Ingredients :
- 4 to 5 pounds bone in beef short ribs
- 20 slices pepperoni
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 carrots, sliced
- 2 ribs of celery, sliced
- 4 garlic cloves, minced
- 4 ounces tiny button mushrooms
- salt and pepper to taste as needed
- 1 1/2 cups dry red wine
- 28 ounce can crushed tomatos
- 4 cups low sodium beef broth
- 2 tablespoons heavy cream
- 1 teaspoon italian seasoning spice blend
- 1 teaspoon fresh lemon juice
- 1 teaspoon hot sauce, such as franks red hot
- 1/4 teaspoon red pepper flakes
- 2 tablespoons fresh chopped basil
- 2 tablespoons fresh chopped parsley
- 2 tablespoons fresh grated romano cheese plus more for serving
Method :
- Preheat oven to 300
- In a large skillet cook pepperoni until crisp, remove to paper towels to drain nd reserve for garnish
- Season short ribs with salt and pepper
- Add olive oil to skillet and brown short ribs in one layer on medium high heat removing each rib to a dutch oven when its brown, add more oil only if needed
- Add onion, carrot, celery, mushrooms, and garlic to skillet, cover and soften on medium low 5 minutes
- Uncover, add wine and bring to a boil and reduce to almost gone
- Add broth, tomaotoes with juices, italian seasoning, cream, lemon juice, hot sauce and red pepper flakes. Add about 1/2 teaspoon pepper and salt to taste. Ring to a simmer
- Transfer liquid carefully to short ribs in dutch oven, mix well
- Cover and place in preheated oven for 3 1/2 to 4 hours until meat is falling off the bone tender
- Remove short ribs carefully from pot to a plate, discarding any bones that fell off . At this point I transfer liquid to a bowl and refrigerate ribs and sauce , covered to allow excess fat in sauce to harden to remove easiy when cold. Usally overnight.
- Reheat sauce in fresh clean pan , add basil , parsley and cheese and check for seasoning
- Return ribs to sauce.to heat through gently, serve with mashed potatoes or pasta and additinal romano cheese. Garnish with reserved pepperoni crumbled
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