These flavorful ribs can be made ahead of serving, which both heightens the flavor and makes it much easier to remove excess fat from the dish. Short...
red wine, garlic, +balsamic vinegar, +brown sugar, +nonstick cooking spray, +black pepper, +kosher salt, +beef broth, +tomato, +red onions, +beef
Tiring of the ultra-refined nouvelle cuisine that epitomized eighties dining, cooks rediscovered the comforting humble cuts such as short ribs and shanks....
garlic, red wine, +bay leaves, +beef broth, +caraway seed, +carrot, +celery, +thyme, +flour, +onions, +tomato, +ribs, +vegetable oil
The beefiest, most succulent, tender chunks of beef on the planet served with a delicious, perfect sauce. Simple and oh so good. Prep:20m
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"Beef short ribs, aromatic vegetables and fresh herbs simmer in broth and red wine until the meat is tender and nearly falling off the bone. Mashed root...
garlic, red wine, +beef, +yellow squash, +carrot, +celery, +flour, +olive oil, +parsnip, +spanish onions, +beef broth, +vegetable broth, +sweet potato, +turnip
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This recipe is in the October 2008 issue of Bon Appetit and is absolutely delicious. It is very easy to make but looks and tastes like you spent hours...
These succulent, twice-cooked short ribs must marinate overnight in red wine before braising, so plan accordingly. I LOVE these with garlic mashed potatoes...
red wine, garlic, +flour, +bay leaf, +beef, +beef broth, +carrot, +thyme, +dijon mustard, +leek, +parsley, +salt, +vegetable oil
These succulent, twice-cooked short ribs must marinate overnight in red wine before braising, so plan accordingly. By Thomas Keller from "Keller Instincts".Time...
red wine, garlic, +flour, +bay leaf, +beef, +carrot, +thyme, +dijon mustard, +leek, +parsley, +salt, +veal stock, +vegetable oil
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