Braised Short Ribs Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 1/4 cup olive oil
5 - 6 beef short ribs
Sea salt and freshly ground black pepper to taste
2 carrots, peeled and coarsely chopped
1 onion, chopped
2 celery stalks, chopped
2 - 3 garlic cloves, sliced
2 cups red wine
1 (14.5 oz.) can diced tomatoes, with liquid
2 cups chicken stock or broth
1/2 bunch fresh thyme
1/2 bunch fresh rosemary
1/2 bunch fresh oregano; tie these three together with twine
Gremolata:
1/8 - 1/4 cup freshly chopped parsley
Zest of 1 lemon
1/8 - 1/4 cup freshly shaved or grated Parmesan cheese
Mix these three together to sprinkle on top of each short rib just before serving
|
|
Directions: |
Directions:Preheat oven to 375º. In a large, heavy-bottomed skillet or Dutch oven (I prefer using my Le Creuset Braiser for this), heat oil until smoking. Season the ribs with salt and pepper and cook them over high heat until deep brown on all sides, about 15 minutes total. Remove the short ribs to a plate and set aside. Add the carrots, onions, celery, and garlic to the pan and cook over high heat until browned and softened, about 4 minutes. Season with salt and pepper and stir in the red wine, tomatoes and juices, chicken stock, and herbs, scraping the bottom of the pan with a wooden spoon to dislodge the browned bits. Bring the mixture to a boil and return the short ribs to the pan. Cover with tight-fitting lid or aluminum foil and place in the oven. Cook for 2 hours, until the meat is very tender and falling off the bones.
Toss together the three Gremolata ingredients and sprinkle over meat just before serving to provide a flavor contrast that perfectly complements the richness of the beef ribs. |
|
Personal
Notes: |
Personal
Notes: On a trip to NYC, Mike and I waited outside Mario Batali's flagship restaurant, Babbo, for an hour in the freezing cold to secure a table. I would do it again in a New York minute! His food is everything you crave when you think of really delicious Italian food. This recipe comes from the Babbo cookbook---I just adapted it a little to make it simpler. There's nothing complicated about this dish, as you'll discover once you've tried it. After all, once you've browned everything, it bakes in the oven for two hours, leaving you time to relax. Serve it with Lemon Risotto for a perfect winter meal.
|
|
This recipe for Braised Short Ribs is from