Sicilian Beef Short Ribs Recipes

SICILIAN BEEF SHORT RIBS

Steps:

• Heat stockpot over medium heat until hot. Brown beef short ribs, in batches if necessary, on all sides. Pour off drippings. Season beef with 1/4 teaspoon salt and pepper.
• Return beef to stockpot. Add onion and garlic. Combine broth, juice, ketchup, Worcestershire sauce and soy sauce in medium bowl. Pour over beef; bring to a boil. Reduce heat; cover tightly and simmer 1-1/2 to 2-1/2 hours or until beef is fork-tender.
• Meanwhile, prepare Pasta. Cook noodles in boiling water with 1 teaspoon salt according to package directions; drain. Return noodles to pan; stir in tomatoes and thyme. Cover; keep warm over low heat.
• Remove beef; discard any loose bones. Skim fat from cooking liquid; stir in thyme. Bring to a boil; reduce heat to medium-high. Cook 15 to 20 minutes or until sauce is reduced and thickened.
• Place noodle mixture on serving platter; top with beef. Spoon sauce over beef and noodles. Garnish with parsley, if desired.

SLOW COOKED BEEF SHORT RIBS SAUCE

Steps:

• Brown the short ribs: Season short ribs liberally with salt and pepper. You'll need about two teaspoons,
• Heat a large Dutch oven or heavy-bottomed pot to a medium-high heat. Add olive oil. As soon as the oil is shimmering hot, add in the ribs.
• Cook the ribs in batches so they're not crowded. Should take about 4 minutes per side to get the nice and brown color. If there is a lot of drippings, remove some and leave about 2 tablespoons in the pot.
• Cook the veggies: Add in the onions, carrots, and celery. Season with a teaspoon of salt and some black pepper (if you like). Cook until the onion is translucent.
• Herbs: Add in the herbs and bay leaves (I usually have some fresh rosemary and sage on hand or even dried rosemary and sage. You could use just rosemary if that's all you have on hand).
• Deglaze: Add in the red wine (if you're using). If you don't have any wine on hand, you could add a cup of beef broth. Turn the heat to medium-high. Use your wooden spoon to stir and scrape any brown bits from the bottom of the pan. Let it cook until most of the wine has cooked down with the brown bits and the onion mixture.
• Sauce: Now is the time to add in the tomato sauce. Use your wooden spoon to carefully stir it around the ribs. Lower the heat to medium-low to let it slowly simmer. I usually make this with strained tomatoes in a glass jar. I pour in the sauce and then add water to fill about 1/2-3/4 full in bottle and shake it to get the sauce that's on the bottom of the jar. I add that watery tomato sauce to the pot and stir together.
• Simmer: In a large pot (or Dutch oven), the rib sauce will cook for 3-4 hours (or longer) until the ribs pulls away from the bones and are very tender. Check the sauce, stirring occasionally, and add a little bit more water if it's thickening too much. Every oven is different. If the temperature is too low and it's not simmering, raise the temperature a little. Keep checking on the sauce and stirring, raising the heat a little, until it gets to a nice simmer.
• Finish the rib sauce: Remove the pot from the burner and place the pot on top of the counter on top of something to protect your counter from the hot bottom of the pan. Remove herbs and the bay leaves. Use tongs or a large metal spoon to remove the ribs. Depending on long you cooked the sauce, the meat may have already removed from the bone. In any case, remove all the bones and the meat.
• Place the meat on a cutting board and use a fork and knife or two forks to shred it into bite-sized pieces.
• Place the rib bites back into the pot with the sauce.
• Cook the pasta: If you're serving with pasta, cook the pasta according to directions on the box. Drain the pasta a little bit before al dente, and place the pasta in a large skillet with the sauce. Stir it to combine and add a drizzle of olive oil. Serve with grated Parmigiano Reggiano or pecorino.

ITALIAN STYLE SHORT RIBS

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.