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 BRAISED SHORT RIBS
Make and share this Italian Braised Short Ribs recipe from Food.com.
Provided by ratherbeswimmin
Categories Meat
Time 3h
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- On a plate, stir together the flour, 1 teaspoon salt, and 1/2 teaspoon pepper.
- Turn the ribs in the seasoned flour, shaking off any excess.
- In a large heavy pot, heat the oil over med-high heat.
- Working in batches, sear the ribs, turning occasionally, until evenly browned, about 10 minutes; transfer to a plate.
- Add the pancetta to the pot and saute until mostly crisp, 4-5 minutes.
- Add the onions and saute until beginning to soften, about 3 minutes.
- Stir in the garlic and red pepper flakes and saute until fragrant, about 30 seconds.
- Add the carrots, tomato paste, and sugar and cook, stirring often, until well blended, about 1 minute.
- Add the wine, bring to a boil, and stir to scrape up any browned bits on the pan bottom.
- Stir in the tomatoes and their juices, broth, and vinegar and bring to a boil.
- Preheat the oven to 350°; return the ribs to the pot with the tomato mixture.
- Add the bay leaves, rosemary and thyme sprigs, and oregano.
- Cover and cook in the oven until the ribs are very tender, about 2 hours.
- Skim as much fat as possible from the cooking liquid and discard the bay leaves.
- Season with salt and pepper to taste and serve.
Nutrition Facts : Calories 1353.9, Fat 120.1, SaturatedFat 50.2, Cholesterol 237, Sodium 313.9, Carbohydrate 13.5, Fiber 2, Sugar 6.7, Protein 46.8
SHORT RIBS WITH TAGLIATELLE
Provided by Giada De Laurentiis
Categories main-dish
Time 3h20m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- Place the olive oil in a large heavy soup pot over medium heat. Cook the pancetta until golden and crisp, about 4 minutes. Meanwhile, season the short ribs with salt and pepper, and dredge in the flour. Using a slotted spoon, remove the pancetta from the pan and set aside. Add the short ribs to the pan and brown on all sides, about 7 minutes total.
- Meanwhile, combine the onion, carrot, parsley and garlic in a food processor and blend until finely minced. Then add the tomatoes and tomato paste and pulse.
- Once the short ribs are browned, carefully add the mixture from the food processor to the pot. Return the pancetta to the pot and stir. Add the rosemary, thyme, oregano, bay leaf, beef broth, and wine. Bring the mixture to a boil. Reduce the heat and simmer, covered, for 1 hour and 15 minutes. Remove the lid and simmer for another hour and a half, stirring occasionally. Remove the meat and bones from the pot. Discard the bones. Shred the meat and return it to the pot. Season with 1/2 teaspoon salt and 3/4 teaspoon pepper, or to taste.
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes for dried pasta and 2 to 3 minutes for fresh. Drain the pasta, reserving 1 cup of the cooking liquid. Add the pasta to the pot and stir to combine. Add the reserved pasta liquid 1/4 cup at a time, if
- needed, to moisten the pasta. Transfer to serving bowls, top each bowl with 1 teaspoon of chocolate shavings. Serve immediately.
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.
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