Food
Barefoot Contessa’s Red Wine-Braised Short Ribs | Barefoot Contessa: Cook Like a Pro | Food Network
Ina Garten’s Red Wine-Braised Short Ribs will change your dinner game forever.
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The Barefoot Contessa is back, and this time she is teaching viewers how to cook like a pro. Ina Garten lifts the veil on all her entertaining tips, sharing techniques and professional strategies along with incredibly elegant and easy recipes.
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!
Red Wine-Braised Short Ribs
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 3 hr 15 min
Active: 40 min
Yield: 6 servings
Ingredients
5 pounds very meaty bone-in beef short ribs, cut into 2-inch chunks
Good olive oil
Kosher salt and freshly ground black pepper
3 cups chopped leeks, white and light green parts (3 leeks)
3 cups chopped celery (5 to 6 ribs)
2 cups chopped yellow onions (2 onions)
2 cups chopped unpeeled carrots (6 carrots)
1 1/2 tablespoons minced garlic (5 cloves)
1 (750-milliliter) bottle Burgundy, Cotes du Rhone, Chianti, or other dry red wine
4 cups beef stock, preferably homemade or College Inn
1 cup canned crushed tomatoes, such as San Marzano
1 (11.2-ounce) bottle Guinness draught stout
6 sprigs fresh thyme, tied with kitchen string
Toasted baguette, for serving
Directions
Preheat the oven to 425 degrees F. Place the short ribs on a sheet pan, brush the tops with olive oil, and sprinkle with 1 1/2 tablespoons salt and 1 1/2 teaspoons pepper. Roast for 20 minutes and remove from the oven. Reduce the temperature to 325 degrees F.
Meanwhile, heat 1/4 cup olive oil in a large (12-inch) Dutch oven, such as Le Creuset, over medium heat. Add the leeks, celery, onions, and carrots and cook over medium to medium-high heat for 20 minutes, stirring occasionally. Add the garlic and cook for one minute. Add the wine, bring to a boil, lower the heat, and simmer over medium heat for 10 minutes, until the liquid is reduced. Add the stock, tomatoes, Guinness, thyme, 1 tablespoon salt, and 1 1/2 teaspoons pepper.
Place the ribs in the pot, along with the juices and seasonings from the sheet pan. Bring to a boil, cover, and cook in the oven for one hour. Uncover and cook for one more hour, until the meat is very tender.
Remove the short ribs to a plate with a slotted spoon and discard the thyme bundle and any bones that have separated from the meat. Simmer the sauce on the stove for 20 minutes, until reduced. Skim some of the fat off the top and discard. Return the ribs to the pot, heat for 5 minutes, and taste for seasonings. Serve hot in shallow bowls, with a toasted baguette and extra sauce on the side.
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Barefoot Contessa’s Red Wine-Braised Short Ribs | Barefoot Contessa: Cook Like a Pro | Food Network
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Is there really such a thing as too much chocolate frosting? 😋
@chefdaniellesepsy has the ultimate birthday cake recipe for the sweetest way to start another trip around the sun! This fluffy yellow cake strikes the perfect balance of sweetness and richness. The frosting combines the silky richness of ganache with the light texture of buttercream for a glossy, deeply chocolatey finish. Whether baked as a layer cake, a 9-by-13-inch cake or cupcakes, it’s a crowd-pleasing dessert that’s perfect for any celebration.
Get the recipe:
▶ Best Birthday Cake: https://foodtv.com/4hXisWW
0:00 – Intro
0:59 – Mix the ingredients
4:30 – Add buttermilk and dry ingredients
5:29 – Prep the pan
5:59 – Bake the cake
6:16 – Make the frosting
9:20 – Remove cakes and let them cool
9:53 – Assemble the cake
12:23 – Decorate
13:10 – Serve
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🗓️ NEW episodes drop every Thursday at 7pm EST.
📚 Get Danielle’s cookbook, The Scone Queen Bakes: https://foodtv.com/4wRMqkL
👩🏻🍳 Check out her bakery: https://foodtv.com/3UmneW0
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 restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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#BestBakeEver #DanielleSepsy #FoodNetwork #Baking #BakingTok #BirthdayCake #TheHungryGnome
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Fall is here, and dessert just got a whole lot cozier. From Jeff Mauro’s Brownie Pecan Pie to Molly Yeh’s Pumpkin Pie with Whipped Cream and Cinnamon, these desserts from Food Network chefs are comforting, decadent and guaranteed to impress.
#FallDessertRecipes #FoodNetwork #StreamOnHBOMax: https://foodtv.com/StreamOnHBOMaxYT
Subscribe to Food Network ▶ http://foodtv.com/YouTube
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!
0:00 – Intro
00:05 – Ree Drummond’s Drunken Pecan Pie
04:38 – Ina Garten’s Pear, Apple and Cranberry Crisp
08:43 – Kardea Brown’s Cranberry Custard Pie
12:41 – Ree Drummond’s Pumpkin Gingersnap Cheesecake
16:38 – Alex Guarnaschelli’s Pumpkin Bundt Cake
25:16 – Jeff Mauro’s Brownie Pecan Pie
28:31 – Ina Garten’s Fresh Apple Spice Cake
34:08 – Molly Yeh’s Pumpkin Pie with Whipped Cream and Cinnamon
37:52 – Ree Drummond’s Caramel Apple Pie
43:10 – Ina Garten’s Pumpkin Banana Mousse Tart
Get the Recipes:
Ree Drummond’s Drunken Pecan Pie – https://foodtv.com/3V5OrY1
Ina Garten’s Pear, Apple and Cranberry Crisp – https://foodtv.com/4672iU5
Kardea Brown’s Cranberry Custard Pie – https://foodtv.com/3lstncN
Ree Drummond’s Pumpkin Gingersnap Cheesecake – https://foodtv.com/2I1hADL
Alex Guarnaschelli’s Pumpkin Bundt Cake – https://foodtv.com/3sleCRK
Jeff Mauro’s Brownie Pecan Pie – https://foodtv.com/3HJJyhC
Ina Garten’s Fresh Apple Spice Cake – https://foodtv.com/2Z63Ahn
Molly Yeh’s Pumpkin Pie with Whipped Cream and Cinnamon – https://foodtv.com/3nq6OWC
Ree Drummond’s Caramel Apple Pie – https://foodtv.com/2TJLiiW
Ina Garten’s Pumpkin Banana Mousse Tart – https://foodtv.com/3elNWVE
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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Food Network Chefs’ Top Cozy Fall Dessert Recipe Videos
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Chopped judges Marc, Alex and Chris cook with candied bats and pig’s blood.
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No longer simply watching from the sidelines, Chopped judges are taking over the kitchen, and trying their hands at the same basket ingredients that have sent home chef competitors.
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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Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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#ChoppedAfterHours #FoodNetwork #AlexGuarnaschelli #ChrisSantos #MarcMurphy
Candied Bats and Pig’s Blood for Halloween | Chopped After Hours | Food Network
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Guy Fieri visits Bob’s Clam Hut in Kittery, ME, where this coastal comfort food spot serves up fresh clams and classic New England flavor.
Watch #DDD, Fridays at 9|8c!
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Guy Fieri takes a cross-country road trip to visit some of America’s classic “greasy spoon” restaurants — diners, drive-ins and dives — that have been doing it right for decades. Catch a new episode of #DDD every Friday at 9|8c!
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 restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Visit Bob’s Clam Hut: https://bobsclamhut.com
Follow them: https://www.facebook.com/bobsclamhut
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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Guy Fieri Finds the ULTIMATE Seafood 🔥 Diners, Drive-Ins and Dives | Food Network
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Kardea Brown puts her spin on a Southern classic with tender chicken thighs, hearty vegetables and homemade chive dumplings simmered in a flavorful chicken broth. #KardeaBrown #DeliciousMissBrown #FoodNetwork #ChickenAndDumplings
Get the recipe ▶ https://foodtv.com/3YxN3Q4
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Kardea Brown shares down-home, Southern recipes from her South Carolina kitchen. The cook and caterer was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and learned to cook in her grandmother’s kitchen. These days, she takes generations of family recipes and makes them her own as she cooks for family and friends at her Sea Island home.
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!
Chicken and Dumplings
RECIPE COURTESY OF KARDEA BROWN
Level: Easy
Total: 1 hr 15 min
Active: 15 min
Yield: 4 servings
Ingredients
Chicken:
6 tablespoons unsalted butter
6 boneless, skinless chicken thighs
Kosher salt and freshly ground black pepper
1 medium yellow onion, diced
4 celery stalks, sliced 1/2 inch thick
4 medium carrots, peeled, sliced 1/2 inch thick
2 tablespoons all-purpose flour
2 cloves garlic, chopped
6 cups chicken stock
1 bay leaf
1/2 bunch fresh parsley leaves, for serving
Dumplings:
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
2 tablespoons vegetable shortening
2/3 cup buttermilk
2 tablespoons chopped chives
Nonstick cooking spray, optional
Directions
For the chicken: Heat a large braiser or Dutch oven over medium-high heat and add 4 tablespoons butter. Sprinkle the chicken thighs with salt and pepper and add to the pan. Cook until golden, turning once, about 3 minutes per side. Remove to a plate.
Add the remaining 2 tablespoons butter, the onion, celery and carrots and season with salt and pepper. Cook, stirring frequently and scraping up the brown bits that cling to the bottom of the pan with a wooden spoon, until the vegetables are coated in fat and slightly golden, about 3 minutes. Add the flour and stir until the vegetables are coated. Add the garlic and cook until fragrant, about 30 seconds. Add the chicken stock, bay leaf and browned chicken, along with any chicken juices at the bottom of the plate. Bring to a boil, lower to a simmer, cover and simmer until the chicken is tender and cooked through, about 45 minutes.
For the dumplings: Whisk together the flour, baking powder and salt in a large bowl. Using a fork, cut the shortening into the flour mixture. Slowly add the buttermilk, gently mixing to incorporate. Fold in the chives.
Use 2 forks to shred the chicken. When the chicken is ready, use 2 spoons sprayed with cooking spray if desired to add scoops of dumpling dough over the top of the stew, about 1 tablespoon each. Cover and simmer until the dumplings double in size, about 15 minutes. Remove from the heat, discard the bay leaf and garnish with parsley.
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 restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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Kardea Brown’s ONE-POT Chicken and Dumplings 🥘 Delicious Miss Brown | Food Network
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@bridgetbonds5169
December 29, 2023 at 7:42 am
I always love Ina she’s a very amazing chef and one day I would like to meet her
@colleenquinn6505
December 29, 2023 at 7:42 am
Thanks Ina! Merry Christmas.
@markmatson2645
December 29, 2023 at 7:42 am
She never seasons the other side of her meat. She definitely has had some work done, and she needs some more work done. She most certainly needs to lose about 100 pounds. She looks like she could have a heart attack at any moment. All that rich food and tons of oil and butter and fat!
@sconnelly63
December 29, 2023 at 7:42 am
I have made these several times now. They are amazing ❤. Thank you for sharing this wonderful recipe.
@materialgirl338
December 29, 2023 at 7:42 am
Ina flattery is the best compliment thank you for stealing my receipe.
@karensnowden962
December 29, 2023 at 7:42 am
Im Definately going 2 make this! Thank You
@gerryng6025
December 29, 2023 at 7:42 am
My favorite dish beef brisket in red wine with vagetables
@alexanderdoan5084
December 29, 2023 at 7:42 am
wow! way a lot of salt
@dianadeller7579
December 29, 2023 at 7:42 am
I will be drinking this meal 😂😂😂😂
@per-arnejohansson4565
December 29, 2023 at 7:42 am
Why use leeks? She already has the sofritto. The leeks is not gone give extra flavour?
@danielmedina4893
December 29, 2023 at 7:42 am
LOOKS SO DELICIOUS
@parler8698
December 29, 2023 at 7:42 am
How did she touch that 425 degree pan with bare hands?
@mahumike7531
December 29, 2023 at 7:42 am
are they as good the second day if i want to make ahead?
@andreacheney3593
December 29, 2023 at 7:42 am
NYS:
Dry 3 cups of leeks in a salad spinner.
Option to server short ribs over mashed potatoes OR over blue cheese grits!
Need one bottle of red wine. Ima used Cote de Rone.
I bottle of Irish Stout beer.
Fresh thyme and a little thread to make a bundle of thyme.
@MA-sk4fg
December 29, 2023 at 7:42 am
Ina, you are my favorite !
@danf4447
December 29, 2023 at 7:42 am
how is this not just beef bourginon by a different name?
@janinebarclay9604
December 29, 2023 at 7:42 am
I went to a vegan potluck where there were some meat eaters. I was asked to make something with meat so I chose this. The meat eaters were all absolutely thrilled there was something for them. Even one of the vegans ate it! I am vegan and didn't eat it but it was an absolute hit and the whole thing was gone.
@ejjones7784
December 29, 2023 at 7:42 am
Oh Ina you make me so hungry! I want your short ribs and I’ll even come over for a baloney sandwich 🥪 😂
@KayKay-pj1xb
December 29, 2023 at 7:42 am
How fabulous is that??
@marinemom-jq3xu
December 29, 2023 at 7:42 am
Would have used the beer or beef stock to "rinse" that baking pan of those gorgeous brown bits right into that big pot of her's 💞
@Kingfisher1215
December 29, 2023 at 7:42 am
I completely agree about the browning part, leave it to Ina to find a better way! Thank you.
@marjunabog6040
December 29, 2023 at 7:42 am
I love d way she cooks.
@jamesgordon2255
December 29, 2023 at 7:42 am
All her recipes come out amazing ,
@marymarseglia4536
December 29, 2023 at 7:42 am
Just looks absolutely delicious. Can't wait to make it. Have to go buy a bottle of that beer
@joseorozco6494
December 29, 2023 at 7:42 am
Deli
@morgankoster4504
December 29, 2023 at 7:42 am
gross
@andreamitchell4758
December 29, 2023 at 7:42 am
jew
@tacobelltaurus
December 29, 2023 at 7:42 am
People complaining about the salt don’t know how to season
@swingger9674
December 29, 2023 at 7:42 am
You lost all of the fond/flavor in the pot by baking them separately. Rookie move.
@nectarandice
December 29, 2023 at 7:42 am
Looks more like a stew.
@adopstap
December 29, 2023 at 7:42 am
When touching raw chicken, wash your hands. Very wise. But don't touch the water tap to open it, wash your hands and close water tap at the end. The water tip is contaminated. So use your elbow or tissue (I'm a nurse…).
@imranismail3264
December 29, 2023 at 7:42 am
can you make jambon presille
@intowngirl102
December 29, 2023 at 7:42 am
I have made this too and no one's face came out of the bowl for a little while! With grits.
@copic8241
December 29, 2023 at 7:42 am
As usual…super delicious!!
@orsie200
December 29, 2023 at 7:42 am
This recipe looks great, except for the wine. I’d omit it. Ditto the beer. It’s hard to find short ribs in my area.
@christopherscorner
December 29, 2023 at 7:42 am
Why won’t Ina Garten come get me? I want to be her friend!
@JLPerryTV
December 29, 2023 at 7:42 am
Does she know how to cook without alcohol?
@jenitap.2601
December 29, 2023 at 7:42 am
So this is similar to her other short rib recipe which included fennel and didnt include the beer
@Fortune565
December 29, 2023 at 7:42 am
Is it bad to use sweet red wine like roscato or moscato
@rjn1124
December 29, 2023 at 7:42 am
I love Ina and everything that she makes. Doing the ribs in the oven is brilliant. My only comment about her recipes is that I find that there is too much salt. I would cut the salt by half and adjust according to taste at the end. Her chicken pot pies are to die for but they are not for four, more like eight or ten people. Again, pay attention to the salt.
@rietakahashi3820
December 29, 2023 at 7:42 am
Everything she makes are good
@noahsart6254
December 29, 2023 at 7:42 am
Jeffery is the epitome of masculinity