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Beef Short Ribs Braised in Red Wine – Costolettine di Manzo Brasate
| Join Date: Sep 2007 Location: Central PA
Posts: 415
Rep Power: 2 | Description:
8 servings of comfort food
| | Other: | Ingredients: | | Time: Active - 30 min., Total 3 hours Difficulty: Medium Serving Size: 8 | - 1 bottle dry fruity red wine (like Barolo)
- 4 cups of chicken stock (canned reduced-sodium chicken broth)
- ½ cup dried porcini mushrooms
- 6 pounds beef short ribs, cut into 5 – 6 ounce pieces
- Salt
- Fresh ground black pepper
- ¼ cup vegetable oil
- 2 large onions, chopped (about 3 cups)
- ¼ cup minced pancetta
- 1 ½ cups grated carrot
- 2 sprigs fresh rosemary
- 4 fresh or dried bay leaves
- 6 whole cloves
- 1/3 cup tomato paste
- 2 cups crushed Italian San Marzano plum tomatoes and their liquid
| | Preparation: | - Bring the wine to a boil in a medium saucepan.
- Lower the heat so the wine is boiling gently and cook until the wine is reduced to 1 cup. Set aside.
- Bring chicken stock to a boil.
- Pour 1 cup of the hot stock over the mushrooms in a small, heatproof bowl.
- Let stand until softened, about 20 minutes.
- Drain the mushrooms through cheesecloth or coffee filter; reserve the soaking liquid.
- Rinse the mushrooms briefly to remove any grit.
- Chop the mushrooms coarsely and set them aside.
- Season the ribs with salt and pepper.
- Heat the oil in a large braising pan over medium heat.
- Place as short rib pieces into the pan in a single layer.
- Cook, turning as necessary, until evenly and well browned on all sides.
- Remove them to a plate and repeat with the remaining ribs.
- Adjust the heat as the ribs cook, so that they do not burn.
- Pour off all but about 1 tablespoons of the fat from the pan.
- Stir in the onions and pancetta and cook, stirring, until the onions are lightly browned, about 5 minutes.
- Stir in the chopped mushrooms and the carrot, rosemary, bay leaves, and cloves.
- Season lightly with salt and pepper, and cook until the carrot is wilted, about 2 minutes.
- Add the tomato paste and stir well until the vegetables are coated and the tomato paste begins to darken, 2 minutes.
| | Instructions: | - Pour in the reduced wine and the crushed tomatoes and tuck the browned short ribs into the pan.
- Pour enough of the remaining chicken stock to just cover the ribs.
- Bring to a boil.
- Lower the heat so the liquid is at a rapid simmer.
- Cook, adding the remaining stock a little at a time as necessary to keep the ribs covered, until the ribs are tender and just about to fall off the bone, 2 1/2 to 3 hours.
- Taste the cooking liquid at that time and add salt as necessary.
- Take out the ribs from the sauce, carefully so as to prevent the bone from falling out, and set them on a baking sheet.
- Strain, pushing the liquid through with the back of the ladle, through a strainer placed over a bowl.
- Discard the solids and return the liquid to the pan.
- Place the ribs back into the sauce.
- Serve with Polenta
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03-11-2008, 12:02 PM
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#2 (permalink)
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Join Date: Dec 2006 Location: Ohio
Posts: 1,318
Rep Power: 3 | Beef shortribs have a taste all their own. Those sound excellent!
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There is room for all God's creatures....right next to the mash potatoes.
You must learn to love to learn. | 
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03-11-2008, 12:20 PM
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#3 (permalink)
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Join Date: Sep 2007 Location: Central PA
Posts: 415
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Quote:
Originally Posted by Chefnot  Beef shortribs have a taste all their own. Those sound excellent! | This is the way the Piemontese make it.
There are many other versions.
To paraphrase the common statement; "when grapes give you Barolo..."
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Clove | |
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03-11-2008, 06:48 PM
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#4 (permalink)
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Join Date: Jul 2007
Posts: 4,160
Rep Power: 10 | I use a similar recipe from FN that calls for Zinfandel...excellent as well!
__________________  BerryBaby | |
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03-11-2008, 11:23 PM
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#5 (permalink)
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Join Date: Nov 2007
Posts: 515
Rep Power: 1 | Clove always gives the clearest recipe directions. I think even I could make this! | |
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03-12-2008, 10:59 AM
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#6 (permalink)
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Join Date: Sep 2007 Location: Central PA
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Quote:
Originally Posted by BerryBaby I use a similar recipe from FN that calls for Zinfandel...excellent as well! | BB,
The use of Barolo is just for authenticity, not flavor.
As the recipe is from the Piemonte region and one of their local wines is Barolo.
You can use any full-bodied red (like a Zinfandel or any Sangiovese, Cabernet, etc).
In fact, you can use large cubes of boneless chuck steak and do this same recipe, although the loss of the bones will make a subtle difference.
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Clove
Last edited by Clove; 04-01-2008 at 11:38 AM.
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03-12-2008, 11:00 AM
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#7 (permalink)
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Join Date: Sep 2007 Location: Central PA
Posts: 415
Rep Power: 2 |
Quote:
Originally Posted by MayQueen Clove always gives the clearest recipe directions. I think even I could make this! | MQ,
You CAN!
It's not a difficult braise to do.
If you try it, let us know how it came out.
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Clove | |
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03-12-2008, 11:07 AM
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#8 (permalink)
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Join Date: Jul 2007
Posts: 4,160
Rep Power: 10 | I have done the Zinfandel recipe using chunks of beef and it comes out really tender and delicious. The sauce base is what is so tasty. Thanks!! 
__________________ BerryBaby | |
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03-16-2008, 01:02 PM
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#9 (permalink)
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Join Date: Mar 2008 Location: National Capitol Area
Posts: 304
Rep Power: 1 | Sounds outstanding! Makes me hungry just thinking about it | |
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03-19-2008, 02:34 PM
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#10 (permalink)
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Join Date: Mar 2008
Posts: 14
Rep Power: 0 | Great directions. I've been meaning to try a braising recipe. Now I have one to try out. | |
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