I made this dish for a cooking class I did for a wonderful family. In preparation I reviewed a number of Tuscan Short Rib recipes…and I ended up making it much as I do when making beef bourguignon. I brown the meat. Make a roux with the pan oils, add wine and broth and cook slowly in the oven along with veggies.
This is sure to become a cool weather classic!
10 Ribs (feeds 4 or more)
1 quart chicken broth + 2 cups beef broth (or enough to cover the top of the beef when placed in the casserole)
1 cup red wine
3 or 4 large carrots – peeled and cut into bite sized pieces
3 or 4 celery stalks – cut into bite sized pieces
1 small onion – medium chopped
2 medium garlic cloves – chopped
1 cup chopped tomatoes – fresh or canned
1 tablespoon mixed dry spices – whatever your favorites are * + fresh if available
¼ cup olive oil for pan frying (or enough to cover the bottom of the pan)
Flour for dredging
Salt and pepper to taste
*I used za’ atar (an African spice mix of Roasted sesame, thyme, sumac, roasted wheat and other spices. Also good to use is herbs de provence. Plus I added fresh basil
Instruction (Preheat oven to 325)
Season all sides of the short ribs with salt and pepper and then dredge in flour and set aside
In a large flat bottomed skillet, add enough oil to cover the bottom of the pan. Place over medium/high heat and heat until hot but not smoking. Brown on all sides and cook until golden (about 2 minutes on each side). Remove meat from the pan and set aside in an oven safe casserole.
Add onions to the remaining oil (add a bit more oil if needed) in the pan and cook until they begin to wilt (about 2 minutes). Add garlic and cook for about 30 seconds, just until they begin to color. Add a tablespoon of flour, stir, and cook for about a minute to form a paste. Add the wine, stir, (it will thicken) and begin to add the broth a little at a time until you have enough to cover the meat in the casserole.
Add the broth to the meat in the casserole until it reaches the top of the meat. Add the remaining ingredients. Place covered in oven and cook for about 3 hours or more or until the meat easily falls off the bone. Turn the meat about halfway through the cooking.
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