There are few dishes that evoke true culinary comfort quite like perfectly braised beef short ribs. Imagine meat so tender it ...

If you’re a meat lover, this braised beef short ribs recipe served over creamy polenta is the perfect fall-off-the-bone recipe. You will love the flavor in this easy-to-prepare recipe. Short ...

Bring wine, carrot, leek, onion, garlic, parsley, thyme and bay leaf to boil in wide pot. Tilt pan away from burner and carefully ignite with match. Allow alcohol to burn off, then light again. If ...

In the same saute pan, add the carrots and begin to caramelize over medium heat. When they begin to develop color, add the onion and continue to cook until all the vegetables have great color. Add ...

Even though this recipe still takes a couple hours, by using boneless short ribs the cooking time is drastically reduced than the typical preparation which uses bone-in short ribs.

Directions In a large container, combine the beef base, red wine and 2 cups water. Add the short ribs, turning them so they’re well coated. Cover the container and transfer to the refrigerator.

Yield: 4 servings1. Day 1: Season the short ribs with salt and pepper. Preheat a Dutch oven on medium low for 5 to 10 minutes. Raise the heat to medium high, add the oil, and heat until a drop of ...

Put the lid on and cook 4-6 hours or until the ribs are tender and falling off the bones. 4. Put the cornstarch in a bowl with a couple tbsp. of the cooking liquid.

This classic beef preparation can be found on numerous menus at wineries throughout Napa Valley. Instructions: Season beef ribs with salt. Heat a heavy saute pan with the oil and sear all sides of ...

When all the ribs are browned, pour off the fat and reduce the heat to low. Add the garlic, ginger and 2-inch-long scallions to the pan, alternately tossing and pressing against the bottom of the ...