TUSCAN RIBS
No grill needed for these succulent baby back ribs! They're rubbed with hot paprika, fennel seeds, and fresh herbs, then roasted, broiled, and finished with a garlicky white-balsamic glaze.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 3h20m
Number Of Ingredients 11
Steps:
- Line a baking sheet with parchment-lined foil. Stir together oil, 4 teaspoons salt, 1 teaspoon pepper, paprika, fennel seeds, sage, thyme, and rosemary. Rub mixture all over ribs. Cover; let stand at least 1 hour, or refrigerate up to overnight.
- Preheat oven to 325 degrees. Roast ribs, uncovered, until meat is tender, 2 hours. (Ribs can be allowed to cool completely at this point and stored, covered, in refrigerator up to 3 days.) Switch oven to broil, with a rack 6 inches from heating element. Stir together vinegar and garlic; season with salt and pepper. Brush ribs with half of glaze. Broil until crisp, 1 to 2 minutes. Brush with remaining glaze, if desired. Cut into pieces and serve, alongside potato salad.
BABY BACK RIBS WITH TUSCAN BBQ SAUCE
Provided by Michael Chiarello : Food Network
Yield 6 servings
Number Of Ingredients 9
Steps:
- Ribs: Preheat the oven to 325 degrees F. Cut each rack of ribs in half and season with salt and pepper. Stack the ribs on a foil-covered baking sheet, in two piles of 3 pieces. Bake in the oven about 2-1/2 hours, or until tender, rotating the ribs every 30 minutes. Remove the ribs from the oven and cover them with foil to keep them moist and tender.
- Sauce: In a bowl, whisk together the honey, soy sauce, vinegar, ketchup, and espresso. Place the olive oil and garlic in a small saute pan. Cook over low heat for about 1 minute, or until it turns a golden brown. Remove from heat. Add to the honey mixture. Place the honey mixture in a saucepan and bring to a simmer for 15 minutes to blend the flavors.
- To complete: Brush the BBQ sauce on both sides of the ribs, and arrange them in a single layer. Place the ribs on an outdoor grill or in a 425 degree F oven. Turn and baste the ribs as they cook. Remove when the ribs are glazed and tender, about 15 minutes.
TUSCAN RIB-EYE STEAK
Provided by Giada De Laurentiis
Categories main-dish
Time 12h40m
Yield 1 to 2 servings
Number Of Ingredients 14
Steps:
- For the marinade: The day before you plan on cooking your steak, place the rib-eye in a resealable baggie along with the olive oil, rosemary, thyme and garlic. Move the herbs and garlic around in the bag to coat the steak with all the flavors. Refrigerate overnight.
- For the steak: Remove the steak from the refrigerator 30 minutes before cooking. Preheat the oven to 400 degrees F.
- Heat a grill pan over medium-high heat. Sprinkle the steak evenly with 1 teaspoon of the salt. Place the steak on the grill pan and sear for 5 minutes without moving the steak. Flip the steak and repeat on the other side. Remove the steak to a baking sheet and place in the oven for 10 minutes for medium doneness. Allow the steak to rest for 15 minutes.
- Meanwhile, in a small bowl mix together the lemon zest, lemon juice, 2 teaspoons olive oil, rosemary, thyme, 1/8 teaspoon of the salt and 1/8 teaspoon of the pepper. Set aside.
- Heat a small nonstick skillet over medium heat. Add 1 teaspoon olive oil and slide in the egg, being careful not to break the yolk. Sprinkle with the remaining 1/8 teaspoon salt and 1/8 teaspoon pepper. Reduce the heat to medium-low and gently cook the egg until the white is just set and the yolk is still soft, about 3 minutes.
- Transfer the rested steak to a serving plate. Scatter the arugula over the steak and drizzle 1 teaspoon of the herb oil. Lay the egg, sunny-side up, over the top. Drizzle with the remaining herb oil and season with a few grinds of black pepper.
SOUTHERN ITALIAN-STYLE SHORT RIBS
Provided by Rachael Ray : Food Network
Time 3h15m
Yield 4 servings, plus reserved ribs for another meal
Number Of Ingredients 16
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.
ITALIAN STYLE SHORT RIBS
I like to serve this easy dish with steamed broccoli and rice prepared with some of the remaining pan juices.
Provided by Kimber
Categories World Cuisine Recipes European Italian
Time 2h
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 606.8 calories, Carbohydrate 1.3 g, Cholesterol 115 mg, Fat 54 g, Fiber 0.1 g, Protein 24.6 g, SaturatedFat 22.7 g, Sodium 1314.9 mg, Sugar 0.3 g
MAREMMA TUSCAN SPARERIBS
From Chef Ceasare of Maremma Tuscan Trattoria restaurant. His description of the ribs -which are a plan ahead recipe: "I received lots of good reviews when Beppe opened, but I only saved one, where the critic poked fun at me for serving inauthentic Tuscan food. I laugh now, but at the time it drove me crazy, especially her "proof" that there's no fish in Tuscany and no cowboys who'd eat my "Tuscan spareribs." Putting aside our miles of coastline and towns like Forte di Marmi and Viareggio (she'd obviously never left her hotel when she visited Florence), it was the cowboy reference that got me the most worked up. Granted, Americans might think of cowboys as beef - not pork - eaters. But we not only have cowboys in the Maremma - the famous butteri - when Buffalo Bill competed against them in a traveling rodeo show, he lost. Of course, you won't find a recipe for ribs this way in any Italian cookbook. They are, however, quintessentially Tuscan for me, braised alla cacciatora, or hunter's style, in a spicy tomato sauce. You also won't find broccoli rabe in Tuscany, but that's what I serve with my "inauthentic" ribs, because I like the way it compliments the smoky spiciness of the meat. This is definitely a plan-ahead dish. The spareribs need to marinate with the dry rub overnight. Plus I think they taste better if you cook them a day or two in advance and keep them in the refrigerator until the time you want to serve them."
Provided by MarraMamba
Categories Pork
Time 3h30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Ribs:
- Combine the minced garlic, sage, rosemary, salt, black pepper, and 1 tablespoon crushed red pepper. Rub the spareribs well with this mixture and let them marinate, wrapped in plastic, at least 24 hours or up to 48 hours, in the refrigerator.
- Preheat the oven to 375 degrees F.
- Coat a large baking pan with 1/4 cup of the olive oil and lay the ribs in the pan. Roast stirring, every 20 minutes. After an hour, turn the ribs over and roast 1 hour more. Check the ribs periodically; if the bottom of the pan starts to burn, add a little water. Can be done ahead 24-48 hours.
- Sauce:.
- Coat a large skillet with the remaining 3 tablespoons olive oil. Add the sliced garlic and remaining 2 teaspoons crushed red pepper and sauté over medium heat until the garlic begins to color. Add the tomatoes, Worcestershire sauce, and pepper sauce. Add 1 1/2 cups water and bring the tomato sauce to a simmer. Cook for 30 minutes. Taste for seasoning and set aside.
- When the ribs have browned on both sides, remove them from the pan and drain off any excess fat. Return the ribs to the pan, adding the wine and the tomato sauce. Cover the pan with foil and braise the ribs for 40 minutes. Remove the foil and roast an additional 20 minutes. Serve immediately.
Nutrition Facts : Calories 1683.8, Fat 140.2, SaturatedFat 42.2, Cholesterol 424.1, Sodium 3094.4, Carbohydrate 11.1, Fiber 2.2, Sugar 4.5, Protein 83.8
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- Cut the slab in half and add the halves to the bag, coat all sides, and toss them in the fridge for at least 1 hour, 6 is better. Every 30 minutes shake up the bag.
- Fire up a smoker or setup a grill for 2-zone indirect heat and pre-heat to about 225°F. Do not add smoke. That's right, leave out the wood. We're going smokeless here. We want the pork and herb flavors to dominate.
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