Ina Garten's Short Ribs | Barefoot Contessa | Food Network

for a potluck party I have three basic principles make it ahead make things that travel well and make it so delicious so for this party I'm making short ribs and cheddar Dill cornbread how good does that sound so what I did was I asked the butcher for nine short ribs and I asked them to trim the fat off them I've got nice big meaty short ribs what I'm going to do is I'm going to roast them first and then I'm going to put them in a big pot with all kinds of wine and vegetables and just cook them up slowly so they're really tender and delicious so I have nine short ribs extra one in the middle just sprinkle them with lots of salt and pepper I'm going to roast them at high temperature 400° for about 15 minutes and what that's going to do is really caramelize and sear the meat instead of doing it on top of a stove which is so annoying and then into the oven 400° for about 15 minutes and then it's going to go all into a big stock pot okay into the oven best thing about a potluck party is I love surprises can't wait to see what tr's making for [Music] dessert so while the short RS SE in the oven I'm going to get the vegetables for the sauce ready so I'm going to chop up lots of vegetables and then cook them over low heat in a stock pot and really caramelize the flavors get the wonderful flavors into the sauce the first thing I'm starting with this one large leak which is really in the onion family but a milder onion flavor very classic for sauces and what I did was I washed it really really well cuz sometimes there's sand in in leaks I'm going to heat up 1/4 cup of oil need a big stock Puck for this cuz all the vegetables and the short RS are going to go into this and while that heats up we going to get one fin all chopped up found it was kind of unusual vegetable it's pretty much available everywhere now just cut off the tops cut off the end that's brown and then what I like to do is take out the core so just run your knife down the middle and you can see the core is right right there it's that little triangle so just take it out just a little tougher than the rest of the fennel fennel is really this wonderful Anis flavor if you haven't had it I have to say I'm not a fan of raw fennel but cooked fennel is so delicious so I'm just going to chop it up I've got all kinds of vegetables in this sauce and the more vegetables the more flavored it is fennel and leaks and carrots and celery and onions it all Blends together just cooked for a long time it just flavors the sauce beef short ribs can be really rich so I like a really nice fresh vegetable sauce to go with it so oil's nice and hot so in goes the fennel and leaks just toss them right in and I have lots more vegetables to put in the sauce I've got two onions four cups of celery and two carrots I'm going to just put them right in this gives the sauce so much flavor and texture it's wonderful and when the short ribs are so rich that really the vegetables and the sauce really cut that fabulous just going to give it a big stir going to cook this for about 15 20 minutes until the vegetables are really tender and browned and then I'm going to add wine I'm going to add herbs it's going to be delicious so I've got three cloves of garlic just right into the pot I'm going to cook them for just about a minute so you get all the flavor but not burnt okay give it a little Stires this smell good can even smell like garlic already okay now I'm going to put some tomato paste in about two tablespoons it's going to really intensify the sauce and a whole bottle of red wine I'm using burgundy I always cook with something I'd want to serve for dinner you don't want to use a cheap wine and you're cooking and then it tastes like cheap dinner fabulous so this is going to cook for about 10 minutes until the wine is reduced by half and it really intensify the flavors oh I think I can smell those short ribs searing in the oven going to go see how they're doing oh my God they're just gorgeous nice and brown I'm going to turn the oven down to 300 and what I'm going to do is put the short ribs into the sauce and then put it all back in the oven and it's going to cook slowly for a long time until those short ribs you can just eat them with a spoon this is great okay now I'm going to season the sauce going to put in a tablespoon of [Music] salt teaspoon of [Music] pepper okay give that a big stir okay now I'm going to make an herb bouquet it's sort of like a bouquet Garney but just two herbs so I've got rosemary and fresh thyme what I'm going to do is I'm going to tie them together if I just put them in the sauce then fishing out the stems would be impossible but if I tie them together and just fish out the whole bundle get all of the flavor and none of the problems okay right into the sauce okay so I'm just going to put the ribs in just put them right on top of the sauce TI's dessert better be really good after this it's a challenge to use is better somehow I think it will be okay that's perfect fit nine short ribs right in okay next a little bit of a surprise ingredient tablespoon of brown sugar really brings out the sweetness in the vegetable and caramelizes everything and six cups of beef stock I have homemade beef stock but if you can find good beef stock in the store that's fine too homemade is always better so it's a lot of liquid and it's just going to simmer slowly in this stock and the sauce and all the juices from the short ribs oh my God this is going to be so good okay now I'm just going to bring this up to a simmer give it a stir you want it simmering when it goes in the oven so it starts cooking right away going to put it into the oven 300° for about 2 hours really slow cook it it's going to be one great dinner whoa that's a big pot the short ribs have been cooking for about 2 hours they're going to be meltingly tender what I'm going to do is oh how good does that look what I'm going to do is I'm going to take the short ribs out of the sauce and then I'm going to reduce the sauce down even further these are going to just be wonderful oh they're just completely falling apart look at that I'd say TR is going to be very happy with this dinner so the point of reducing the sauce is just really intensify the flavor whoa they're just completely falling off the bone wonderful part of having bones in the sauce is it really flavors it and thickens it so I'm going to take all of these out it's amazing how much the short ribs actually reduce in size when they're cooking they look pretty big when they start but by now they're really smaller so I think two or three per person is great so I'm going to take out the a little bundle of herbs that has just nothing but stems now and that's why we tie it together and I'm going to skim off some of the fat because you really don't want the sauce to be too greasy the short RS are rich enough as it is I'm going to reduce this on simmer for about 20 minutes till it's rich and thick and delicious and next I'm going to make chedo cornbread to go with it how good is that

Channel: Food Network

Views: 175,816

Keywords: barefoot contessa, chef, comfort, comforting, comforting dinner, cook, dinner, easy, easy recipe, food, food network, how-to, ina garten, ingredients, recipe, simple, comfort food, fn, barefoot contessa desserts, ina garten recipes, dinner party, barefoot contessa recipe, ina garten recipe, short ribs, short rib recipe, best short ribs, entertaining recipes, how to make short ribs, easy short ribs, roasted short ribs, beef stew, comfort recipes, fennel

Id: eaM4QlBLnLs

Length: 8min 23sec (503 seconds)

Published: Sun Mar 17 2024