, vinegar, honey, Worcestershire sauce, mustard, soy sauce, hoisin sauce, chili powder, cumin, and red pepper flakes. Simmer uncovered over low heat for 30 minutes. Set aside half of the marinade for serving. (You don't want the sauce you use for dipping the cooked ribs to touch the raw meat.) 2. Meanwhile, preheat the oven to 350 degrees. Place the ribs on a baking sheet, slather both sides with marinade, and bake for 1 hour. 3. Place the ribs on a charcoal grill and cook for 3 to 5 minutes until one side is nicely browned. Turn the ribs and close the cover of the grill, making sure the vents are open enough to allow airflow, but not so much that there are flames around the meat. Grill the ribs for 10 more minutes, turning if necessary, until both sides are nicely browned. Place the ribs on a platter, brush with more marinade, and wrap tightly with aluminum foil. Allow to rest for 10 to 15 minutes. Slice between the ribs, and serve hot with the reserved sauce for dipping.

SHORT RIBS BAREFOOT CONTESSA STYLE



Short Ribs Barefoot Contessa Style image

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

9 beef short ribs, trimmed of fat
kosher salt & freshly ground black pepper
1/4 cup olive oil
1 1/2 cups chopped onions (2 onions)
1 cup large-diced celery
1 cup carrot, peeled and large-diced
3 garlic cloves, finely chopped
3 tablespoons tomato paste
0.5 (750 ml) bottle Burgundy wine (such as Cab) or 0.5 (750 ml) bottle dry red wine (such as Cab)
fresh rosemary sprig
fresh thyme sprig
1 cup mushroom, halved
4 cups beef stock
1 tablespoon brown sugar

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.

SCOTT'S SHORT RIBS (BAREFOOT CONTESSA)



SCOTT'S SHORT RIBS (BAREFOOT CONTESSA) image

Categories     Beef     Bake

Yield 6 servings

Number Of Ingredients 14

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

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.

SCOTT'S SHORT RIBS



Scott's Short Ribs image

Provided by Ina Garten

Categories     main-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 14

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

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.

SCOTT'S SHORT RIBS FROM THE BAREFOOT CONTESSA



Scott's Short Ribs from the Barefoot Contessa image

This is from the potluck dinner episode of the Barefoot Contessa, Ina Garten. They were so fall-off-the bone good-looking on TV that I just had to post these!!! From FoodNetwork.com

Provided by Spongebob Chefpants

Categories     One Dish Meal

Time 2h20m

Yield 1 large pot rib dinner, 6 serving(s)

Number Of Ingredients 14

6 beef short ribs, trimmed of fat
kosher salt & freshly ground black pepper
1/4 cup olive oil
1 1/2 cups chopped onions (2 onions)
4 cups large-diced celery (6 large stalks)
2 carrots, peeled and large-diced
1 small fennel, fronds, stems, and core removed, large-diced
1 leek, cleaned and large-diced, white part only
3 garlic cloves, finely chopped
1 (750 ml) bottle Burgundy wine or 1 (750 ml) bottle dry red wine
fresh rosemary sprig
fresh thyme sprig
6 cups beef stock
1 tablespoon brown sugar

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.

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