Easy Italian Recipes

 MAKES 8 SERVINGS

- 8 beef short ribs, about 10 oz (315 g) each
- Sea salt and freshly ground pepper
- 2 tablespoons olive oil
- 2 yellow onions, chopped 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cups (16 fl oz/500 ml) dry red wine such as Barolo
- 1 can (28 oz/875 g) plum (Roma) tomatoes, chopped, with juice
- 2 cups (16 fl oz/500 ml) beef stock or chicken stock
- 2 fresh rosemary sprigs

Short ribs are not a cut you will find in Italy, but this method of slowly braising beef in red wine is typical, especially in the north, where beef is more commonly eater The ribs can be cooked and refrigerated for up to 2 days before serving them. This makes a big batch. If you have leftover ribs and sauce, you can bone the ribs, shred the meat, and serve the meat and sauce over pasta or creamy polenta.

Pat the ribs dry with paper towels and sprinkle generously with salt and pepper. In a Dutch oven or other large, heavy pot over medium-high heat, warm the olive oil. Add as many ribs as will fit in a single layer and cook, turning as needed, until well browned on all sides, about 10 minutes total. Transfer the browned ribs to a bowl, and brown the remaining ribs in the same way. Spoon off all but 2 tablespoons of the fat from the pot.

Add the onions, carrots, and celery to the pot and sauté unti! tender, about 10 minutes. Add the wine, bring to a simmer, and deglaze the pot, stirring to scrape up any up any browned bits from the pot bottom. Add the tomatoes, stock, and rosemary sprigs and bring the liquid to a simmer. Return the ribs to the pot and bring the liquid back to a simmer. Reduce the heat to low, cover, and cook the ribs, turning them occasionally, until the meat is very tender and falling off the bone, about 2 1/2 hours.

Transfer to a warmed bowl and serve at once.

Buon appetito !