SHORT RIBS WITH WINE AND PORCINI SAUCE This recipe is courtesy of the Frugal Gourmet It has become one of my favorite Italien dishes I don't eat meat often, but when I do, this is wonderful treat. INGREDIENTS 3/4 ounce dried porcini mushrooms 1/2 cup hot tap water 3-1/2 pounds beef short ribs salt & pepper to taste 2 tablespoons olive oil 2 cloves garlic, crushed 1 rib celery, diced 1 medium carrot, peeled and diced 1/2 cup peeled and diced yellow onion 1/2 cup good beef stock 1/2 cup dry red wine THE SAUCE 1 tablespoon olive oil Reserved soaked Porcini, chopped Reserved pan juices 3/4 cup dry red wine 1/2 cup good beef stock 2 tablespoons chopped frsh parsley salt & pepper to taste Place the porcini in a small glass along with the hot water. Allow to soak fo 45 minutes. Drain, reserving the liquid. Chop the portions and set aside. Trim any excess fat from the short ribs, and season with salt and pepper. Heat a heavy frying pan and add 1 tablespoon of the oil. Brown the ribs well on all sides. Place the meat in a shallow baking dish. (*TIP...By this time I have usually finished the first bottle of wine, part of which was supposed to have been used for the recipe, and I have to stop and open another one....Always buy 2 bottles of wine, just in case!) Discard the excess grease in the frying pan and heat the pan again. Add the remaining 1 tablespoon olive oil and saute the garlic and vegetables until lightly browned. Add to the baking dish of meat. Deglaze the frying pan with the beef stock and add to the meat along with the wine. Cover with foil, and bake at 325º for 2-1/2 hours or until the ribs are very tender. Remove the meat, and strain vegetables and pan juices. Skim the fat from the juices and discrd. Return the short ribs to the baking dish and cover. (*TIP...If you have had a bottle and a half of wine by the time the ribs are cooked, have someone help you with straining all that hot liquid! Remember to reserve the 1/4 cup wine for the sauce...unless you have a stocked wine cellar, that is!) Heat the frying pan again and add the olive oil and reserved chopped porcini. Sautee for 2 minutes, and add remaining ingredients for the sauce. Simmer for about 5 minutes, and pour over the ribs. Cover the baking dish and return to the 325º oven. Bake 40 minutes longer. Serve short ribs on a bed of Cannellini Beans and ladle some porcini sauce on top. Serve with a green salad, and some good crusty bread to soak that sauce up with! (*TIP...If you are still in the mood for more wine to go with your dinner, a rich Pinot Noir or Cabernet is excellent with this.) If you have any questions, or have a good vino recipe to share, please go to my guestbook, or E-mail me.I am always looking for new stuff! ~GUESTBOOK~ OR elysium@pacifier.com ~INDEX~
This recipe is courtesy of the Frugal Gourmet It has become one of my favorite Italien dishes I don't eat meat often, but when I do, this is wonderful treat. INGREDIENTS 3/4 ounce dried porcini mushrooms 1/2 cup hot tap water 3-1/2 pounds beef short ribs salt & pepper to taste 2 tablespoons olive oil 2 cloves garlic, crushed 1 rib celery, diced 1 medium carrot, peeled and diced 1/2 cup peeled and diced yellow onion 1/2 cup good beef stock 1/2 cup dry red wine THE SAUCE 1 tablespoon olive oil Reserved soaked Porcini, chopped Reserved pan juices 3/4 cup dry red wine 1/2 cup good beef stock 2 tablespoons chopped frsh parsley salt & pepper to taste Place the porcini in a small glass along with the hot water. Allow to soak fo 45 minutes. Drain, reserving the liquid. Chop the portions and set aside. Trim any excess fat from the short ribs, and season with salt and pepper. Heat a heavy frying pan and add 1 tablespoon of the oil. Brown the ribs well on all sides. Place the meat in a shallow baking dish. (*TIP...By this time I have usually finished the first bottle of wine, part of which was supposed to have been used for the recipe, and I have to stop and open another one....Always buy 2 bottles of wine, just in case!) Discard the excess grease in the frying pan and heat the pan again. Add the remaining 1 tablespoon olive oil and saute the garlic and vegetables until lightly browned. Add to the baking dish of meat. Deglaze the frying pan with the beef stock and add to the meat along with the wine. Cover with foil, and bake at 325º for 2-1/2 hours or until the ribs are very tender. Remove the meat, and strain vegetables and pan juices. Skim the fat from the juices and discrd. Return the short ribs to the baking dish and cover. (*TIP...If you have had a bottle and a half of wine by the time the ribs are cooked, have someone help you with straining all that hot liquid! Remember to reserve the 1/4 cup wine for the sauce...unless you have a stocked wine cellar, that is!)
INGREDIENTS
3/4 ounce dried porcini mushrooms 1/2 cup hot tap water 3-1/2 pounds beef short ribs salt & pepper to taste 2 tablespoons olive oil 2 cloves garlic, crushed 1 rib celery, diced 1 medium carrot, peeled and diced 1/2 cup peeled and diced yellow onion 1/2 cup good beef stock 1/2 cup dry red wine
THE SAUCE
1 tablespoon olive oil Reserved soaked Porcini, chopped Reserved pan juices 3/4 cup dry red wine 1/2 cup good beef stock 2 tablespoons chopped frsh parsley salt & pepper to taste
Place the porcini in a small glass along with the hot water. Allow to soak fo 45 minutes. Drain, reserving the liquid. Chop the portions and set aside.
Trim any excess fat from the short ribs, and season with salt and pepper. Heat a heavy frying pan and add 1 tablespoon of the oil. Brown the ribs well on all sides. Place the meat in a shallow baking dish.
(*TIP...By this time I have usually finished the first bottle of wine, part of which was supposed to have been used for the recipe, and I have to stop and open another one....Always buy 2 bottles of wine, just in case!)
Discard the excess grease in the frying pan and heat the pan again. Add the remaining 1 tablespoon olive oil and saute the garlic and vegetables until lightly browned. Add to the baking dish of meat. Deglaze the frying pan with the beef stock and add to the meat along with the wine. Cover with foil, and bake at 325º for 2-1/2 hours or until the ribs are very tender. Remove the meat, and strain vegetables and pan juices. Skim the fat from the juices and discrd. Return the short ribs to the baking dish and cover.
(*TIP...If you have had a bottle and a half of wine by the time the ribs are cooked, have someone help you with straining all that hot liquid! Remember to reserve the 1/4 cup wine for the sauce...unless you have a stocked wine cellar, that is!)
Heat the frying pan again and add the olive oil and reserved chopped porcini. Sautee for 2 minutes, and add remaining ingredients for the sauce. Simmer for about 5 minutes, and pour over the ribs. Cover the baking dish and return to the 325º oven. Bake 40 minutes longer. Serve short ribs on a bed of Cannellini Beans and ladle some porcini sauce on top. Serve with a green salad, and some good crusty bread to soak that sauce up with! (*TIP...If you are still in the mood for more wine to go with your dinner, a rich Pinot Noir or Cabernet is excellent with this.) If you have any questions, or have a good vino recipe to share, please go to my guestbook, or E-mail me.I am always looking for new stuff!
(*TIP...If you are still in the mood for more wine to go with your dinner, a rich Pinot Noir or Cabernet is excellent with this.)
If you have any questions, or have a good vino recipe to share, please go to my guestbook, or E-mail me.I am always looking for new stuff!
