Italian Style Short Ribs Recipes

SOUTHERN ITALIAN-STYLE SHORT RIBS

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.

ITALIAN BEEF SHORT RIBS

Steps:

• Place the flour, salt and pepper in a plastic bag and mix well.
• Dredge the short ribs one at a time in the flour mixture.
• Heat the olive oil in a large heavy pot over medium heat.
• Once the oil is lightly smoking, brown the ribs on all sides, about 10 minutes per batch, then transfer the ribs to a plate.
• Add the onions, carrot, celery, and garlic to the pot, and cook until the vegetables begin to soften, about 4 to 5 minutes.
• Add the tomato paste, wine, and bring to a boil.
• Once the wine has reduced by half, add the chopped tomatoes, beef broth, red pepper flakes, bay leaves, oregano, rosemary, and parsley.
• Bring mixture to a boil, add the ribs back into the pot, then reduce to a simmer and cover.
• If cooking on the stovetop, continue to cook at a simmer until the meat is very tender, about 2 to 2 1/2 hours.
• If you prefer to cook in the oven, place the covered pot in a preheated 350 degree F. oven and cook until tender, about 2 to 2 1/2 hours.
• To prepare the gremolata, place the parsley, garlic, and lemon zest on a cutting board and chop together.
• Once the meat has cooked, skim as much fat off the top as possible, and remove the rosemary sprigs and bay leaves.
• Serve the meat on a bed of mashed potatoes or polenta, and spoon some of the sauce on top.
• Sprinkle the plates with the gremolata and serve immediately.

ITALIAN STYLE SHORT RIBS

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.

SHORT RIBS WITH TAGLIATELLE

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.

ITALIAN BRAISED SHORT RIBS

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.

BEEF SHORT RIBS WITH RIGATONI

Steps:

• Preheat the oven to 350°F
• Heat the olive oil in a large stovetop-to-oven-to-tabletop casserole, 12 by 2 inches deep. (I love my Le Creuset.)
• Rub the ribs with salt and pepper and brown them in batches. Do not crowd the ribs or they will steam instead of brown. As they brown, transfer them to a dish.
• If there is a lot of fat in the pan, drain off most of it, leaving about 2 tablespoons. Brown the pancetta; stir in the onions, fennel, and carrots and cook over medium heat, stirring occasionally, until the vegetables begin to soften.
• Stir in the garlic and cook 2 minutes.
• Stir in the mushrooms and cook 2 minutes more.
• Raise the heat to high and pour in 1/3 cup of the wine. Cook until the wine almost evaporates, about 3 minutes.
• Stir in the red pepper flakes and oregano.
• Combine the remaining wine, tomatoes and balsamic vinegar in a bowl; mix well, then pour over the ribs.
• Cover the pan tightly with a sheet of heavy-duty aluminum foil and then a cover and bake for 2 hours or until the ribs are tender.
• Adjust the sauce seasoning if necessary.
• Remove the ribs to a cutting board; trim the meat away from the bone and connective tissue into small pieces and return the meat to the pan.
• Discard the bones and connective tissue. Keep the ragu warm while the rigatoni cooks.
• Bring 4 quarts of water to a rolling boil; add 1 tablespoon of salt and the rigatoni. Cook until the rigatoni is al dente.
• Drain the rigatoni and return it to the pot.
• Ladle some of the ragu sauce over the rigatoni and mix well. Transfer the rigatoni to a platter and pour the ragu over the pasta. Or mix the pasta directly in the casserole dish.
• Serve with grated Parmigiano Reggiano sprinkled over the top.

ITALIAN STYLE SHORT RIBS

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.