Fall/Winter
For the short ribs
1. Preheat oven to 375
2. Cook the pancetta in a large, dry, ovenproof saucepot over medium-high heat until the fat renders, about 2 minutes, stirring occasionally to keep from sticking.
3. Season the short ribs on both sides with salt and pepper, add them to the pan, and brown the meat, about 5 minutes.
4. Add the onion and cook until it softens, about 1 minute. Add teh garlic and the red pepper flakes, mix well, and continue cooking.
5. Add tomatoes to the pot. Bring mixture to a low boil.
6. Remove the pot from the stove and place it in the oven, Check the ribs about every 15 minutes to make sure they're not boiling too hard. Cook until the meat is supertender and a fork can pass through it without sticking, about 2 1/2 hours.
For the topping
1. Toast the pine nuts in a dry saute pan over low heat, shaking the pan occasionally to avoid burning or sticking, about 8 minutes.
2. Add the olive oil and mix well. Add the crumbs and continue cooking over low heat, mixing occasionally, until everything is toasty brown, about 2 minutes.
3. Add the oregano and parsley. Season with the salt and pepper and cook together for a few seconds, so everything is warmed, but the parsley does not wilt.
4. Remove from the heat and then add the parmesan. (not before or the cheese will melt and stick everything together)
To finish the dish
1. Remove the pot from the oven and immediately remove the ribs to a plate, using a pair of tongs.
2. Use a ladle to remove some of the fat from the sauce, by pressing the chunky sauce away as you tip the pot so the ladle fills only with the clear fat. (Optional, but makes sauce prettier- there are about 2 Tbs of fat.)
3. Add 1/2 cup of water to the sauce and stir it to bring it together.
4. Place 4-5 pieces of meat on each plate. Pour the sauce from the pot directly over the short ribs and sprinkle the topping generously over each dish. Serve immediately.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (255g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 145 | ||
Calories from Fat: 60 (41%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.7g | 9 % | |
Saturated Fat 1.1g | 6 % | |
Monounsaturated Fat 2.5g | ||
Polyunsanturated Fat 2.2g | ||
Cholesterol 2.7mg | 1 % | |
Sodium 345.7mg | 12 % | |
Potassium 741.8mg | 20 % | |
Total Carbohydrate 19.7g | 6 % | |
Dietary Fiber 5.1g | 20 % | |
Sugars, other 14.6g | ||
Protein 6g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 145
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