Today we will be making Braised Beef Short Ribs.
This Short Rib recipe will impress you, your family members, friends, and guests. Don't miss this recipe, it is sure to be a hit in your house. Join us for Episode-27 on the #YaEat. At Ya'Eat we specialize in #Italian and #Seafood #Recipes but do so much more. #ItalianFood
BRAISED BEEF SHORT RIBS RECIPE
Servings: 4-6 | Prep Time 20 | Cooking Time - 2 ½ hours
BRAISED BEEF SHORT RIBS INGREDIENTS
6-9 Beef Short Ribs
1 - 28 oz. Can Whole Tomatoes (San Marzano)
2 cups Beef Stock
1 Cup Red Wine (Inexpensive Merlot)
4 oz. Pancetta (diced)
2 Cups Baby Portobello Mushrooms (small container)
1-2 Head/Knob of Garlic depending on size
4 oz. Extra Virgin Olive Oil
Fresh Thyme
Fresh Parsley
Sea Salt (Coat Short Ribs)
Salt and Pepper to tastes
BRAISED BEEF SHORT RIBS INSTRUCTIONS
Start by blending Tomatoes and add them to a pot with a pinch of salt and on low to medium heat reduce down by ⅓
Generously Salt the Short Ribs with Salt and some Pepper (Sea or Kosher Salt)
Add Extra Virgin Olive Oil to a pan on medium heat.
Once your oil is hot, add Fresh Thyme to the pan. If you hear the Thyme crackling, the oil is ready to go.
Add the Short Ribs to the pan bone side up and nicely brown them on all sides. If you have more Short Ribs that fit in your pan, you can brown them in stages.
Once your Short Ribs are browned and your Tomato Puree has reduced, you can add about a cup of Tomato Puree to the pan with the Short Ribs.
Cook Tomato Puree with the Short Ribs for about 5 minutes, until the sauce, is a reddish-brown color.
Add about a cup of Red Wine to the pan and enough to coat the pan about 1/2 inch.
Also, add at this time 1 large head of Garlic cut in half, place face down, and cook for about 5 mins and reduce wine to no more than half.
Now add 2 cups of Beef Stock, or make sure that your Short Ribs are halfway submerged.
Simmer for a few minutes, and transfer everything to a baking pan.
Place Short Ribs bone side down, and transfer the rest of the ingredients to the baking pan. Make sure the bones are completely submerged or you may need to add a little more stock.
Tightly cover the baking pan with foil and place in a preheated oven at 190 Degrees Fahrenheit for 2 and half hours.
About 30 minutes before Short Ribs are done, place Pancetta in a sauté pan with some Fresh Thyme and cook down Pancetta until it’s crispy and brown and you have rendered the fat. You may need a little EVOO to get it started.
Cut Portobello Mushroom in half and add them to the Pancetta once Pancetta is browned, and if need added some salt and pepper.
Remove Short Ribs from the oven and remove foil. You will know that your Short Ribs are done when the meat pulls right off the bone.
You can use the bones for plate presentation or discard them.
With a ladle, you can skim off and remove any excess oil
Sifted Garlic, sauce, and trimmings through a sieve back into the sauté pan and reduce for a few minutes while you plate up your Short Ribs.
I served the Short Ribs over Polenta and with sweet carrots
Brush some Polenta onto the plate; place the Short Ribs, and Carrots on top of the Polenta. Ladle sauce over Short Ribs and top with Pancetta and Portobello Mushrooms and chopped Fresh Parsley.
You are done... Nice Job : )