SEATTLE — Slow-braised Beef Short Rib adorned with traditional Italian sofrito, bathed in a rich red wine and beef bone broth reduction. Accompanied by velvety smoked carrots, sautéed rapini with ...

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated. Step 1 Heat oven to 300 degrees. Heat oil in ...

I have wanted to add Tony's Braised Beef Short Ribs to my repertoire for years, but this succulent dish is so full of flavor and was such a hit at Sarello's, our former restaurant, that I, a simple ...

Classic Braised Beef Short Ribs are cooked low and slow until they reach fall-off-the-bone deliciousness. This simple dish is ...

For serving, divide polenta equally in the bottom of 4 bowls and top with short ribs and shallots. Spoon sauce over the top and serve immediately. 1. In a large Dutch oven on medium high heat, add the ...

Brasato al Barolo, or beef braised in Barolo wine, is a classic dish from Piedmont in northern Italy. Customarily, the beef is a roast that is slow-cooked, then sliced and served like a pot roast. The ...

*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. YIELD: 8 SERVINGS 7 pounds long-cut short ribs 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1. Preheat oven to 400 ...

Note: You can cook this dish up to 2 days ahead. Let cool, cover and refrigerate. Return to the pot and reheat slowly over low heat, stirring often, until hot and bubbly. From "Everyday to ...

A native of Louisiana and now a resident of Spring, Texas, a suburb of Houston, Steve “Trey” Campo is an engineer working in the oil and gas industry. He was raised in a Catholic family and his ...

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