ChocolateMoltenCakes
ciderdonuts1
Fall baking
orange striped cupcake papers
packaging
IMG7
fall baking gallery
IMG6
gift wrapping candle
IMG5
baking
tour our
follow our home addition project

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:

m38

The Everyday Occasions Store:
m15
m16
m18
IMG23
home entertaining and ifestyle expert
pinterest
twitter
instagram
my email newsletter
rss feed
facebook
my tablet +
m37
IMG36352
m45
m65
chocolate molten cakes in cupcake
miss emma
thanksgiving
fall decor
IMG8
IMG9
fall dinner
chili1
squashdip1
My fall
DIYThanksgivingCenterpiec1
Fall table
pecan1
thanksgiving
shortribs1
Fall dinner Recipe gallry
IMG10
fall entertaining
IMG11
linen Tea Towels &
IMG12
chestnut & fig
IMG13
my favorite fall candles
houseplancabinets1
IMG14
IMG15
Halloween
IMG16
IMG17
fall packaging
IMG18
Orange linen
pumpkin tags
IMG19
batsugarcookies1
bat sugar cookies
IMG20
halloween sprinkles
IMG21
trick or treat tags
IMG22
new!  printable recipes
SHOP
the everyday occasions halloween collection...
ChocolateMoltenCakes everyday new!  printable recipes
Subscribe