Zinfully Delicious Short Ribs

Name: Zinfully Delicious Short Ribs
Prep time: 4 h 15 min
Cook time: 4 h 15 min
Total time: 4 h 15 min
Yield: 4
Cuisine: Global
Ingredients: 473 milliliters arugula, for serving; 3 larges carrots, sliced on an angle or chopped into bite-size pieces; 1 bay leaf; 4 bay leaves; 12 bone-in meaty beef short ribs of similar weight and size; 473 milliliters beef stock; 946 milliliters beef stock; 4 Tbsps butter; 2 mediums large or carrots, peeled and finely chopped; 2 small ribs celery with leafy tops; 2 ribs celery with leafy tops, finely chopped; 1 red Fresno chile pepper, chopped; 1 teaspoon About allspice, or a couple pinches ground cloves; 4 servings Crusty bread, for serving; 750 milliliters dry red wine; 4 Tbsps all-purpose flour; 237 milliliters loosely packed fresh flat-leaf parsley; 1 leave Fresh flat parsley, chopped; 3 cloves garlic, finely chopped; 4 large cloves garlic; 2 Tbsps extra-virgin olive oil; 4 Tbsps vegetable or olive oil; 2 mediums onions, finely chopped; 2 mediums onions, cut into wedges with root end attached; 454 grams pappardelle pasta; 4 servings Pecorino Romano cheese; 9 servings A few stems fresh rosemary, needles picked; 4 servings Salt and freshly ground black pepper; 4 cooked short ribs, meat pulled and shredded plus 1 cup braising liquid; 1 Tbsp About smoked sweet paprika, a scant palmful

Zinfully Delicious Short Ribs might be just the main course you are searching for. This recipe serves 4. One portion of this dish contains about 37g of protein, 45g of fat, and a total of 1332 calories. This recipe covers 46% of your daily requirements of vitamins and minerals. Head to the store and pick up onions, celery, a few stems rosemary, and a few other things to make it today. To use up the bay leaves you could follow this main course with the Adorable Applesauce Cupcakes as a dessert. From preparation to the plate, this recipe takes roughly 4 hours and 15 minutes.

Instructions

Preheat the oven to 350 degrees F.

Equipment you will use

Oven

Pat the ribs dry and season liberally with salt, pepper, allspice, and paprika.

Ingredients you will need

Allspice

Paprika

Pepper

Ribs

Salt

In a large Dutch oven heat the oil, a couple of turns of the pan, over high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Dutch Oven

Frying Pan

Add the meat and brown in two batches, turning frequently.

Ingredients you will need

Meat

Remove the ribs to a plate, pour off the fat, as necessary.

Ingredients you will need

Ribs

While the meat browns, make a flavor paste by adding the garlic, chile, bay leaves, parsley, and rosemary to a food processor and pulse the processor to finely chop.

Ingredients you will need

Bay Leaves

Rosemary

Parsley

Garlic

Chili Pepper

Meat

Equipment you will use

Food Processor

Remove and reserve the paste.

Once all of the meat has been browned and the fat has been poured off, add the remaining oil, onions, carrots, and celery to the pan, season with salt and pepper and stir 5 to 10 minutes, until soft, remove the mixture to a plate.

Ingredients you will need

Salt And Pepper

Carrot

Celery

Onion

Meat

Cooking Oil

Equipment you will use

Frying Pan

Add in the flavor paste and stir 5 minutes more. Deglaze the pan with wine and reduce by 2/3, about 15 minutes. Return the ribs to the pot and add the stock. Bring the mixture to a boil, cover and move the ribs into the oven and cook 2 1/2 hours.

Ingredients you will need

Stock

Ribs

Wine

Equipment you will use

Oven

Frying Pan

Pot

Add the onions and carrots back to the pot for the last 20 to 30 minutes of cooking time.

Ingredients you will need

Carrot

Onion

Equipment you will use

Pot

Remove 4 ribs, for Short Rib Ragu with Drunken Pappardelle, recipe follows, if desired.

Ingredients you will need

Pappardelle

Ribs

Cool the remaining 8 ribs completely, then refrigerate.

Ingredients you will need

Ribs

To serve, skim the fat from the beef, reheat uncovered, over medium heat. Cook 20 minutes or so, to heat through.

Ingredients you will need

Beef

Remove the ribs and reserve.

Ingredients you will need

Ribs

In a small saute pan, melt 4 tablespoons butter.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Whisk in 4 tablespoons flour to make a light brown roux, about 5 minutes.

Ingredients you will need

All Purpose Flour

Equipment you will use

Whisk

Add 1 cup of rib sauce into the roux pan, then add back into the stew pot. Reduce the sauce until thickened, about 20 more minutes.

Ingredients you will need

Stew

Equipment you will use

Frying Pan

Pot

When the beef ribs are ready to serve, bring the water to a boil, salt the water and cook the egg noodles to al dente.

Ingredients you will need

Egg Noodles

Beef Ribs

Water

Salt

Drain the noodles and return them to the hot pot. Toss the noodles with butter, salt, nutmeg, and chives, to taste.

Ingredients you will need

Pasta

Butter

Chives

Nutmeg

Salt

Equipment you will use

Pot

Serve 2 ribs per person with crusty bread, arugula, and sauce.

Ingredients you will need

Crusty Bread

Arugula

Sauce

Ribs

Heat the extra-virgin olive oil in Dutch oven over medium-high heat, add the carrots, onions, celery, garlic and season with salt, and pepper. Cook until very tender, then stir in the tomato paste, stock, short rib meat, and braising sauce.

Ingredients you will need

Extra Virgin Olive Oil

Tomato Paste

Carrot

Celery

Garlic

Onion

Pepper

Sauce

Stock

Meat

Salt

Equipment you will use

Dutch Oven

Heat through, then cool completely and store for make-ahead meal. Skim the fat and reheat, covered, over medium heat.

While the sauce reheats, bring 5 to 6 cups of water to a boil with 1 bottle red wine.

Ingredients you will need

Red Wine

Sauce

Water

Add the pasta and cook to al dente.

Ingredients you will need

Pasta

Drain the pasta and toss with sauce to coat, then top with Pecorino cheese and chopped parsley.

Ingredients you will need

Pecorino

Parsley

Pasta

Sauce

Equipment

Ingredients

Servings:

473milliliters

arugula, for serving 3larges

carrots, sliced on an angle or chopped into bite-size pieces 1

bay leaf 4

bay leaves 12

bone-in meaty beef short ribs of similar weight and size 473milliliters

beef stock 946milliliters

beef stock 4Tbsps

butter 2mediums

large or carrots, peeled and finely chopped 2small ribs

celery with leafy tops 2ribs

celery with leafy tops, finely chopped 1

red Fresno chile pepper, chopped 1teaspoon

About allspice, or a couple pinches ground cloves 4servings

Crusty bread, for serving 750milliliters

dry red wine 4Tbsps

all-purpose flour 237milliliters

loosely packed fresh flat-leaf parsley 1leave

Fresh flat parsley, chopped 3cloves

garlic, finely chopped 4large cloves

garlic 2Tbsps

extra-virgin olive oil 4Tbsps

vegetable or olive oil 2mediums

onions, finely chopped 2mediums

onions, cut into wedges with root end attached 454grams

pappardelle pasta 4servings

Pecorino Romano cheese 9servings

A few stems fresh rosemary, needles picked 4servings

Salt and freshly ground black pepper 4

cooked short ribs, meat pulled and shredded plus 1 cup braising liquid 1Tbsp

About smoked sweet paprika, a scant palmful 3Tbsps

tomato paste 750milliliters

red zinfandel wine

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Merlot, Cabernet Sauvignon, and Pinot Noir are great choices for Beef Short Ribs. Beef and red wine are a classic combination. Generally, leaner cuts of beef go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier cuts can handle a bold red, such as cabernet sauvingnon. The Robert Mondavi Napa Valley Merlot with a 4.3 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.