There's something I absolutely love about braising a cut of meat. The smell that fills the house, it reminds me of my youth. And the flavor, it's melt in your mouth wonderfulness. That taste that tells you "yeah this is been cooking all day." These Italian braised short ribs are something to impress friends or family. I really hope that you enjoy it.
Italian Braised Short Ribs
- 4 Lb Chuck short ribs
- 1 bottle Red wine
- 1 cup Beef stock
- 1 TB Oregano
- 2 TB Parsley
- 2 TB Olive oil
- 3 Carrots
- 12 oz Mushrooms
- 1 Onion
- 1 TB Tomato paste
- 2 TB Flour
- 3 cloves Garlic
- 1/4 cup Flour
- 1/2 cup Milk
- Pre-heat oven to 300 degrees.
- Dry short ribs completely with paper towels and then salt.
- Heat a heavy bottom pan, such as a dutch oven, over medium heat.
- Add oil, let heat for a couple minutes and then add the short ribs (they should sizzle when added.) Sear on two or three sides to get a good crust before you add in any of the liquid. Total time to sear is about 8 - 10 minutes.
- Add all other ingredients, except for the milk and flour, to the pot and cover put in the oven for 2 1/2 hours.
- Remove from oven and place short ribs into a large serving bowl.
- To make the sauce, strain the drippings (the liquid in the dutch oven.) To do this, pour through a fine mesh strainer, and then put that into a fat separator. You can also scoop the fat settling on the top of the drippings as well (if you don’t have a separator), the point is not to add a bunch of fat to the sauce, just flavor. Add the drippings to a pot over medium heat.
- Combine your milk and flour in a small bowl and whisk until smooth.
- Slowly add the milk/flour mixture to the drippings and whisk. The sauce will start to thicken into a dark and rich gravy.
- To serve, plate the ribs on polenta (or next to mashed potatoes, egg noodles, whatever) and cover with some of the gravy. That's it, hope you enjoy!