Ina Garten's Short Ribs | Barefoot Contessa | Food Network

Ina’s three basic principles for a potluck party: make it ahead, make things that travel well and make it so delicious. These rich and savory Short Ribs hit on all three! #InaGarten #BarefootContessa #FoodNetwork #ShortRibs Subscribe to Max to stream more #BarefootContessa! #StreamOnMax Get the recipe ▶ https://foodtv.com/3Tp6I4G Subscribe to Food Network ▶ http://foodtv.com/YouTube Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Scott's Short Ribs RECIPE COURTESY OF INA GARTEN Level: Easy Total: 1 hr 10 min Prep: 20 min Cook: 50 min Yield: 6 servings Ingredients 6 beef short ribs, trimmed of fat Kosher salt and freshly ground black pepper 1/4 cup good olive oil 1 1/2 cups chopped onion (2 onions) 4 cups large-diced celery (6 large stalks) 2 carrots, peeled and large-diced 1 small fennel, fronds, stems, and core removed, large-diced 1 leek, cleaned and large-diced, white part only 3 garlic cloves, finely chopped 1 (750-ml) bottle burgundy or other dry red wine Fresh rosemary sprigs Fresh thyme sprigs 6 cups beef stock 1 tablespoon brown sugar Directions 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. Reduce the oven temperature to 300 degrees F. Meanwhile, heat the olive oil in a large Dutch oven and add the onion, celery, carrots, fennel, and leek and cook over medium-low heat for 20 minutes, stirring occasionally. Add the garlic and cook for another 2 minutes. Pour the wine over the vegetables, bring to a boil, and cook over high heat until the liquid is reduced by half, about 10 minutes. Add 1 tablespoon salt and 1 teaspoon pepper. Tie the rosemary and thyme together with kitchen twine and add to the pot. Place the roasted ribs on top of the vegetables in the Dutch oven and add the beef stock and brown sugar. Bring to a simmer over high heat. Cover the Dutch oven and bake for 2 hours or until the meat is very tender. Carefully remove the short ribs from the pot and set aside. Discard the herbs and skim the excess fat. Cook the vegetables and sauce over medium heat for 20 minutes, until reduced. Put the ribs back into the pot and heat through. Serve with the vegetables and sauce. Reprinted from Barefoot Contessa Family Style, Copyright 2002 by Ina Garten, Clarkson Potter/Publisher. All rights reserved. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK:   / foodnetwork   ► INSTAGRAM:   / foodnetwork   ► TWITTER:   / foodnetwork   ▶ TIKTOK:   / foodnetwork   Ina Garten's Short Ribs | Barefoot Contessa | Food Network    • Ina Garten's Short Ribs | Barefoot Co...