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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.  

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