Tuscan Pepper Short Rib
Fall off the bone short rib, slathered in a tomato-garlic paste, crusted in pepper and braised in Chianti for hours.
Ingredients
4 beef short ribs
3 teaspoons salt
4 peeled garlic cloves
1 tablespoon tomato paste
2 tablespoons whole black peppercorns, coarsely crushed
1 tablespoon ground black pepper
2 sage leaves
2 sprigs fresh rosemary
2 dried bay leaves
2 cups Chianti
Instructions
Season the ribs with 2 teaspoons of salt. To the bowl of a mini food processor, add 1 teaspoon of salt, garlic and tomato paste. Pulse until well combined.
Evenly coat the ribs with the garlic tomato paste.
Combine crushed peppercorns and ground pepper. Sprinkle the pepper mixture evenly on all sides of the ribs.
Transfer ribs to a Dutch oven, bone side down. Nestle the sage, rosemary, and bay leaves between the ribs.
Add the wine to the pot, pouring carefully toward the side, so as not to loosen any of the seasoning. Transfer the pot to the stove and bring to a simmer over high heat.
Once simmering, reduce to low, cover, and cook for 3 1/2 hours, turning the ribs every 30 minutes.
Transfer the ribs to a plate and remove the bones. Bring the braising liquid to a boil over high heat. Simmer for 10 minutes, until liquid is reduced by half.
Transfer beef to the pot, reduce to medium low, and cook until warmed through.
Tuscan Pepper Short Rib
Ingredients
Instructions
- Season the ribs with 2 teaspoons of salt. To the bowl of a mini food processor, add 1 teaspoon of salt, garlic and tomato paste. Pulse until well combined.
- Evenly coat the ribs with the garlic tomato paste.
- Combine crushed peppercorns and ground pepper. Sprinkle the pepper mixture evenly on all sides of the ribs.
- Transfer ribs to a Dutch oven, bone side down. Nestle the sage, rosemary, and bay leaves between the ribs.
- Add the wine to the pot, pouring carefully toward the side, so as not to loosen any of the seasoning. Transfer the pot to the stove and bring to a simmer over high heat.
- Once simmering, reduce to low, cover, and cook for 3 1/2 hours, turning the ribs every 30 minutes.
- Transfer the ribs to a plate and remove the bones. Bring the braising liquid to a boil over high heat. Simmer for 10 minutes, until liquid is reduced by half.
- Transfer beef to the pot, reduce to medium low, and cook until warmed through.
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