3-4 lbs beef short ribs
flour and seasoning for coating
4 T olive oil
Make Pizzaiola Sauce:
2 small cans Italian tomato paste
½ cup
1 T. packaged veal/beef demi-glace (I use “More Than Gourmet” from Central Market)
2 T olive oil
4 cloves garlic
½ cup fresh basil
¼ cup fresh oregano
1 bay leaf
salt and pepper to taste
1 tsp. fresh lemon zest
2 cups red wine
Saute garlic in olive oil. Add tomato paste, water, demi-glace. Cook and whisk until combined well. Add herbs and red wine. Allow to cool.
Coat ribs in flour and seasoning. Brown in large skillet with olive oil. Transfer to Dutch oven and cover with Pizzaiola Sauce. Cover and cook at 375 degrees for at least 4 hours or until meat begins to fall off bone. Drain off any oil from sauce. Serve over pasta and cooked fresh spinach. Top with freshly-grated parmigiano reggiano cheese.
Short ribs may just be my favorite food. I always make them the same boring way. You have motivated me to break free of my short rib rut and move to better and more exciting versions. I'll let you know how it turns out.
ReplyDeleteThe photo is mouthwatering--as usual. Judy