Italian Beef Short Ribs Food

ITALIAN STYLE SHORT RIBS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large heavy saucepan over medium heat, melt the butter and brown the bacon and beef short ribs, stirring constantly for about 10 minutes.
• Transfer ribs and bacon to a 2 quart baking dish. Season with salt and pepper. Pour in the beef broth, lemon juice and red wine. Sprinkle in oregano. Mix well and cover the dish.
• Bake in the preheated oven 1 1/2 to 2 hours, until the meat may be easily separated from the bone. Spoon off excess fat before serving.

SOUTHERN ITALIAN-STYLE SHORT RIBS

Steps:

• Preheat the oven to 500 degrees F.
• Bring the short ribs to room temperature. Pat the ribs dry, then sprinkle liberally with salt and pepper and drizzle with EVOO. Arrange the ribs on a broiler pan and roast until well browned, 12 to 15 minutes.
• Meanwhile, heat 2 tablespoons EVOO in a large Dutch oven over medium-high heat. Add the anchovies and stir to melt them into the oil. Add the garlic, bay leaves, onions, and fennel bulb, and season with pepper. Stir for a few minutes to develop some color on the bottom of the pan, then add the tomato paste, raisins and cloves. Stir for a minute or 2 more, then add the wine and cook until reduced by half, about 10 minutes.
• Reduce the oven temperature to 350 degrees F. Add the short ribs to the Dutch oven and stir to coat with the sauce. Cover and roast in the oven until the ribs are very tender, 2 1/2 to 2 3/4 hours. Remove the ribs to a platter and cover with foil. Reduce the sauce 10 to 15 minutes more.
• Reserve 4 short ribs for another meal. Add the remaining ribs (on or off the bone) to the sauce. Divide among serving dishes and top with the parsley, fennel fronds, a sprinkle of zest and some pecorino. Serve with the bread for mopping up the sauce.

SHORT RIB RAGU WITH PAPPARDELLE PASTA

Steps:

• Pat the short ribs with paper towels to remove any excess moisture, then season generously with 2 teaspoons kosher salt.
• Add the olive oil to a Dutch oven or large, heavy-bottomed pot and heat over high heat until shimmering. Add half the short ribs and sear on each side until deep brown, about 10 minutes total. Remove from the pan and set aside. Repeat with the remaining short ribs.
• Add the onion, shallot, carrot, garlic, 1 teaspoon of salt, and 1 teaspoon of pepper. Sauté over medium heat until the vegetables are softened and browned, about 15 minutes. Add the tomato paste and sauté for a few more minutes, until darkened and thickened.
• Pour in the wine (the alcohol will burn off at this point). Use a wooden spoon to scrape any browned bits from the bottom and sides of the pan. Reduce the liquid by half, about 15 minutes.
• Add the crushed tomatoes, beef stock, bay leaves, rosemary, and thyme to the pot. Stir to combine.
• Add the short ribs, making sure the meat is submerged. Bring to a boil, then reduce the heat to low and cover. Simmer for about 31/2- 4 hours, stirring occasionally. Skim excess fat off the top as needed. The short ribs are done when the meat pulls apart easily.
• Discard any bones that the meat has fallen off of, as well as all the herb stems. Pull out any remaining bones and discard. Using two forks, shred the meat in the pot (you can also take the meat out onto a cutting board to shred and add it back into the pot.
• Add salt and pepper to taste. Simmer for 15 minutes over low heat.
• Cook the pasta according to the package instructions. If making homemade pappardelle cook about 5 minutes until al dente. Strain pasta and add to the pot of ragu sauce. Turn gently to incorporate all the pasta with the sauce.
• Garnish with finely chopped parsley and freshly grated parmigiano cheese. Mangia!

BEEF SHORT RIBS WITH RIGATONI

Steps:

• Preheat the oven to 350°F
• Heat the olive oil in a large stovetop-to-oven-to-tabletop casserole, 12 by 2 inches deep. (I love my Le Creuset.)
• Rub the ribs with salt and pepper and brown them in batches. Do not crowd the ribs or they will steam instead of brown. As they brown, transfer them to a dish.
• If there is a lot of fat in the pan, drain off most of it, leaving about 2 tablespoons. Brown the pancetta; stir in the onions, fennel, and carrots and cook over medium heat, stirring occasionally, until the vegetables begin to soften.
• Stir in the garlic and cook 2 minutes.
• Stir in the mushrooms and cook 2 minutes more.
• Raise the heat to high and pour in 1/3 cup of the wine. Cook until the wine almost evaporates, about 3 minutes.
• Stir in the red pepper flakes and oregano.
• Combine the remaining wine, tomatoes and balsamic vinegar in a bowl; mix well, then pour over the ribs.
• Cover the pan tightly with a sheet of heavy-duty aluminum foil and then a cover and bake for 2 hours or until the ribs are tender.
• Adjust the sauce seasoning if necessary.
• Remove the ribs to a cutting board; trim the meat away from the bone and connective tissue into small pieces and return the meat to the pan.
• Discard the bones and connective tissue. Keep the ragu warm while the rigatoni cooks.
• Bring 4 quarts of water to a rolling boil; add 1 tablespoon of salt and the rigatoni. Cook until the rigatoni is al dente.
• Drain the rigatoni and return it to the pot.
• Ladle some of the ragu sauce over the rigatoni and mix well. Transfer the rigatoni to a platter and pour the ragu over the pasta. Or mix the pasta directly in the casserole dish.
• Serve with grated Parmigiano Reggiano sprinkled over the top.

ITALIAN BRAISED SHORT RIBS

Steps:

• On a plate, stir together the flour, 1 teaspoon salt, and 1/2 teaspoon pepper.
• Turn the ribs in the seasoned flour, shaking off any excess.
• In a large heavy pot, heat the oil over med-high heat.
• Working in batches, sear the ribs, turning occasionally, until evenly browned, about 10 minutes; transfer to a plate.
• Add the pancetta to the pot and saute until mostly crisp, 4-5 minutes.
• Add the onions and saute until beginning to soften, about 3 minutes.
• Stir in the garlic and red pepper flakes and saute until fragrant, about 30 seconds.
• Add the carrots, tomato paste, and sugar and cook, stirring often, until well blended, about 1 minute.
• Add the wine, bring to a boil, and stir to scrape up any browned bits on the pan bottom.
• Stir in the tomatoes and their juices, broth, and vinegar and bring to a boil.
• Preheat the oven to 350°; return the ribs to the pot with the tomato mixture.
• Add the bay leaves, rosemary and thyme sprigs, and oregano.
• Cover and cook in the oven until the ribs are very tender, about 2 hours.
• Skim as much fat as possible from the cooking liquid and discard the bay leaves.
• Season with salt and pepper to taste and serve.