Beef Shortribs, Italiano
Delicious Beef Shortribs, Italiano: Braised in red wine and beef stock with onions, garlic, and herbs. Perfect for a comforting meal with leftovers. Makes 4-6 servings.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.oracibo.com.
Cooking tools:
- Saute pan
- Oven
- Stove
- Cutting board
- Chef's knife
- Paper towel
- Serving platter
- Plate
- Dish
- Wooden spoon
- Measuring spoon
- Measuring cup
- Mixing bowl
- Pot
- Whisk
- Grater
- Colander
- Spoon
- Ladle
- Tongs
- Fine-mesh sieve
- Kitchen timer
- Instant-read thermometer
- Plastic wrap
Ingredients
- 3 lbs. beef shortribs (not Maui or Korean style)
- 4 oz. pancetta, cut in a thick slice & diced into ¼” cubes
- EVO
- 1 medium onion, chopped
- 1 large carrot, diced fine
- 2 stalks celery, diced fine
- 4 medium cloves garlic, minced
- 4 whole sprigs fresh thyme
- 2 whole small sprigs fresh rosemary
- 2 Tbsp. tomato paste
- 1 cup each dry red wine & beef stock** or tinned low/no salt broth
- 1 cup peeled pearl onions or 1 ½ cups peeled cipolline onions (Italian flat onions)
- 1 large bay leaf
- 4 juniper berries, crushed
- 2 Tbsp. chopped Italian (flat-leaf) parsley
- Salt
- freshly ground black pepper
- Potato starch for thickening
- 4 Tbsp. finely chopped Italian (flat-leaf) parsley
- Finely grated zest of 1 lemon or a combination of orange & lemon zest
- 1 clove garlic, minced
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