Short ribs in tomato sauce

Beef Short Ribs with Tomato-Wine Sauce

short ribs in tomato sauce

I've said it before and I'll say it again: Short ribs are my life. They really, really are. I just can't think of another cut of meat that does quite what.

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This is the quintessential LaFrieda family comfort food. When butcher Pat LaFrieda was growing up, the meat in the sauce varied based on what his dad brought home from the butcher shop—one weekend, it might be spicy Italian sausage, the next, it might be spareribs. The slow-cooked beef short ribs Pat uses in the version from his book, Meat , give the dish a lovely richness. Slideshow: Meaty Pastas. In a large enameled cast-iron casserole, heat the olive oil until shimmering. Season the short ribs with salt and pepper and add them to the casserole in a single layer. Cook over moderately high heat, turning occasionally, until browned, 10 minutes.

Prep 20 min Total 2 hr 50 min Servings 6.
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It's so easy to make tender, succulent beef short ribs in the slow cooker. This recipe for beef short ribs includes button mushrooms, carrot chunks, and a thick tomato sauce. They're a particularly hearty meal served atop a mound of homey smashed potatoes. It's not essential to brown the short ribs in the broiler first, but doing so adds depth to the flavor of this dish. Place an oven rack about six inches under the heat source and preheat the broiler. Place the short ribs on a sheet pan covered with aluminum foil. When the oven is hot, brown the short ribs under the broiler, turning ribs until each side is evenly browned, about 12 to 15 minutes total.

Serves: Updated. System: US Metric. Share f a e. Heat olive oil in a heavy pot over medium-high to high heat. Sprinkle short ribs with salt and pepper. Remove to a plate. Pour off excess oil be careful!



Short Rib and Tomato Ragout

Heat a large Dutch oven over medium-high heat. Add oil; swirl to coat.

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    Short Ribs in Red Sauce with Rigatoni - Rachael Ray

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