Want to take your short rib recipe to the next level? Follow the Barefoot Contessa's advice and skip stovetop searing for ...

Season the short ribs generously with kosher salt and black pepper. Once the oil is hot, add the short ribs, meaty side down. Sear them for about 5 minutes until a golden brown crust forms.

To serve, reheat the ribs, covered, in a 350 degree oven for 1 to 1 1/2 hours. Serve these short ribs with buttered egg noodles tossed with chopped fresh parsley, or mashed potatoes or rice.

Heat oven to 350 degrees. Return short ribs to pan and add 2 cups water or until water almost covers the meat. Add thyme bundle and bay leaves. Cover pan and bake 4-5 hours until fork tender.

Preheat oven to 350 degrees. Season short ribs with salt and pepper. Coat pot with oil and sear short ribs in batches. When meat is seared to an amber brown color, transfer to roasting pan.

After 1-2 hours, check internal temperature of the ribs (should be roughly 200-205 degrees). When you insert the thermometer, it should feel like you inserting it into warm butter. Remove the pan ...

Instructions 1. Season short ribs with salt and pepper; be rather generous. In a mixing bowl, whisk together zinfandel, sugar, tomatoes, beef broth, garlic, thyme, bay leaves, and a pinch of salt. 2.

5 lbs. beef short ribs, boneless 1 tbsp. kosher salt 1 tsp. black pepper 4 oz. vegetable oil 1 lb. yellow onion, chopped 1/2 lb. carrots, chopped 1/2 lb. celery, chopped 4 garlic cloves, smashed ...

Fresh horseradish 1. Combine the short ribs, onion, carrot, celery, garlic and wine in a large zip-top bag. Seal and massage to coat. Refrigerate for at least three hours and up to overnight. 2.

5. Remove short ribs, set aside and allow to cool enough so you can break them up. Transfer Dutch oven back to the stove top to make the sauce. Strain out and discard vegetables.