ITALIAN MEAT SAUCE WITH COUNTRY RIBS
The perfect Sunday sauce!
Provided by Mamma C
Categories Main Course
Time 3h
Number Of Ingredients 11
Steps:
- In an extra-large skillet, heat two tablespoons of oil on high and brown the ribs in it on all sides, for about 15 minutes. (If all the ribs won't fit in your pan, you might want to use two skillets, with a tablespoon of oil in each.)
- While the ribs are browning, peel the half onion and chop it. In a large (8-quart) pot, heat two tablespoons of oil on medium-high heat and add the onions. While they are cooking (stir them occasionally), peel and chop your garlic. When the onions are just about tender, stir in the garlic to the pot with the onions.
- Transfer the browned ribs to the pot, along with some of the oil from the skillet. Add your cans of tomatoes. Use a potato masher to gently smash the whole tomatoes.
- Stir in the salt, red pepper flakes and bay leaf. When the pot comes to a boil, put the heat on low to let it simmer gently. Prop a lid over the pot, using a wooden spoon resting on the edge of the pot to keep the lid open just a bit. Let the sauce cook for at least 2 1/2 hours, stirring it occasionally to prevent sticking. (Wait at least an hour into the process before tasting the sauce, so you're not consuming raw meat.)
- The sauce needs to cook until the ribs are fork-tender. This may take around 2 hours and 45 minutes. When the ribs are almost tender, place a pasta pot with salted water on to boil and cook your pasta so that it should be ready for when the sauce is done. When you can easily insert and remove a fork from the meat, your meat and sauce are done. Stir in the fresh basil, and taste to see if any extra salt is needed.
- Serve the sauce spooned over pasta, and keep the ribs covered at the table so they can be eaten as a second dish. Or, each person can add a rib to his or her pasta, if desired. The sauce also can be used on pizza.
- Store leftover sauce in the refrigerator for up to four days, or freeze it.
Nutrition Facts : Calories 465 kcal, Carbohydrate 16 g, Protein 38 g, Fat 27 g, SaturatedFat 5 g, Cholesterol 134 mg, Sodium 616 mg, Fiber 4 g, Sugar 9 g, ServingSize 1 serving
SOUTHERN ITALIAN-STYLE SHORT RIBS
Provided by Rachael Ray : Food Network
Time 3h15m
Yield 4 servings, plus reserved ribs for another meal
Number Of Ingredients 16
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.
BEST-EVER COUNTRY-STYLE RIBS
I found this recipe years ago in a magazine and it has become a favorite. They are not only the best-ever, but also the easiest-ever. These finger-licking ribs start with a dry spice rub and end with an out-of-this-world sauce. And, they have one other distinct advantage: They're cooked mostly in advance, so they require very little last-minute tending. For a finishing touch, all you need to do is give them a quick crisping on the grill (or under the broiler.) Preparation time does not include marinating.
Provided by Alan in SW Florida
Categories Pork
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Rub Dry Rub all over ribs. Place in a glass baking dish; cover and refrigerate several hours or, even better, overnight.
- Stir together ketchup, beer (or water), vinegar, Worcestershire sauce, mustard, brown sugar (add more, if you like your sauce sweeter), oregano, basil, thyme, and pepper in a medium-size bowl.
- Transfer ribs to a 5-quart Dutch oven. Reserve 1 cup sauce for basting later; pour remainder over ribs. Cover pot and cook the ribs over low heat for about 45 minutes or until ribs are tender. (Ribs may be prepared up to a day ahead and refrigerated.).
- Prepare grill or heat broiler. Remove ribs from sauce; discard sauce. Spread ribs with half the reserved sauce.
- Cook ribs over medium coals (or medium direct heat on a gas grill) or broil until crispy and browned, about 5 minutes. Turn ribs over. Spread with remaining sauce. Cook 5 minutes more.
- DRY RUB for COUNTRY-STYLE RIBS: Combine 2 tablespoons salt, 3 tablespoons brown sugar, 3 tablespoons granulated sugar, 2 tablespoons dried lemon peel (found in the spice section of your supermarket), 3 tablespoons black pepper, and 1 tablespoon paprika in a small bowl. Store unused dry rub in an airtight container in a cool, dark place.
ITALIAN STYLE SHORT RIBS
I like to serve this easy dish with steamed broccoli and rice prepared with some of the remaining pan juices.
Provided by Kimber
Categories World Cuisine Recipes European Italian
Time 2h
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 606.8 calories, Carbohydrate 1.3 g, Cholesterol 115 mg, Fat 54 g, Fiber 0.1 g, Protein 24.6 g, SaturatedFat 22.7 g, Sodium 1314.9 mg, Sugar 0.3 g
ITALIAN COUNTRY STYLE RIBS
These ribs come out so tender and flavorful. My family loves them. I put the remaining sauce on the rice or noodles instead of butter.
Provided by Nell Majeran
Categories Pork
Time 1h45m
Yield 3 serving(s)
Number Of Ingredients 9
Steps:
- In dutch oven or electric fry pan put 2 Tbsps oil and sear ribs on all sides.
- Remove ribs from pan.
- Saute onion, garlic and green peppers in same pan.
- Put ribs back in pan.
- Mix spaghetti sauce, water, sugar and Worcestershire sauce.
- Pour over ribs, cover and simmer on medium low heat for about 1 to 1-1/2 hours or until cooked through and tender.
- Serve with rice or egg noodles and a vegetable.
Nutrition Facts : Calories 323.7, Fat 15.7, SaturatedFat 2.2, Sodium 1405.3, Carbohydrate 40.8, Fiber 2, Sugar 30.3, Protein 6.1
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