I can't believe I never cooked beef short ribs before. They were wonderful. 2 things though...the mixture you cook before pouring over the ribs has a strong flavor. Remember that it melds and mellows over the hours of cooking. Also, watch out when browning. Spattering can be intense. One more thing, this recipe makes about 12 servings. We halved it for two and had left overs.
1/2 cup olive oil
6 pounds short ribs of beef. cut 2 inches wide
fresh pepper
1 cup prosciutto, diced ( I substituted bacon)
1 1/2 cups finely grated carrots
2 c. finely chopped onion
1 c. finely chopped fennel (1 trimmed bulb)
1/4 c. chopped garlic
1 T. grated lemon zest
1 T. grated orange zest
1 1/2 c. tomato puree
1 c. red wine
1 c. beef stock
1 1/2 t. crushed red pepper
salt and pepper to taste
- In a large heavy skillet, heat the oil over medium-high heat. Season the short ribs with salt and pepper and put about a third of then into the skillet.
- Sear them for 2 to 3 minutes on each side until browned and transfer to a roasting pan.
- Sear the remaining ribs in batches, taking care not to crowd the pan with ribs.
- Reduce the heat to low, add the prosciutto to the same skillet and cook for 10 to 20 minutes, until the fat is rendered.
- Carefully pour off the fat and discard, keeping the prosciutto in the skillet.
- Add the carrots, onion, fennel, and garlic and cook covered for about 20 minutes until the vegetables soften.
- Add the lemon and orange zest, tomato puree, wine, stock and red pepper flakes.
- Season with salt. Continue to cook for 5 minutes longer.
- Preheat the over to 375°. Pour the sauce over the ribs in the roasting pan, making sure they are nearly covered.
- If necessary, add more stock or water so that the liquid comes three comes 3/4 of the way up the sides of the ribs.
- Cover tightly with foil and bake for 1 1/2 hours.
- Remove the foil and continue to bake 1 hour longer, until the ribs are very tender.
