Italian Style Short Ribs Recipes

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.

ITALIAN COUNTRY STYLE RIBS

Steps:

• Heat the oil in a extra-large skillet over medium-high heat. Add ribs to skillet and brown on all sides. Pour spaghetti sauce over ribs and stir in the water. Reduce heat and simmer, covered for 1 hour. Turn ribs after 1/2 hour of cooking. If the sauce gets too thick, thin it with a little more water.

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.

INSTANT POT BEEF SHORT RIBS ITALIAN STYLE

Steps:

• Instant Pot Pressure Cooker Directions (directions for oven below): Press Sauté button to preheat the inner pot. To the preheated pot, add olive oil. Season short ribs with salt and pepper. Add to the pot and brown on all sides. Do not overcrowd the pan, you want to allow for browning and not steam the ribs. May need to do this in a couple of batches. Transfer to a plate. Add onion and garlic to the pot and sauté for 2-3 minutes or until garlic is fragrant. Add carrots and celery, cook 2 minutes. Add tomato paste to the pot and cook an additional 5-6 minutes to roast vegetables in the paste. Add beef stock and vinegar to the vegetables and cook 1-2 minutes scraping up any brown bits off the bottom of the pot. Add the crushed tomatoes and stewed tomatoes along with the fennel, basil and oregano. Stir to combine. Add ribs and any juices from the plate to the pot. Place lid on and set valve to Sealing. Press the Manual button and make sure pressure is set to High, adjust time to 35 minutes. Pot will come to pressure and start counting down once it has reach pressure. After 35 minutes are cone, let the pot naturally release the pressure (NPR) for 20 minutes.then turn valve to Release and finish releasing any remaining pressure. Once all of the pressure is released, you can open the lid and check ribs for desired tenderness. Remove ribs, vegetables and some of the sauce to a shallow serving dish. Garlic & Parmesan Mashed Potatoes Fill a large pot about half way with water and set to Medium High. Add potatoes, garlic, salt and pepper. Bring water to a boil, reduce heat and cook until potatoes become fork tender. Pour potatoes into a colander to drain. Transfer potatoes to a large mixing bowl add the butter, sour cream, and heavy cream. With a potato masher, mash potatoes and mix to combine ingredients. To the potatoes, add Parmesan and stir. Taste for seasoning and add salt and pepper as needed. Serve warm. Oven Braising Method for Short Ribs: Preheat oven to 350o F. Heat oil in a large Dutch oven. Season ribs with salt and pepper. Brown meat on all sides in the oil; then transfer to a plate Add the onion and garlic to Dutch oven and lightly brown. Add the carrots and celery; stir to combine. Cook until onions are translucent. Add tomato paste to the vegetables and cook for 3-5 minutes to brown the paste. Place the meat back into the Dutch oven along with any juices that have accumulated in the plate Add the beef stock and balsamic vinegar and cook for several minutes to reduce the liquid, stirring occasionally. Add fennel, basil, oregano, crushed and stewed tomatoes. Bring to a boil and then cover Place Dutch oven in the oven and cook about 1 ½ to 2 hours; checking about halfway through to make sure there is liquid about ½ way up the pot and check meat for fork tenderness. Remove from oven and garnish with parsley. Serve with Garlic & Parmesan Mashed Potatoes (recipe above)

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.