Tuscan Style Braised Beef Short Ribs. Great recipe for Tuscan Style Braised Beef Short Ribs. This is a hearty full flavored braise of beef short ribs. The slow , low temperature produces fall of the bone extremely tender meat in a rich flavorful sauce.
I know, it isn't fancy or elegant, but it is the sort of rustic, flavorful and decadent dinners we like on a Sunday night.
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.
You can have Tuscan Style Braised Beef Short Ribs using 21 ingredients and 13 steps. Here is how you achieve that.
Ingredients of Tuscan Style Braised Beef Short Ribs
- Prepare 4-5 pounds of bone in beef short ribs.
- It's 20 slices of pepperoni.
- Prepare 1 tablespoon of olive oil. Chili infused.
- You need 1 of onion, chopped.
- You need 3 of carrots, sliced.
- You need 2 of ribs of celery, sliced.
- Prepare 4 of garlic cloves, minced.
- It's 4 ounces of tiny button mushrooms.
- Prepare of salt and pepper to taste as needed.
- Prepare 1 1/2 cups of dry red wine.
- You need 28 ounce of can crushed tomatos.
- You need 4 cups of low sodium beef broth.
- Prepare 2 tablespoons of heavy cream.
- You need 1 teaspoon of italian seasoning spice blend.
- Prepare 1 teaspoon of fresh lemon juice.
- It's 1 teaspoon of hot sauce, such as franks red hot.
- You need 1/4 teaspoon of red pepper flakes.
- Prepare 1 cup of frozen pearl onions.
- Prepare 2 tablespoons of fresh chopped basil.
- You need 2 tablespoons of fresh chopped parsley.
- You need 2 tablespoons of fresh grated romano cheese plus more for serving.
Just remember, cook until a fork goes easily into the meat. When the oil begins to shimmer, add the short ribs, two or three at a time, to the Dutch oven. Repeat until all of the short ribs are brown on all sides. Transfer the short ribs to a plate and set aside.
Tuscan Style Braised Beef Short Ribs step by step
- 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.
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As you prepare the vegetables, have the ribs coming to room temperature. In a heavy, oven safe pot, saute the veggies and garlic in a bit of olive oil until they begin to soften. Dust the ribs lightly with flour, push the veggies to the side of the pot and brown the ribs well. Tuscan Slow Cooked Braised Beef in Wine Sauce is a delicious one pot comfort food recipe with beef so tender you could cut it with a spoon in a rich gravy. (Stove top, Oven and Slow Cooker options) One bite of Tuscan Slow Cooked Braised Beef in Wine Sauce in you will be in love. Bring the liquid to a simmer, cover, and put the pot in the oven.
