Best 3 Barefoot Contessa Short Ribs Recipes

If you're looking for a hearty and flavorful dish that's perfect for a special occasion or a casual family meal, Ina Garten's Barefoot Contessa Short Ribs recipe is an excellent choice. This classic recipe combines tender, fall-off-the-bone short ribs with a rich and flavorful sauce made with red wine, beef broth, and aromatic vegetables. Whether you're a seasoned home cook or a beginner in the kitchen, this easy-to-follow recipe will guide you through the steps to create a delicious and memorable dish that will impress your family and friends.

Here are our top 3 tried and tested recipes!

SHORT RIBS BAREFOOT CONTESSA STYLE

Short Ribs Barefoot Contessa Style image

These are sooo delicious! I make these the day before you want to eat them...a good thing to do as the flavors marry and you can remove any extra fat easily. Tho not necessary, after oven browning the beef as instructed, I quickly pan sear them to really get that caramelization. I then deglaze the pan with some of the wine and add it to my dutch oven. You may need more wine, use your judgement. Some folks like to remove the veggies at the end, but I leave them in. When you only need a bit of tomato paste like this recipe, I love the tomato paste in a tube, like a toothpaste product, if you can find it, it lasts forever in the fridge. This is adapted from Food Network, Barefoot Contessa. Hope you enjoy!

Provided by Scoutie

Categories Meat

Time 3h20m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

9 beef short ribs, trimmed of fat
kosher salt & freshly ground black pepper
1/4 cup olive oil
1 1/2 cups chopped onions (2 onions)
1 cup large-diced celery
1 cup carrot, peeled and large-diced
3 garlic cloves, finely chopped
3 tablespoons tomato paste
0.5 (750 ml) bottle Burgundy wine (such as Cab) or 0.5 (750 ml) bottle dry red wine (such as Cab)
fresh rosemary sprig
fresh thyme sprig
1 cup mushroom, halved
4 cups beef stock
1 tablespoon brown sugar

Steps:

Preheat the oven to 400 degrees F.
Spray a sheet pan with Pam, place the short ribs on it,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 and cook over medium-low heat for 20 minutes, stirring occasionally.
Add the garlic and cook for another 2 minutes.
Add the 3 tablespoons of tomato paste. 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 or put in cheesecloth, add to 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 in oven 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.
Take the veggies out and reduce the beef stock on stove top, about 20 minutes.
Put the ribs back into the pot and heat through.

SCOTT'S SHORT RIBS FROM THE BAREFOOT CONTESSA

Scott's Short Ribs from the Barefoot Contessa image

This is from the potluck dinner episode of the Barefoot Contessa, Ina Garten. They were so fall-off-the bone good-looking on TV that I just had to post these!!! From FoodNetwork.com

Provided by Spongebob Chefpants

Categories One Dish Meal

Time 2h20m

Yield 1 large pot rib dinner, 6 serving(s)

Number Of Ingredients 14

Ingredients

6 beef short ribs, trimmed of fat
kosher salt & freshly ground black pepper
1/4 cup olive oil
1 1/2 cups chopped onions (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 wine or 1 (750 ml) bottle dry red wine
fresh rosemary sprig
fresh thyme sprig
6 cups beef stock
1 tablespoon brown sugar

Steps:

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.

SCOTT'S SHORT RIBS (BAREFOOT CONTESSA)

SCOTT'S SHORT RIBS (BAREFOOT CONTESSA) image

Categories Beef Bake

Yield 6 servings

Number Of Ingredients 14

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

Steps:

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.

Tips:

Choose short ribs that are well-marbled with fat. This will help to keep them moist and flavorful during cooking.

Sear the short ribs in a hot skillet before braising them. This will help to develop a rich, caramelized flavor.

Use a variety of vegetables in your braising liquid. This will add flavor and depth to the dish.

Braising the ribs low and slow is essential for creating tender, flavorful meat. This could take several hours, depending on the cut of ribs you're using.

Serve the short ribs over mashed potatoes or polenta. This will help to soak up the delicious braising liquid.

Conclusion:

Short ribs are a delicious and versatile cut of meat that can be prepared in a variety of ways. This recipe for braised short ribs is a classic that is sure to please everyone at your table. The ribs are cooked low and slow in a flavorful braising liquid, resulting in meat that is fall-off-the-bone tender. Serve the short ribs over mashed potatoes or polenta, and enjoy!