"The Week" December 19, 2008
For Short Ribs:
Preheat oven to 375F.
Over medium-high heat, cook pancetta in large, dry, ovenproof sauce pot over medium-high heat until fat renders, about 2 minutes, stirring occasionally to keep from sticking. Season short ribs on both sides with salt and pepper, add to pan; brown meat, about 5 minutes. Add onion; cook until it softens, about 1 minute. Add garlic and red pepper flakes, mix well, continue cooking. Crush tomatoes over bowl with hands; add to pot along with their juice. Bring mixture to low boil. Remove pot from stove; place in oven . Check ribs every 15 minutes to make sure they're not boiling too hard. Cook until meat is super-tender and a fork can pass through it without sticking, about 2 1/2 hours.
For Toppings:
Toast pine nuts in dry saute pan over low heat, shaking pan occasionally to avoid burning or sticking, about 8 minutes. Add olive oil and mix well. Add panko bread crumbs; continue cooking over low heat, mixing occasionally, until everything is toasty brown, about 2 minutes. Add oregano and parsley. Season with salt and pepper; cook together for a few seconds, so everything is warmed but parsley does not wilt. Remove from heat; add Parmigiano-Reggiano (not before - otherwise, you'll have a melted cheese mess).
To Finish Dish:
Remove pot from oven; immediately remove ribs to plate, using a pair of tongs. Use ladle to remove some of fat from sauce by pressing chunky sauce away as you tip pot so ladle fills only with clear fat. Add 1/2 cup of water to sauce; stir to bring it together. Place 4 to 5 pieces of meat on each plate. Pour sauce from pot directly over short ribs; sprinkle 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 (20g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 100 | ||
Calories from Fat: 73 (73%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.1g | 11 % | |
Saturated Fat 1.3g | 7 % | |
Monounsaturated Fat 3.8g | ||
Polyunsanturated Fat 2.2g | ||
Cholesterol 2.7mg | 1 % | |
Sodium 662.7mg | 23 % | |
Potassium 87.2mg | 2 % | |
Total Carbohydrate 5g | 1 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 4.1g | ||
Protein 2.8g | 4 % | |
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: 100
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