Friday, February 15, 2013

Week 7- Italian Braised Short Ribs

Oh this is the best recipe yet! It was easy to make as well. I made everything the night before, refrigerated it,  and just turned the crock pot on at lunch the next day. It took me about 30 minutes to whip everything together. This recipe is from Williams-Sonoma Essentials of Slow Cooking cookbook. Can't wait to cook more from it!

Italian Braised Short Ribs

3 tablespoon all-purpose flour
salt and freshly ground pepper
5 1/2- 6 lb beef short ribs, english cut
1/4 cup olive oil
2 oz pancetta, chopped
2 yellow onions, finely chopped
4 cloves garlic, minced
1 teaspoon red pepper flakes
2 carrots, chopped
2 tablespoon tomato paste
1 tablespoon sugar
1 cup of dry red wine
1 can diced tomatoes
1 cup beef broth
1/4 cup balsamic vinegar
2 bay leaves
2 fresh sprig rosemary
2 sprigs fresh thyme
1 tablespoon dried oregano

On 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 frying pan over medium-heat, warm the olive oil. Working in batches if necessary, cook the ribs, turning occasionally, until evenly browned, about 10 minutes. Remove from pan and place in crock pot.




Add the pancetta to the pan and saute, stirring often, until most of the fat is rendered, about 5 minutes. Add the onions and saute until just beginning to soften, about 3 minutes. Stir in garlic and red pepper flakes and saute until fragrant, about 30 seconds. Add the carrots, tomato paste, and sugar and cook, stirring frequently, until well blended, about 1 minute. Add the wine and deglaze the pan, stirring and scraping up the browned bits on the bottom of the pan with a wooden spoon. Bring the wine to a boil; stir in the tomatoes, broth, and balsamic vinegar; return to a boil.





Add the tomato-broth mixture to the crock pot with the ribs. (This is where I refrigerated mine overnight) Add the bay leaves, rosemary, thyme sprigs, and oregano. Cover and cook until ribs are very tendered; 3 hour on high-heat or 6 hours on low-heat. Season with salt and pepper.




We had mashed potatoes with ours. Spread the cooking juices over the ribs for an extra touch. Amazing! The ribs fall right off the bone. We also used baby carrots instead of regular carrots, but still cut them in half. Rice would also be a good side as well. Enjoy!


No comments:

Post a Comment