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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.
One day before cooking, season the short ribs liberally with salt. Allow the meat to marinate in the refrigerator, uncovered, overnight. The next day, pat the ribs dry with a paper towel.
Preheat the oven to 425 degrees F. Place the short ribs on a sheet pan, brush the tops with olive oil, and sprinkle with 1 1/2 tablespoons salt and 1 1/2 teaspoons pepper. Roast for 20 minutes and ...
This recipe for Korean-style barbecued short ribs gets marinated in sweet and savory ingredients like Asian pear, garlic, green onions and brown sugar. A quick kiss on the grill is all you need ...
Preheat the oven to 325 degrees F. Salt and pepper the ribs, then dredge them in the flour. Set aside. In a large Dutch oven, cook the bacon over medium heat until completely crispy and all the ...
Place the olive oil in a large heavy soup pot over medium heat. Cook the pancetta until golden and crisp, about 4 minutes. Meanwhile, season the short ribs with salt and pepper, and dredge in the ...
Remove the browned short ribs to a plate and repeat with remaining ribs and oil. Add onion, carrots, garlic, celery, and salt and pepper to the Dutch oven and saute until softened, about 5 minutes.
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.
Season the short ribs with salt and pepper, drizzle with a little extra-virgin olive oil, and brown on all sides. Place the onion, garlic, celery, carrot, and tomato into a food processor and ...
Preheat the oven to 300 degrees F. Arrange the short ribs in a 13-by-9-inch baking dish and season with salt and pepper, to taste. In a small bowl, combine all the remaining ingredients and stir ...