If you try any one of my recipes.....this is the one to try. It is amazing, if I do say so myself...haha. It's a little more time consuming in the prep but then the oven does the rest of the work. Your family will definitely think you are a rock star chef. The short ribs are to die for. Sometimes I like to skip the pasta and just eat the meat with a loaf of italian bread to mop up the sauce. Any which way...just try it. It may take a little more time to prepare but it is very easy to do and soooooo worth it!!
I actually just made this last week for my brothers family for the first time. Now, as usual when I say I'm cooking they all show up because...well...they love food!! I usually get.."oh my god, this is so good" or "wow...delicious". They are all very nice compliments, but this sunday goes down in history. As everyone sat at the table and I put this huge bowl on the table...they were all very impressed already. But, then, as I was serving each plate, my brother took his first bite...and there it was. All I heard was "HOLY CRAP...THIS IS GOOD!!!" Now, I have received many compliments on my cooking throughout the years but this was my first "Holy Crap". And let me tell you...it felt good. That's why you must try this. I guarantee you get a holy crap also!!!
SHORT RIB BOLOGNESE SAUCE
4 LBS SHORT RIBS
1 LARGE SWEET ONION CHOPPED
3 WHOLE CARROTS CHOPPED
3 STALKS OF CELERY CHOPPED
8 CLOVES OF GARLIC CHOPPED
2 CUPS OF RED WINE
2 CUPS CHICKEN BROTH
1 CAN OF DICED TOMATOES
HANDFUL OF FRESH ITALIAN PARSLEY CHOPPED
2 BAY LEAVES
1 TBLSP EACH OF FRESH ROSEMARY, SAGE AND THYME CHOPPED
ZEST OF 1/2 LEMON
FLOUR FOR DREDGING
OLIVE OIL
SALT & PEPPER
Heat 2 tblsp olive oil in a dutch oven. Add the chopped onion, celery, carrot and begin to sweat. Add the garlic and season with salt and pepper and continue to saute just until soft. Remove them from pan and spread them out in a large roasting pan. I used a disposable pan to make the clean up that much easier. But use two pans and double it up. It will make it some what sturdier once you add all the meat and also with the thicker layer..... it just cooks nicer.
I actually just made this last week for my brothers family for the first time. Now, as usual when I say I'm cooking they all show up because...well...they love food!! I usually get.."oh my god, this is so good" or "wow...delicious". They are all very nice compliments, but this sunday goes down in history. As everyone sat at the table and I put this huge bowl on the table...they were all very impressed already. But, then, as I was serving each plate, my brother took his first bite...and there it was. All I heard was "HOLY CRAP...THIS IS GOOD!!!" Now, I have received many compliments on my cooking throughout the years but this was my first "Holy Crap". And let me tell you...it felt good. That's why you must try this. I guarantee you get a holy crap also!!!
SHORT RIB BOLOGNESE SAUCE
4 LBS SHORT RIBS
1 LARGE SWEET ONION CHOPPED
3 WHOLE CARROTS CHOPPED
3 STALKS OF CELERY CHOPPED
8 CLOVES OF GARLIC CHOPPED
2 CUPS OF RED WINE
2 CUPS CHICKEN BROTH
1 CAN OF DICED TOMATOES
HANDFUL OF FRESH ITALIAN PARSLEY CHOPPED
2 BAY LEAVES
1 TBLSP EACH OF FRESH ROSEMARY, SAGE AND THYME CHOPPED
ZEST OF 1/2 LEMON
FLOUR FOR DREDGING
OLIVE OIL
SALT & PEPPER
Heat 2 tblsp olive oil in a dutch oven. Add the chopped onion, celery, carrot and begin to sweat. Add the garlic and season with salt and pepper and continue to saute just until soft. Remove them from pan and spread them out in a large roasting pan. I used a disposable pan to make the clean up that much easier. But use two pans and double it up. It will make it some what sturdier once you add all the meat and also with the thicker layer..... it just cooks nicer.
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Now prepare your short ribs. I like to use both in my sauce. the bone in and the boneless. The bone gives it so much flavor while it is cooking in the oven. But you can choose not to if you prefer. The longer boneless pieces I like to cut in half so they fit in the pan nicer. Lay your beautiful short ribs out and season both sides generously with salt and pepper. Then dredge in flour.
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Now you can heat 2 tblsp olive oil in the same dutch oven. We will be working in a couple batches so just prepare 5 or 6 pieces at a time. When oil and pan are nice and hot, brown the short ribs on each side. Your only browning at this point so do not worry about the meat being cooked through.
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As each batch of ribs are done browning, you can place them right on top of the vegetables in the roasting pan.
That is a beautiful picture already...are you getting hungry yet???
So, last step before the oven. While the pan is still hot, pour in the red wine to deglaze. All of those brown bits will come off your pan and dissolve in the sauce and just add so much flavor!! Let the wine simmer just for a few minutes.
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Add the chicken stock, can of tomatoes, chopped parsley, bay leaves, rosemary, sage and thyme. Let this all come to a simmer and cook for 15 minutes. When it is done add in the lemon zest. Stir and pour the whole pot over the short ribs and veggies. You can add more chicken broth if needed to just come to the top of the ribs but no need for them to be completely covered. Doesn't this look amazing!!!
Cover with foil and bake in a 350 degree oven for 2 1/2 hours. No need to ever check on it, just let the oven do the work.
By now you should be good and hungry!! Take the ribs out and let them rest and cool off for a while uncovered. As they cool some oil will come to the top. You can use a large spoon and gently spoon off most of it from the top with out mixing it back into the sauce.
Prepare whichever kind of pasta you prefer. I like to use a tagliatelle or a fettucini with this recipe. Now you can use two forks to tear apart the meat a little. I do like to leave it in pretty large chunks so you really get a fork full when your eating it. Top it with some grated cheese and go to town!!! Definitely have a loaf of bread on hand... you wll thank me later. As I said, this one takes a bit of work, but do it on a sunday when your having a nice family dinner and you can enjoy your time in the kitchen. You can also make this on a weekend and refrigerate so during the week you can just pop it back in the oven to warm up while you prepare the pasta and what a dinner you will have.
As my brother said....."HOLY CRAP THIS IS GOOD!!!"""" ENJOY!!!
Here is a picture of my amazing friend (and developer of this site) Lisa's daughter, Ellie making my short rib recipe!!! Ellie....I love, love, love that you enjoy cooking with your mom!! This is what it's all about for me. Thank you so much....this makes me so happy!! And, of course, I hope you enjoyed the short ribs!!
Keep cooking Ellie!!!
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