Place
ribs in a large pot with enough water to cover.
Place
ribs in large pot and cover with water.
Not exact matches
In a
large pot place the pork
ribs, 2 garlic cloves, whole black peppercorns and 1/2 teaspoon of salt.
Heat oil
in a
large heavy
pot over medium - high heat and, working
in batches, shake excess flour from
ribs and cook, turning occasionally, until deeply browned, 8 — 10 minutes per batch.
Place broth
in a
large pot; add beef
ribs and onion.
Combine
ribs, onions, carrots, celery and Dolcetto
in a
large pot and cover with water.
Remove
ribs and stems from kale / Cook
in large pot of boiling salted water, uncovered, just until tender, 5 to 8 minutes / Remove kale from water with tongs, chop and add to onions, along with cooked lentils / Bring the kale - cooking liquid back to a boil, add pasta and cook for recommended time until al dente / Drain pasta, reserving about 1 cup of the cooking liquid / Add pasta to lentil, onion, kale mixture along with 1/3 to 1/2 cup pasta cooking liquid / Cook over high heat, tossing together for a minute or two / Add salt & pepper to taste / Top with grated parmesan cheese and serve.
Transfer short
ribs and carrots to a
large baking dish or platter and cover with foil to keep warm; discard thyme and any bones
in pot.
In a Dutch oven or
large pot, cover
rib bones, onion, celery and carrot with about 8 - 10 cups water.