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