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How To Make Patti LaBelle's Beef Short Ribs Start by seasoning the short ribs with Himalayan salt and white pepper, before evenly coating the ribs with flour. In a large stockpot or Dutch oven ...
Place the beef into a 5-quart slow cooker. Add the brown sugar, garlic, thyme and flour and toss to coat. Pour the soup and ale over the beef mixture.
1. Heat the oil in an oven-safe 6-quart saucepot over medium-high heat. Add the ribs and cook for 15 minutes or until well browned on all sides. Remove the ribs from the saucepot. Pour off any fat. 2. Stir the soup, vinegar, molasses, Worcestershire, garlic, thyme and onion in the saucepot and heat to a boil. Return the ribs to the saucepot.
Remove ribs and add scallions, garlic, both mustards, thyme, rosemary. Saute for approximately 2-3 minutes then add in the wine, beef broth and water. Bring to a boil and add back in the ribs. Remove from heat and place entire Dutch oven with lid in a 350 F oven and bake for 3 hours. Check at least once per hour and rotate the ribs.
Generously season ribs with salt and pepper. Heat butter in a Dutch oven over medium heat and add ribs. Sear ribs on all sides until they get nice and brown. Remove ribs and add scallions, garlic ...
Add the flour and cook for 1 minute, stirring. Add the wine and veal stock and bring to a simmer. Meanwhile, heat the oil in a large skillet until shimmering. Season the ribs with salt and pepper, add them to the pan and cook over moderately high heat, turning, until they are well browned, about 15 minutes. Transfer the short ribs to the casserole.
1. Preheat the oven to 325°. Season the ribs with salt and pepper and sprinkle with the herbs. 2. In a large skillet, heat the vegetable oil. Add the bacon and cook over moderate heat until crisp ...
1. Preheat the oven to 325°. In a large enameled cast-iron casserole, heat the vegetable oil. Season the ribs with salt and pepper and cook over moderately high heat, turning a few times, until ...
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