Tuesday, October 7, 2008

.braised short ribs.

This is a recipe I've been wanting to try for some time now. It's kind of a mocked version of braised short ribs osso buco. Osso Buco is traditionally a veal shank braised with lemon, parsley, and a bouquet of fresh herbs. Now days, most osso buco is made with a mixture of carrots, onion, celery, and tomatoes. It was a very flavorful, moist dish. It takes almost 5-6 hours to make and can easily be done in a crockpot should you want to throw everything in and let it cook all day.

Chop 3 stalks celery.

Chop 1-2 carrots.

Mince 1 clove garlic, and chop one small onion.

Chop up 2-3 tomatoes. You can use a can of diced tomatoes.

Season your short ribs with salt and pepper.

Heat a little olive oil in a pan and sear all sides of the short ribs over medium high heat.

Pull the seared ribs from the pan and set aside.

Add the carrots, onion, celery, and garlic. Saute for a few minutes until they begin to soften.

At that point, add 1 1/2 to 2 cups chianti.

Add 2 cups chicken stock.

*not pictured* Add 1 cup tomato sauce too. If you use canned diced tomatoes, omit the tomato sauce.

Add the tomatoes.

This step is best if you can use fresh. Add 1 tsp thyme, 1 tsp rosemary, and 1 tsp oregano. Re-season with kosher salt and pepper. Bring this mixture to a boil.

Return the short ribs to the pan and turn the heat to low. Cover with a lid and let cook for almost 2 hours. If you have a dutch oven, use that and put in 350* for 3-4 hours.

This is what it will look like after 2 hours time. The aroma was amazing!

Strain some of the liquid and put in a small saucepan. Simmer and reduce the sauce.
Serve with creamy mashed potatoes or rice.

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1 comment:

Brenda (Jacobs) Howard said...

My mouth is watering reading the directions. I think I will try this one.