Serves: 4
Ingredients:
Oil, for frying
½ lb. Tomatoes, peeled (or 7 oz drained canned tomatoes)
Salt and Pepper, as needed
1 ½–3 cups Beef or Veal Stock
Approximately 1 cup flour
1 Bay Leaf
1 ½–2 lbs. boneless Beef Short Ribs
Zest from 1 Lemon, minced
½ cup Onion, with ¼ inch dice
1 bunch Parsley, chopped
¼ cup Carrot, with ¼ inch dice
1 Garlic clove, minced
¼ cup Celery, with ¼ inch dice
½ cup Montemaggiore Extra Virgin Olive Oil
1 ½ cups Montemaggiore Syrah or Nobile Salt, to taste (Well-Aged Red Wine)
Procedure:
• Pre-heat oven to 325°F. In a heavy bottomed sauce pot or dutch oven, bring 1 inch of Oil to a shimmer over medium-high heat. While the pan is heating, cut Ribs into 6–8 oz pieces, one for each serving. Season Ribs with Salt and Pepper and then dredge in Flour, patting assertively to remove excess. Pan-fry Ribs until dark brown and crispy on all sides, turning for even cooking. Hold finished Ribs on rack over sheet tray.
• Carefully degrease pan retaining approximately 4 Tbl of the Oil. Reduce heat to medium, then add Onion, Carrots, and Celery. Sweat until tender. Begin to deglaze pan as vegetables release moisture. Increase heat to high, add Wine and gently release fond with a wooden spoon. Reduce by sauce by half.
• Reduce heat to medium, add Tomatoes, Ribs and Bay and then add enough Stock to cover 2/3rds of the ribs. Bring to a simmer then cover and braise in oven for 3 to 4 hours. Ribs should yield easily to gentle tugging but not be falling apart.
• Meanwhile, prepare the gremolata. In a small bowl, combine the Parsley, Garlic and Lemon Zest. Add enough Olive Oil to form a loose paste and season with salt to taste. Set aside. For best flavor, prepare at least 2 hours before serving.
• When the Ribs have finished cooking, remove them from braising liquid and set aside in a warm spot. If holding for more than a few minutes, add a thin layer of warm Stock and cover tightly. Carefully degrease the braising liquid. It should have the consistency of heavy cream (with chunks of vegetables). If it seems a bit thin, return the pan to the heat and reduce further. If it reduced too much in the oven, add a little stock.When ready to serve, start with a scoop of polenta (or mashed potatoes) on each plate. Nestle one of the reserved ribs on each mound and top with a ladle of the sauce/braising liquid, allowing it to run down the sides and pool on the plate. Finally, finish each serving with a tablespoon or more of the gremolata, being sure to mix well before spooning.
Recipe Type: AuthenticIngredients:
Oil, for frying
½ lb. Tomatoes, peeled (or 7 oz drained canned tomatoes)
Salt and Pepper, as needed
1 ½–3 cups Beef or Veal Stock
Approximately 1 cup flour
1 Bay Leaf
1 ½–2 lbs. boneless Beef Short Ribs
Zest from 1 Lemon, minced
½ cup Onion, with ¼ inch dice
1 bunch Parsley, chopped
¼ cup Carrot, with ¼ inch dice
1 Garlic clove, minced
¼ cup Celery, with ¼ inch dice
½ cup Montemaggiore Extra Virgin Olive Oil
1 ½ cups Montemaggiore Syrah or Nobile Salt, to taste (Well-Aged Red Wine)
Procedure:
• Pre-heat oven to 325°F. In a heavy bottomed sauce pot or dutch oven, bring 1 inch of Oil to a shimmer over medium-high heat. While the pan is heating, cut Ribs into 6–8 oz pieces, one for each serving. Season Ribs with Salt and Pepper and then dredge in Flour, patting assertively to remove excess. Pan-fry Ribs until dark brown and crispy on all sides, turning for even cooking. Hold finished Ribs on rack over sheet tray.
• Carefully degrease pan retaining approximately 4 Tbl of the Oil. Reduce heat to medium, then add Onion, Carrots, and Celery. Sweat until tender. Begin to deglaze pan as vegetables release moisture. Increase heat to high, add Wine and gently release fond with a wooden spoon. Reduce by sauce by half.
• Reduce heat to medium, add Tomatoes, Ribs and Bay and then add enough Stock to cover 2/3rds of the ribs. Bring to a simmer then cover and braise in oven for 3 to 4 hours. Ribs should yield easily to gentle tugging but not be falling apart.
• Meanwhile, prepare the gremolata. In a small bowl, combine the Parsley, Garlic and Lemon Zest. Add enough Olive Oil to form a loose paste and season with salt to taste. Set aside. For best flavor, prepare at least 2 hours before serving.
• When the Ribs have finished cooking, remove them from braising liquid and set aside in a warm spot. If holding for more than a few minutes, add a thin layer of warm Stock and cover tightly. Carefully degrease the braising liquid. It should have the consistency of heavy cream (with chunks of vegetables). If it seems a bit thin, return the pan to the heat and reduce further. If it reduced too much in the oven, add a little stock.When ready to serve, start with a scoop of polenta (or mashed potatoes) on each plate. Nestle one of the reserved ribs on each mound and top with a ladle of the sauce/braising liquid, allowing it to run down the sides and pool on the plate. Finally, finish each serving with a tablespoon or more of the gremolata, being sure to mix well before spooning.
Recipe Author: Chef Jude Affronti
Chef Background: Graduate of Culinary Institute of America
Source: http://www.montemaggiore.com/wine/montemaggiore_recipe_book.pdf