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Braised Short Ribs Recipe - Tom Colicchio. 2 tablespoons canola oil 6 flanken-style short ribs with bones, cut 2 inches thick (about 4 pounds); see Note Kosher salt and freshly ground pepper 1 large onion, finely chopped 2 carrots, sliced 3 celery ribs, sliced 3 garlic cloves, thickly sliced One 750-milliliter bottle dry red wine, such as Cabernet Sauvignon 4 thyme sprigs 3 cups chicken stock In a large skillet, heat the oil.

Braised Short Ribs Recipe - Tom Colicchio

Season the ribs with salt and pepper. Add them to the skillet and cook over moderate heat, turning once, until browned and crusty, about 18 minutes. Transfer the ribs to a shallow baking dish in a single layer. Add the onion, carrots, celery and garlic to the skillet and cook over low heat, stirring occasionally, until very soft and lightly browned, about 20 minutes. Make Ahead The braised short ribs can be prepared through Step 4 and refrigerated for up to 2 days. CookingByNumbers.com. Stuffed baguette.

Stuffed Baguette A hollowed baguette obviously makes a perfect shell for any filling you are in the mood for.

stuffed baguette

And once stuffed and properly chilled, it becomes a neat appetizer. This particular one is filled with all my favorite things: goat cheese/cream cheese, sun dried tomatoes, olives, spicy salami, crunchy bell pepper, and fresh herbs. Makes one 12-inch long baguette; about 24 slices Ingredients: Baguette about 14-inch long8 oz cream cheese, at room temperature 4 oz fresh goat cheese 1 large garlic clove, minced ½ cup finely chopped red bell pepper (about 1 medium) ½ cup finely chopped sun dried tomatoes in olive oil¼ cup finely chopped Kalamata olives 2 oz finely chopped spicy salami About 2 tbsp minced Italian parsley About 1 tsp minced fresh thyme Freshly ground black pepper Salt to taste (very unlikely since there’re plenty of salty ingredients) Preparation: Slice off both ends of the baguette. Using an electric mixer beat the cream cheese until smooth and lump-free. Best Steak Marinade in Existence Recipe.

Sticky Balsamic Ribs. OK, Folks.

Sticky Balsamic Ribs

No joke, these are the best ribs ever!! I always look at reader reviews when I choose a recipe. They help me decide whether a recipe is worth it, or not. Well, this one had rave reviews...many calling the ribs award-worthy, contest winning, etc. Those words were the truth. Begin with some fresh rosemary. Finely chop 2 tablespoons worth & put it in a mixing bowl. 2 tablespoons of balsamic vinegar & 1 teaspoon of cayenne pepper {I cut back on this a bit, as I was serving this to kids}. Next, peel 8 cloves of garlic. Mince them up & add 1 teaspoon of kosher salt {right on top of the garlic}. Add this to the mixing bowl, along with a 1/2 tablespoon of kosher salt & 1/2 teaspoon pepper and stir everything up. Next, you will need 4 racks of baby back pork ribs. Preheat the oven to 425 degrees. Cover tightly with foil & roast the ribs until the meat is very tender, about 1 3/4 hours.

Add 1 cup of water to the pan & using a wooden spoon, scrape up all the brown bits.