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

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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
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Get the recipe ▶ https://foodtv.com/3Tp6I4G
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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.

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


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22 Comments

22 Comments

  1. @smariec2021ify

    March 30, 2024 at 8:10 am

    I don't like alcoholic beverages of any kind, so what can used in place of the burgundy?

  2. @williamkastens6519

    March 30, 2024 at 8:10 am

    Hmmmmm……..surprised anyone supports this selfish, child hating*** ……have never and will never again watch someone who dissed Make a Wish Foundation.

  3. @karenkaren3189

    March 30, 2024 at 8:10 am

    My mom made a great short rib recipe

  4. @user-jd6ym7bi6c

    March 30, 2024 at 8:10 am

    TR where is that queen now; oh unemployed!

  5. @carolpenn8455

    March 30, 2024 at 8:10 am

    I just love Ina !
    A great cook and a real natural beautiful woman with such a pleasant demeanor !!!
    Her kitchen is sooo clean and beautiful! Ina, you rock ! 😂😂😂

  6. @liliancabral447

    March 30, 2024 at 8:10 am

    Em português, por favor.

  7. @misstee9453

    March 30, 2024 at 8:10 am

    that's it?🤷🏽

  8. @pinkmonkeybird2644

    March 30, 2024 at 8:10 am

    I love her older recipe, wine-braised short ribs; I make it every time beef short ribs are on sale in the winter. There’s absolutely no fennel, and there’s both wine and Guinness. It’s delicious. This may be lighter, but it’s not for me.

  9. @missjaninejoy

    March 30, 2024 at 8:10 am

    This is why Jeffrey rushes home

  10. @marlenmachado3224

    March 30, 2024 at 8:10 am

    Deliciosa receta gracias Miami

  11. @user-yd6sj3pe4j

    March 30, 2024 at 8:10 am

    I did make dry ribs not short ribs

  12. @innovativelegalllc.channelCEJ

    March 30, 2024 at 8:10 am

    You can read my most recent blog about the use of alcohol in cooking from my memory, as an elementary kid that my mother used beer in her chilli, rapper LL Cool J coors light advertisement reminded me of that. My blog post is here: https://carrieelizabethjohnson1.blogspot.com/2024/02/paralegal-student-side-earnings-written.html
    All highlighted words are supported with my google drive pdfs for evidence based writing, as a Blogger and Paralegal student.

  13. @innovativelegalllc.channelCEJ

    March 30, 2024 at 8:10 am

    Why didn't you use a bowl to plate the food that looks really good to get all the meat from the pot and the juice would not run off the plate.

  14. @cottonj9

    March 30, 2024 at 8:10 am

    This broad is one of the worst cooks on the internet…..

  15. @cherylreinell857

    March 30, 2024 at 8:10 am

    I was hoping to see her finish the sauce and make the Dill Cornbread

  16. @micah6811

    March 30, 2024 at 8:10 am

    Annoying at its finest–incomplete video!!!

  17. @ellenmoss444

    March 30, 2024 at 8:10 am

    I've been watching Ina for years, and she's a wonderful cook in my opinion. And a New Yorker like me. ❤

  18. @karendelorenzo7537

    March 30, 2024 at 8:10 am

    I'm on a no salt diet how can I get flavor

  19. @user-rm2ld8oq8r

    March 30, 2024 at 8:10 am

    Looks delicious !

  20. @robertfencl4401

    March 30, 2024 at 8:10 am

    Of course Ina's ribs are short!

  21. @Mochi-sn3ud

    March 30, 2024 at 8:10 am

    Love you InaGarten but cutting the video…. Shame!

  22. @mudog35

    March 30, 2024 at 8:10 am

    What you going to do when Biden turns off your gas stove etc?

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Guy Fieri Eats a DOUBLE-Fried Chicken Sandwich | Diners, Drive-Ins and Dives | Food Network

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Watch #BeMyGuest with Ina Garten Sundays at 12|11c from 10/9/22 to 10/30/22 or subscribe to #discoveryplus to stream the episodes: http://discoverypl.us/2NeKVgd.
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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!

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Sunny Anderson’s Pernil-Inspired Pork Shoulder | Cooking for Real | Food Network

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Sunny makes Puerto Rican pernil, a marinated and roasted pork shoulder!
#SunnyAnderson #CookingForReal #FoodNetwork #Pernil #PorkShoulder
Get the recipe ▶ https://foodtv.com/3PCYJz5
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With an understanding of everyday life and the belief that real people deserve down-to-earth, delicious meals, Sunny Anderson offers real food for real life. Cooking for Real serves up solutions for fantastic-tasting menus using affordable, easy-to-find, easy-to-use ingredients and infusing them with diverse influences and rich, rewarding flavor.

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!

Pernil-Inspired Pork Shoulder
RECIPE COURTESY OF SUNNY ANDERSON
Level: Intermediate
Total: 13 hr 25 min
Prep: 25 min
Inactive: 8 hr
Cook: 5 hr
Yield: 8 servings

Ingredients

2 cups orange juice, divided
2 teaspoons white vinegar
3 tablespoons olive oil
10 garlic cloves, minced
1 teaspoon cayenne pepper
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon ancho chili powder
1/2 teaspoon freshly cracked black pepper
1 1/2 teaspoons salt, divided
1 (8 to 9-pound) picnic-cut, bone-in pork shoulder
Water, as needed

Directions

In a large bowl, combine 1/4 cup of the orange juice with the vinegar, olive oil, garlic, cayenne pepper, oregano, cumin, ancho chili powder, black pepper and 1 teaspoon of the salt to form a paste. Set aside.

Wash the pork shoulder and pat the meat dry with a paper towel.

Put the shoulder, fat side up, on a cutting board. Leaving the fat in a single piece and attached at 1 end, use a knife to remove the layer of fat from the shoulder, opening it like a book to reveal the meat. Then, use the knife to poke 1-inch deep holes into the meat on all sides. Rub the spice paste around the shoulder, working it into the punctures. Return the fat back to its original position. Score the fat with diagonal cuts and sprinkle the remaining salt over both sides of fat. Wrap the shoulder tightly in plastic wrap and refrigerate it for 8 hours or overnight.

Remove the pork from the refrigerator 1 hour before you start cooking.

Preheat the oven to 400 degrees F.

Pour the remaining orange juice into a roasting pan. Unwrap the pork from the plastic and put it in the pan, fat side up. Roast, uncovered, for 30 minutes, then lower the oven temperature to 300 degrees F. Roast for 3 hours and 45 minutes longer. If the orange juice dries up during the cooking process, add in more juice or water. Serve when the internal temperature of the pork reaches 185 degrees F on an instant-read thermometer. The meat should pull away with the prick of a fork and the skin is crispy. Remove the meat from the oven to a cutting board and let rest for 20 minutes, under a tent of aluminum foil, before serving. Slice the meat, arrange it on a serving platter and serve.

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Sunny Anderson’s Pernil-Inspired Pork Shoulder | Cooking for Real | Food Network


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