Italian Braised Short Ribs Food

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.

ITALIAN BEEF SHORT RIBS

Steps:

• Place the flour, salt and pepper in a plastic bag and mix well.
• Dredge the short ribs one at a time in the flour mixture.
• Heat the olive oil in a large heavy pot over medium heat.
• Once the oil is lightly smoking, brown the ribs on all sides, about 10 minutes per batch, then transfer the ribs to a plate.
• Add the onions, carrot, celery, and garlic to the pot, and cook until the vegetables begin to soften, about 4 to 5 minutes.
• Add the tomato paste, wine, and bring to a boil.
• Once the wine has reduced by half, add the chopped tomatoes, beef broth, red pepper flakes, bay leaves, oregano, rosemary, and parsley.
• Bring mixture to a boil, add the ribs back into the pot, then reduce to a simmer and cover.
• If cooking on the stovetop, continue to cook at a simmer until the meat is very tender, about 2 to 2 1/2 hours.
• If you prefer to cook in the oven, place the covered pot in a preheated 350 degree F. oven and cook until tender, about 2 to 2 1/2 hours.
• To prepare the gremolata, place the parsley, garlic, and lemon zest on a cutting board and chop together.
• Once the meat has cooked, skim as much fat off the top as possible, and remove the rosemary sprigs and bay leaves.
• Serve the meat on a bed of mashed potatoes or polenta, and spoon some of the sauce on top.
• Sprinkle the plates with the gremolata and serve immediately.

ITALIAN BRAISED SHORT RIBS

Steps:

• 1. Rinse off the beef ribs and pat dry. Add your flour and seasonings in a bowl and mix well.
• 2. Coat the ribs with flour mixture.
• 3. Add your oil to pan or pot till it gets hot, then add your ribs and brown on all 4 sides. Then remove the ribs from pot and let sit till ready to place back into pot.
• 4. Next add your pancetta to the pot. Cook uncovered until lightly browned, stirring occasionally & will take a couple of minutes. Stir in your chopped onions, carrots, minced garlic and your seasonings of oregano, crushed red pepper, rosemary and thyme and cook for about 5 - 7 minutes. Stir in the tomato paste, tomatoes, wine and broth.
• 5. Add back in your seared ribs on top of your veggies. Set to a SLOW COOK LOW FOR 6 TO 8 hours. Cook till meat is fork tender. (Mine were ready at about 7 hours.)
• 6. I chose to remove my ribs and strain out the veggies from the sauce and just use a little of the sauce to make a gravy from it.
• 7. 5-22-13---I served these beef short ribs with mashed potatoes, roasted asparagus and the veggies.
• 8. The Ninja did it again and made "Fall off the Bone" Italian Braised Short Ribs. Even a couple of the ribs the bone had already fallen out and was at the bottom of the pan.

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.

SLOW-BRAISED BEEF SHORT RIBS RECIPE (VIDEO)

Steps:

• Pat the short ribs dry with a paper towel, if needed, and season generously all over with sea salt and black pepper. Use your hands to work in the salt. Place the flour into a large bowl and coat each short rib all over with flour; tap off any excess.
• Preheat a large stainless-steel or cast iron frying pan over medium-high heat and add a drizzle of cooking oil. Once the pan is extra hot, add in 4 to 5 short ribs and brown them all over for 8 to 10 minutes, ensuring that all sides are well browned. Remove them onto a tray, clean the frying pan and then fry the second batch. Watch my video recipe to see how it's done!
• Next, preheat a braising pan over medium heat and add the butter. To the melted butter, add the mushrooms and onion and sauté them for 4 to 6 minutes, until tender. Next, add in the minced garlic and cook for an additional minute. Season the mixture with salt, pepper and fresh herbs. Add in the wine and tomato paste and whisk everything together. Cook this mixture for a few minutes before adding the beef broth.
• Bring the sauce up to a simmer over medium-high heat and then return the short ribs to the pan, placing the ribs with the meat side facing down. Allow the sauce to come up to a simmer again, then cover the braising pan with a tight-fitting lid and reduce the temperature to low.
• Braise the beef short ribs for 3 to 3 ½ or even 4 hours, until the meat is extra tender and falls of the bone naturally. If the braising sauce reduces too much, add an additional ½ cup to 1 cup beef broth, as needed. Once the ribs are done, remove the pan from the heat and gently place the short ribs to one side of the pan. Tilt the pan slightly and use a large spoon to skim off the fat that has risen to the surface into a measuring cup. Allow this fat to cool, then dispose of it in a waste container.
• When the short ribs have approximately 30 minutes of cooking time left, prepare my Creamy Butter Mashed Potatoes recipe.
• For serving, place 1 large or 2 small ribs onto each plate, over a bed of mashed potatoes. Pour extra sauce over each rib and garnish with fresh thyme leaves.
• Alternative cooking methods: a. Pressure Cooker: brown the short ribs first, then prepare the sauce in the pressure cooker and add the ribs. Cook on the 'High' Pressure setting for 60 to 70 minutes with Natural Release 15 minutes, or use the machine setting for 'short ribs'.b. Slow Cooker: prepare the recipe as written and place the sauce and ribs into the cooker. Cover and cook on the 'high' setting for 10 to 12 hours. Add an additional ½ cup to 1 cup beef broth halfway through, if needed.