Silver Palate Short Ribs Recipes
SILVER PALATE SHORT RIBS
Steps:
- 1. Sprinkle the pepper over the short ribs. Heat the olive oil in a Dutch oven or casserole over medium heat. Sear the ribs, 3 or 4 at a time, browning well on all sides. As they are browned, drain them on paper towels. 2. Preheat the oven to 350°F. 3. Return half of the ribs to the casserole. Sprinkle with half of the garlic. Layer half of each vegetable over the meat. Add 4 cloves and sprinkle with half of the parsley. Repeat with the remaining ingredients, ending with a layer of chopped parsley. 4. In a bowl mix together the vinegar, tomato paste, brown sugar, salt, the 1 teaspoon black pepper, and the cayenne. Pour it over the meat and vegetables and then add the beef stock just to cover. 5. Cover the casserole, set over medium heat, and bring to a boil. Bake on the center rack of the oven for 1½ hours. Uncover and continue baking until the meat is very tender, 1½ hours longer. Taste, correct the seasoning, and serve immediately.
BEEF SHORT RIBS
Provided by Ina Garten
Yield 6 servings
Number Of Ingredients 16
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.
SHORTBREAD HEARTS (SILVER PALATE) RECIPE - (3.8/5)
Provided by LDenvir
Number Of Ingredients 6
Steps:
- Cream butter and confectioners sugar til light. Sift flour and salt together and add to mixture. Add vanilla and blend. Gather dough into a ball, wax paper, and chill for 4 hours. Roll out to 5/8th inch. Cut out cookies and sprinkle with sugar. Refrigerate for an hour. Bake at 325 for about 20 minutes.
SILVER PALATE RIB SAUCE
Make and share this Silver Palate Rib Sauce recipe from Food.com.
Provided by Chilicat
Categories Sauces
Time 12m
Yield 2 cups
Number Of Ingredients 7
Steps:
- Over medium heat in a small saucepan, whisk mustards, then add remaining ingredients.
- Simmer over low heat about 10 minutes.
Nutrition Facts : Calories 587.9, Fat 9.2, SaturatedFat 1.1, Sodium 1229.7, Carbohydrate 129.7, Fiber 2.5, Sugar 124.7, Protein 4.1
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