Sandra's Holiday Short Ribs How-To

Subscribe ► http://foodtv.com/YouTube Get the recipe ► https://foodtv.com/3oSsjBf 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! Holiday Short Ribs Recipe courtesy of Sandra Lee Total: 8 hr 25 min Prep: 25 min Cook: 8 hr Yield: 4 servings Level: Easy Ingredients 1 tablespoon canola oil 9 bone-in beef short ribs Kosher salt and freshly ground black pepper 2 medium carrots, cut into large chunks 2 medium onions, peeled and quartered 2 medium parsnips, cut into large chunks 2 medium turnips, peeled and quartered 4 sprigs fresh rosemary 4 sprigs fresh thyme 4 sprigs fresh parsley, stems and leaves separated 1 tablespoon spicy brown mustard 1 tablespoon Worcestershire sauce One 12-ounce bottle or can dark stout beer, such as Guinness Directions In a large skillet over medium-high heat, add the oil. Sprinkle the short ribs with salt and pepper. When the oil is hot, brown the short ribs, in batches, until they are browned on all sides, 3 to 4 minutes per side. While the short ribs are browning, place a layer of carrot and onion pieces into the bottom of a slow cooker and sprinkle with salt and pepper. Place the browned meat on top. Add the remaining carrots and onions along with the parsnips and turnips. Tie together the rosemary and thyme with the parsley stems, and add them to the pot along with the mustard and Worcestershire. Pour over the stout, and then add enough water to almost cover the contents. Cover and cook on low until the meat is very tender, 6 to 8 hours. To serve, carefully remove the meat and vegetables from the slow cooker. Strain the juices. Skim off the fat and reserve 2 cups of the juices and 1 short rib for Round 2 Recipe Braised Beef and Mushroom Soup if desired. Serve the rest of the ribs with the remaining juice and garnish with chopped parsley leaves. Recipe copyright Sandra Lee, 2011 Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #HolidayShortRibs #SandrasMoneySavingMeals #FoodNetwork Sandra's Holiday Short Ribs How-To | Food Network https://youtu.be/uldgkJIxbwQ