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 Osso Bucco Short Ribs

Osso Bucco Short Ribs

Tender braised short ribs served with sautéed vegetables and fresh herbs.
Yield:
24 servings
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Ingredients

10 lbs. Beef short ribs
Kosher salt and freshly ground black pepper
2 cups All-purpose flour for dredging
1 cup Extra virgin olive oil
6 cups Yellow onion, finely diced (about 2 medium onions)
2 cups Celery, finely diced (about 2 stalks)
3 cups Carrot, finely diced (about 2 small carrots)
4 tsp. Dried oregano
3 cups Dry red wine
½ cup Bontá Fancy Tomato Paste
1-#10 can Bella Rossa Cubetto di Pomodoro
4 cups Beef broth
4 Large sprigs thyme
4 Bay leaves

Instructions

Preparation Steps
  • Heat 2 tbsp. oil in large stockpot over medium-high heat.
  • Season and dredge ribs in flour. Brown outsides of ribs in oil, working in smaller batches. Hold ribs to the side.
  • Add oil to pot and sauté onion, celery and carrot until soft and lightly browned.
  • Add oregano, wine, tomato products, broth, herbs and ribs into pot.
  • Bring to slow boil then lower heat to a simmer.  
  • Braise meat for 90 minutes or until beef is fork tender.
Serve over choice of side: Polenta, rice, barley or mashed potato.
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