This is a delicious recipe adapted from Mario Batali and combined with another recipe from Cook's Illustrated
1. Adjust oven rack to lower-middle position and heat oven to 450 degrees. Arrange short ribs bone-side down in single layer in large flameproof roasting pan; season with salt and pepper. Roast until meat begins to brown, about 45 minutes; drain off all liquid and fat with bulb baster. Reserve fat (in case not enough later to sauté vegetables). Return pan to oven and continue to cook until meat is well browned, 15 to 20 minutes longer. Transfer ribs to large plate; set aside. Reduce oven temperature to 300 degrees.
2. Place roasting pan on two stovetop burners set at medium heat. Add the carrots, onion, celery and garlic to the pan and cook over high heat until browned and softened, about 4 minutes. Season with salt and pepper and stir in 2 cups red wine, tomatoes and juices, 1 cup chicken stock and herbs, scraping the bottom of the pan with a wooden spoon to dislodge the brown bits. Bring the mixture to a boil and return the short ribs to the pan. Add additional red wine and/or brodo to be sure meat is covered. Use a pan with a tight cover or place foil then cover.
3. Place in 300 degree oven for 2 ½ to 3 hours. About half way through, check to be sure the pan is not too dry. If necessary, add more brodo.
4. Remove from oven when ribs are tender. Transfer pot to wire rack and cool, partially covered, until warm, about 2 hours.
5. Remove meat to container. Drain liquid and refrigerate in a separate container. Remove solids (mainly carrots) to a third container.
6. Can be refrigerated up to three days. On the day you plan to use ribs, preheat oven to 250 degrees.
7. Add container of solids (carrots) and ribs back to the original pot. Add chicken broth or brodo to pot to provide partial cover of meat (about ½ way). Heat in oven until heated through (about 45 minutes) and slightly reduced. Turn off oven.
8. While the ribs are reheating, remove cap of fat from the container with the liquid. This will be the most flavorful sauce obtained.
9. Once ribs are reheated, remove from the oven. Remove ribs to a plate. Remove some carrots (enough for several per person) to a plate.
10. Strain sauce and solids from the pan through a Chinois, pressing well on solids to extract juices.
11. Add ribs back to original pot and place in previously turned off oven to keep warm.
12. Add strained sauce to saucepan and simmer until thickened to desired consistency. Taste the sauce from the first day and this sauce and compare. If desired, combine. Otherwise, use day one sauce on top of ribs and second day sauce around plate.
13. To serve, place mound of risotto or mashed potatoes in center of plate. Balance short rib on top of mound. Circle plate with retained carrots. Use day one sauce on top of ribs and day two sauce around plate over carrots. Alternatively, combine the sauces.
Mario Batali also makes a gremolata with leaves of 1 bunch of Italian parsley, zest of 2 lemons, cut into julienne strips, and ¼ pound fresh horseradish, grated.
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Serving Size: 1 Serving (997g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1376 | ||
Calories from Fat: 795 (58%) | ||
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Amt Per Serving | % DV | |
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Total Fat 88.4g | 118 % | |
Saturated Fat 35.4g | 177 % | |
Monounsaturated Fat 37.7g | ||
Polyunsanturated Fat 3.8g | ||
Cholesterol 318.8mg | 98 % | |
Sodium 1280.6mg | 44 % | |
Potassium 2317.8mg | 61 % | |
Total Carbohydrate 20.7g | 6 % | |
Dietary Fiber 4.5g | 18 % | |
Sugars, other 16.2g | ||
Protein 96g | 137 % | |
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: 1376
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