Hey everyone, it’s Drew, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, tuscan style braised beef short ribs. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
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Tuscan Style Braised Beef Short Ribs is one of the most favored of recent trending meals on earth. It is appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. They are nice and they look fantastic. Tuscan Style Braised Beef Short Ribs is something that I’ve loved my entire life.
To get started with this particular recipe, we have to prepare a few ingredients. You can have tuscan style braised beef short ribs using 21 ingredients and 13 steps. Here is how you can achieve that.
The ingredients needed to make Tuscan Style Braised Beef Short Ribs:
- Make ready 4-5 pounds bone in beef short ribs
- Get 20 slices pepperoni
- Make ready 1 tablespoon olive oil. Chili infused
- Make ready 1 onion, chopped
- Take 3 carrots, sliced
- Make ready 2 ribs of celery, sliced
- Take 4 garlic cloves, minced
- Prepare 4 ounces tiny button mushrooms
- Make ready salt and pepper to taste as needed
- Take 1 1/2 cups dry red wine
- Prepare 28 ounce can crushed tomatos
- Take 4 cups low sodium beef broth
- Make ready 2 tablespoons heavy cream
- Prepare 1 teaspoon italian seasoning spice blend
- Get 1 teaspoon fresh lemon juice
- Make ready 1 teaspoon hot sauce, such as franks red hot
- Prepare 1/4 teaspoon red pepper flakes
- Prepare 1 cup frozen pearl onions
- Prepare 2 tablespoons fresh chopped basil
- Take 2 tablespoons fresh chopped parsley
- Prepare 2 tablespoons fresh grated romano cheese plus more for serving
It is important to brown the meat to a good color. Beef shank is traditionally used for this recipe, but the short ribs worked really well. You could even use chunks of beef chuck, but would need to adjust cooking time. Just remember, cook until a fork goes easily into the meat.
Steps to make Tuscan Style Braised Beef Short Ribs:
- 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 add pearl onuions the last 1/2 hour
- 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
You could even use chunks of beef chuck, but would need to adjust cooking time. Just remember, cook until a fork goes easily into the meat. This is delicious served over polenta, but you could also serve it over rice or pasta. Heat the oil in a large roasting tray over a medium to high heat. Add the beef ribs and fry, turning regularly, until browned on all sides.
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