A Dippity-Do-Da Dip from The Barefoot Bistro!
Patti Hilton of the Barefoot Bistro shares the perfect recipes for the weekend.
Patti Hilton of the Barefoot Bistro brings the perfect things to make this weekend, and the one after that. It’s a dippity-do-do dip, a comforting corn and potato casserole, short ribs, a brownie cheesecake and always her famous chocolate chip cookies. The Barefoot Bistro is located at 3914 Highway 17 South in Myrtle Beach. Click here for the full menu.
Red Wine Short Ribs
5 pounds of very meaty bone-in beef short ribs, cut into 2 inch chunks
Good Olive Oil
Salt and Pepper to taste
3 cups chopped Leeks
3 cups chopped celery
2 cups chopped Yellow Onion
2 cups chops unpeeled Carrots
1 and 1/2 Tbsp minced Garlic
4 cups Beef stock
1 cup canned Crushed Tomatoes
1 bottle Dry Red Wine of choice
1 bottle Guinness draught stout
6 sprigs fresh Thyme
Preheat oven to 425 degrees. Place the short ribs on a sheet pan, brush the tops with olive oil and season with salt and pepper. Roast for 20 minutes and then remove from the oven. Reduce the temperature to 325 degrees.
Meanwhile, heat 1/4 cup olive oil in a large dutch oven over medium heat. Add leeks, celery, onions and carrots and cook over medium for 10 minutes until liquid is reduced. Add the stock, tomatoes, Guinness, thyme, 1 tbsp of salt and 1 and 1/2 tsp 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 or until the meat is very tender.
