Mother's Day Sale - Free
tour of our home
browse my recipes
Shop the store
the everyday occasions store
ribbon Pink Bakery boxes
kitchen brush set
cleaning bottles
IMG5 IMG8365
linens kitchen
spring collection enamelware
appetizer plates linens
IMG8244 IMG8287
lilac linens spring table setting
IMG7249 IMG6932
favorite pillows clean bottles collection
IMG8301
IMG8434
bath brush essentials
lilac french tumbler candle
IMG8271 IMG8866
willow vase bucket small willow vase
IMG6888 IMG9883
kitchen essentials baking sheets & parchment
m70 m71
pastry bag roll of 100 baking supplies
platter collection linens
m78 m79
baking supplies bread board collection
m82 m83
classic throws linen pillow covers
m85
m17
reclaimed bread boards
linen storage ideas
m88 m89
Baking pantry DIY
m92 m93
paper & stationery everyday tags

Monday, February 28, 2011

Braised Short Ribs Tuscan Style | Recipe Short Ribs


Tuscan Short Ribs

This is the feast we enjoyed last night while we watched the Oscars.  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.

It was a HUGE hit with Mike... the ultimate meat and potatoes man.  It combined all of our favorites - beef, olives, tomatoes, mushrooms (ok, I'm the only one who likes mushrooms) and potatoes.  Great for a Sunday, it braises all day in the oven and makes the house smell terrific. 

Tuscan Braised Short Ribs
Serves 2

4 short ribs (bone-in optional)
2 cups of white wine
1 cup of water
1 cup of whole olives (kalamata and green)
6 cloves of garlic, rough mince
2 sprigs of rosemary
4 sprigs of thyme
1 teaspoon of sea salt
1 teaspoon of pepper
................
2 tablespoons of olive oil
1 leek, sliced (white & light green part)
1 cup of mushrooms, halved
1 cup of cherry tomatoes, halved
.................
mashed potatoes
and/or french bread


In a dutch oven (or any pan that can go from stove to oven) place short ribs.  Pour in wine, water, olives, garlic, rosemary and thyme.  Sprinkle in salt & pepper on short ribs.


With the lid on the dutch oven, cook in a 250 degree oven for 4-6 hours, until the meat is tender.











Remove the short ribs, cover them with foil and set it aside.  Pour the sauce/liquid from the dutch oven in a bowl and chill in the refrigerator for 20-30 minutes.  

This will make it easier to separate the fat off of the top.  After it has chilled, skim the fat off of the top of the liquid.  **Tip : Sometimes I put 6 cups of ice in the liquid.  This 'freezes' the fat to the ice cubes.  Then I remove the ice and fat.  It might take a little more reducing to rid the liquid of the extra water.

Place the dutch oven on top of the stove.  Pour in olive oil.  Saute leeks and mushrooms for 2 minutes.










Pour in the wine sauce/liquid back into the dutch oven with the mushrooms and leeks.  Simmer at medium high until the sauce has reduced (about 10-15 minutes).  **This is a good time to start the mashed potatoes & bread!
 Reduce heat and add in cherry tomatoes.


To serve, place either mashed potatoes or crusty bread into a shallow soup bowl.  Ladle in the sauce.  

1 comment:

m60
m33
home entertaining and ifestyle expert
pinterest
twitter
instagram
join the
contact
facebook
LogoBlack2
m63
m62
m68
Mother's Day Sale - Free m11 ribbon m12 Pink Bakery boxes IMG8375 linens IMG0864 kitchen IMG8646 spring collection IMG8253 enamelware m74 pastry bag roll of 100 m75 baking supplies m31 IMG8645 home m6 IMG8992 recipe m66 m65
Subscribe