Beef Brasato

Well, sunday has rolled around again, and as usual, I thought i’d cook up something a little more special, and gourmet. I found a recipe in my carabba’s cookbook for braised short ribs in red wine that looked so divine, I just had to try it. Short ribs are one of my very favorite things to make because they’re virtually fool-proof, yet always turn out to be so tender and delicious! This was one of the BEST recipes I have ever come across for short ribs, and probably even one of the best recipes I have blogged about so far– so I know I will be turning to it time and time again. I served the short ribs on a bed of creamy risotto with a Cesar salad and parmesan crostini, and it was one of the best meals I have had in a while! Seriously. Everyone needs this recipe on hand, because it is to die for delicious!!

Ingredients:
2 tablespoons unsalted butter
1 yellow onion, chopped
1 carrot, chopped
1 celery rib, chopped
2 garlic cloves, chopped
1 cup hearty red wine, such as Citra Montepulciano
2 cups reduced-sodium chicken broth
1 can (14.5 ounces) diced tomatoes in juice
1 tablespoon finely chopped fresh flat-leaf parsley, plus more for garnish
1/2 teaspoon dried basil
1/2 teaspoon dried marjoram
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
Grated zest of 1/2 lemon
1 bay leaf
6 pounds beef short ribs
Kosher salt and freshly ground black pepper
1/2 cup all-purpose flour
1/4 cup olive oil (not extra-virgin)

Directions:
Preheat the oven to 300°F.

Melt the butter in a saucepan over medium heat.  Add the onion, celery, and garlic and cook, stirring occasionally, until the onion is translucent, about 5 minutes.  Spread the vegetables in a very large roasting pan.

Add the wine to the skillet and bring to a boil.  Cook until reduced by half, about 3 minutes. Add the broth, tomatoes with their juices, parsley, basil, marjoram, rosemary, thyme, lemon zest, and bay leaf and bring to a boil. Set aside.
Season the short ribs with 1 tablespoon salt and 1 teaspoon pepper. Spread the flour in a shallow dish.  Roll the ribs in the flour, shaking off the excess flour.  Heat the oil in a large skillet over medium-high heat.  In batches, add the short ribs and cook, turning occasionally, until browned on all sides.  Arrange the short ribs on the vegetables in the roasting pan.  (They can be crowded.) Pour the wine mixture over the short ribs.  The liquid should almost cover the short ribs — add water if needed. Place the roasting pan over medium-high heat and bring the liquid to a boil.  Remove from the heat and cover the pan tightly with aluminum foil. Bake until the short ribs are fork tender, about 2 hours and 15 minutes. Transfer the short ribs to a large serving bowl, discarding the bones. Cover the bowl with aluminum foil to keep the beef warm.
Skim off and discard any fat form the surface of the cooking liquid.  Bring the liquid to a boil over high heat. Boil, stirring occasionally, until the sauce is reduced and thick enough to coat a wooden spoon, about 15 minutes. Discard the bay leaf.  Season with salt and pepper.  Pour the sauce over the beef in the bowl.
Serve on top of risotto (this link has my favorite risotto recipe, but I halved it, and used chicken bouillon instead of stock).
For the Cesar Salad, follow the link. For the crostini, thinly slice some french bread. Brush both sides with olive oil, put on a baking tray, season with salt and pepper and top with parmesan cheese, and broil on both sides until toasted.
I think I should just stop blogging new recipes now–I have found yet another recipe I want to cook time and time again! I am seriously loving this–and I hope you all do too!
Have a relaxing sunday night!
<3 Sarah