Short ribs pizzaiola
Food Wishes · ♥ 5.2K likes · 105.4K views · 10 min video
Read about ribs in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 can San Marzano plum tomatoes
Crush the San Marzano tomatoes by hand into a puree; set aside.
Crushing San Marzano tomatoes by hand
- 3 lb beef short ribs
- 3 tsp kosher salt
Season the short ribs generously on all sides with kosher salt, one teaspoon per pound.
- 2 tbsp olive oil
Heat the olive oil in a Dutch oven over high heat and sear the ribs well on all sides to a deep brown crust. Turn off the heat, remove to a plate and rest.
- large brown mushrooms
- salt
Add the halved mushrooms and a big pinch of salt, heat to medium-high, turn them flat side down with tongs and cook a few minutes until golden brown.
Browning the mushrooms
- diced onion
- freshly ground black pepper
- red chili flakes
- dried oregano
Add the diced onion and cook a few minutes until translucent. Season with black pepper, chili flakes and plenty of dried oregano; cook about a minute.
Onion, oregano and garlic
- white wine
- 1 cup chicken or beef broth
- red bell pepper
Add the white wine and stir to deglaze. Add the tomatoes and the broth, turn the heat to high and bring back to a simmer; stir in the bell pepper.
Return the ribs with their accumulated juices, reduce to low, cover and simmer gently 3 to 4 hours until fork tender, turning the ribs at about the 2 hour mark.
Remove the ribs. Optionally reduce the sauce over medium-high to intensify and thicken, skimming fat as wanted; taste for salt.
Lower the heat, remove the bones and return the meat; simmer gently until heated through, basting with sauce.
Alternatively cook the whole thing covered in the oven at 325.
- fresh basil leaves
Garnish with freshly picked basil, torn and scattered; serve in a bowl, for example over baked polenta.
Basil garnish and tasting