Scott'S Short Ribs From The Barefoot Contessa Recipe

Name: Scott'S Short Ribs From The Barefoot Contessa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 (750 ml) bottle dry red wine; fresh rosemary sprig; fresh thyme sprig; 6 cups beef stock; 1 tablespoon brown sugar

Servings: persons

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 (750 ml) bottle dry red wine
fresh rosemary sprig
fresh thyme sprig
6 cups beef stock
1 tablespoon brown sugar

1
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.
2
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.
3
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.
4
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.

750

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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), and more.

Yes, Scott'S Short Ribs From The Barefoot Contessa falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Scott'S Short Ribs From The Barefoot Contessa

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