Italian Style Short Ribs Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large heavy saucepan over medium heat, melt the butter and brown the bacon and beef short ribs, stirring constantly for about 10 minutes.
• Transfer ribs and bacon to a 2 quart baking dish. Season with salt and pepper. Pour in the beef broth, lemon juice and red wine. Sprinkle in oregano. Mix well and cover the dish.
• Bake in the preheated oven 1 1/2 to 2 hours, until the meat may be easily separated from the bone. Spoon off excess fat before serving.

Steps:

• Preheat the oven to 500 degrees F.
• Bring the short ribs to room temperature. Pat the ribs dry, then sprinkle liberally with salt and pepper and drizzle with EVOO. Arrange the ribs on a broiler pan and roast until well browned, 12 to 15 minutes.
• Meanwhile, heat 2 tablespoons EVOO in a large Dutch oven over medium-high heat. Add the anchovies and stir to melt them into the oil. Add the garlic, bay leaves, onions, and fennel bulb, and season with pepper. Stir for a few minutes to develop some color on the bottom of the pan, then add the tomato paste, raisins and cloves. Stir for a minute or 2 more, then add the wine and cook until reduced by half, about 10 minutes.
• Reduce the oven temperature to 350 degrees F. Add the short ribs to the Dutch oven and stir to coat with the sauce. Cover and roast in the oven until the ribs are very tender, 2 1/2 to 2 3/4 hours. Remove the ribs to a platter and cover with foil. Reduce the sauce 10 to 15 minutes more.
• Reserve 4 short ribs for another meal. Add the remaining ribs (on or off the bone) to the sauce. Divide among serving dishes and top with the parsley, fennel fronds, a sprinkle of zest and some pecorino. Serve with the bread for mopping up the sauce.

Steps:

• On a plate, stir together the flour, 1 teaspoon salt, and 1/2 teaspoon pepper.
• Turn the ribs in the seasoned flour, shaking off any excess.
• In a large heavy pot, heat the oil over med-high heat.
• Working in batches, sear the ribs, turning occasionally, until evenly browned, about 10 minutes; transfer to a plate.
• Add the pancetta to the pot and saute until mostly crisp, 4-5 minutes.
• Add the onions and saute until beginning to soften, about 3 minutes.
• Stir in the garlic and red pepper flakes and saute until fragrant, about 30 seconds.
• Add the carrots, tomato paste, and sugar and cook, stirring often, until well blended, about 1 minute.
• Add the wine, bring to a boil, and stir to scrape up any browned bits on the pan bottom.
• Stir in the tomatoes and their juices, broth, and vinegar and bring to a boil.
• Preheat the oven to 350°; return the ribs to the pot with the tomato mixture.
• Add the bay leaves, rosemary and thyme sprigs, and oregano.
• Cover and cook in the oven until the ribs are very tender, about 2 hours.
• Skim as much fat as possible from the cooking liquid and discard the bay leaves.
• Season with salt and pepper to taste and serve.