Season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high. Working in 2 batches, brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to a plate.

Short ribs are a fantastic weekend project. Most of the work occurs in the front end as you set up the ribs to braise. To make these short ribs, you sear the meat in an oven-safe pot before ...

Barolo-Braised Beef Short Ribs. Makes 4 to 6 servings. INGREDIENTS. 1/2 ounce dried porcini mushrooms. 3/4 cup boiling water. 4 ounces pancetta, chopped. 2 tablespoons extra-virgin olive oil.

salt and pepper, to taste. 1-2 tablespoon neutral, high-heat oil, like safflower or peanut oil. 1 cup yellow onions, diced small. ½ cup carrots, diced small ...

3 bay leaves. 3 thyme sprigs. 1 large rosemary sprig. 6 pounds bone-in beef short ribs, trimmed, each 4 to 5 inches long (see headnote) 1/4 cup all-purpose flour ...

Add the ribs a few at a time and rub them with the mixture. Set aside on a dish. In a heavy-duty large casserole dish heat 1 tablespoon oil and brown the ribs slowly on all sides over medium heat.

¼ cup all-purpose flour. 3 tablespoons salted butter, room temperature. Kosher salt and ground black pepper. 3 tablespoons finely chopped fresh flat-leaf parsley ...

The ribs won’t fit comfortably in a Dutch oven, so you will need a roasting pan, one that measures about 13 by 16 inches, plus heavy-duty, extra-wide foil to cover it.

Short ribs start out tough but are well-marbled; slow, gentle braising renders them succulent and tender. Seek out meaty English cut (not flanken-style) ribs if ordering from a butcher, ideally ...