Tuscan Style Braised Beef Short Ribs

This is a hearty full flavored braise of beef short ribs. The slow , low temperature produces fall of the bone extremely tender meat in a rich flavorful sauce. Serve with mashed potatos, pasta or rice, for a great dinner. Add a salad or vegetable for a complete meal.

  1. 4-5 pounds bone in beef short ribs
  2. 20 slices pepperoni
  3. 1 tablespoon olive oil
  4. 1 onion chopped
  5. 3 carrots sliced
  6. 2 ribs of celery sliced
  7. 4 garlic cloves minced
  8. 4 ounces tiny button mushrooms
  9. salt and pepper to taste as needed
  10. 1 1/2 cups dry red wine
  11. 28 ounce can crushed tomatos
  12. 4 cups low sodium beef broth
  13. 2 tablespoons heavy cream
  14. 1 teaspoon italian seasoning spice blend
  15. 1 teaspoon fresh lemon juice
  16. 1 teaspoon hot sauce such as franks red hot
  17. 1/4 teaspoon red pepper flakes
  18. 1 cup frozen pearl onions
  19. 2 tablespoons fresh chopped basil
  20. 2 tablespoons fresh chopped parsley
  21. 2 tablespoons fresh grated romano cheese plus more for serving
  1. Preheat oven to 300
  2. Change In a large skillet cook pepperoni until crisp remove to paper towels to drain nd reserve for garnish
  3. Season short ribs with salt and pepper
  4. Change Add olive oil to skillet and brown short ribs in one layer on medium high heat removing each rib to a dutch oven when its brown add more oil only if needed
  5. Change Add onion carrot celery mushrooms and garlic to skillet cover and soften on medium low 5 minutes
  6. Change Uncover add wine and bring to a boil and reduce to almost gone
  7. Change Add broth tomaotoes with juices italian seasoning cream lemon juice hot sauce and red pepper flakes Add about 1/2 teaspoon pepper and salt to taste Ring to a simmer
  8. Change Transfer liquid carefully to short ribs in dutch oven mix well
  9. Change Cover and place in preheated oven for 3 1/2 to 4 hours until meat is falling off the bone tender add pearl onuions the last 1/2 hour
  10. Change Remove short ribs carefully from pot to a plate discarding any bones that fell off At this point I transfer liquid to a bowl and refrigerate ribs and sauce covered to allow excess fat in sauce to harden to remove easiy when cold Usally overnight
  11. Change Reheat sauce in fresh clean pan add basil parsley and cheese and check for seasoning
  12. Change Return ribs to sauceto heat through gently serve with mashed potatoes or pasta and additinal romano cheese Garnish with reserved pepperoni crumbled
  13. Change

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