Osso Bucco Short Ribs
Tender braised short ribs served with sautéed vegetables and fresh herbs.
Yield:
24 servings
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.
Products in Recipe
