6 beef short ribs, trimmed of fat. Kosher salt. Freshly ground black pepper. 1/4 cup good olive oil. 1 small fennel, fronds, stems, and core removed, large-diced.

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 …

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 …

Place the short ribs in the pan and sear until browned on both sides, 2 to 3 minutes. Add the garlic, carrots, celery and onions and saute for 3 minutes. Add the wine and simmer for 5 …

2023年11月2日 · Short rib is the perfect filling for tacos because it’s easy to whip up and feeds a crowd. Once the meat is braised, whip up a Korean-style taco sauce made from soy sauce, …

Blend the hoisin sauce, oyster sauce, ginger, sambal, sesame oil, sugar and garlic in a food processor. Toss the ribs with the marinade, cover and refrigerate for at least 2 hours and up to …

Return the short ribs to the sauce and keep warm over low heat. Chop the remaining 1 clove garlic, then mash with 1/2 teaspoon salt using the flat side of a knife; add the parsley and chop.

4 cooked short ribs, meat pulled and shredded plus 1 cup braising liquid. 1 pound pappardelle pasta. 1 (750 ml) bottle dry red wine. Pecorino Romano cheese. Fresh flat-leaf parsley, chopped.

Chef Anne Burrell’s easy recipe has over 800 five-star reviews and makes a restaurant-worthy one-pot dinner with fall-apart-tender meat and a rich, luscious sauce.