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Bellini Braised Beef Short Ribs
2019-07-16
https://www.metro.ca/userfiles/image/recipes/cotes-levees-boeuf-braisees-bellini-11079.jpg
PT30M
PT3H00M
PT3H30M
With the rack in the middle position, pre-heat the oven to 325°F.Generously season the meat with salt and pepper. In a large casserole dish on high, brown the meat in the oil. Set aside on a plate.Lower the heat to medium and add the onions, shallots, celery, and garlic. Cook for 3 minutes while stirring frequently.Deglaze with the Bellini and cook for another 2 minutes.Add the broth, thyme, sage, tomato paste, anchovy paste, dried porcini, salt and pepper, and stir well.Place the beef in the casserole dish again and add the carrots. Cover and cook in the oven for 3 hours. Baste and flip the meat halfway through cooking time.In a large pot of salted boiling water, cook the pasta following the instructions on the package. Set aside ½ cup of the pasta water. Drain the pasta and set aside.Gently place the short ribs on a plate. Using a large spoon, remove the excess fat from the surface of the sauce. Add a bit of the pasta water to the sauce if needed. Pour the sauce on top of the meat and serve with the pasta.Good to know: The anchovy paste is located near the fish counter at the grocery store.Source: K pour Katrine
6
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4 lbs (2 kg) beef short irbs (or beef shoulder or blade roast)
3 tablespoon (45 ml) olive oil
1 cup (250 ml) onion chopped
1 cup (250 ml) shallots chopped
1 cup (250 ml) celery diced
3 garlic cloves chopped
2 cups (500 ml) red Vermouth (Bellini our Cinzano)
2 cups (500 ml) Irresistibles organic chicken broth
8 fresh thyme
8 fresh sage
1 tablespoon (15 ml) anchovy paste
2 tablespoon (30 ml) tomato paste
1/2 oz (14 g) dried porcini mushroom
1/2 teaspoon (2,5 ml) salt
To taste pepper
8-10 medium sized carrot cut into wedges
3 cups (400 g) your choice of gluten-free pasta
Bellini Braised Beef Short Ribs
6
Main course
0:30
Preparation
3:00
COOKING
3:30
TOTAL TIME
Ingredients
-
4 lbs
(2 kg)beef short irbs (or beef shoulder or blade roast)
-
3 tablespoon
(45 ml)olive oil
-
1 cup
(250 ml)onion chopped
-
1 cup
(250 ml)shallots chopped
-
1 cup
(250 ml)celery diced
-
3
garlic cloves chopped
-
2 cups
(500 ml)red Vermouth (Bellini our Cinzano)
-
2 cups
(500 ml)Irresistibles organic chicken broth
-
8
fresh thyme
-
8
fresh sage
-
1 tablespoon
(15 ml)anchovy paste
-
2 tablespoon
(30 ml)tomato paste
-
1/2 oz
(14 g)dried porcini mushroom
-
1/2 teaspoon
(2,5 ml)salt
-
To taste
pepper
-
8-10
medium sized carrot cut into wedges
-
3 cups
(400 g)your choice of gluten-free pasta
Preparation
With the rack in the middle position, pre-heat the oven to 325°F.
Generously season the meat with salt and pepper. In a large casserole dish on high, brown the meat in the oil. Set aside on a plate.
Lower the heat to medium and add the onions, shallots, celery, and garlic. Cook for 3 minutes while stirring frequently.
Deglaze with the Bellini and cook for another 2 minutes.
Add the broth, thyme, sage, tomato paste, anchovy paste, dried porcini, salt and pepper, and stir well.
Place the beef in the casserole dish again and add the carrots. Cover and cook in the oven for 3 hours. Baste and flip the meat halfway through cooking time.
In a large pot of salted boiling water, cook the pasta following the instructions on the package. Set aside ½ cup of the pasta water. Drain the pasta and set aside.
Gently place the short ribs on a plate. Using a large spoon, remove the excess fat from the surface of the sauce. Add a bit of the pasta water to the sauce if needed. Pour the sauce on top of the meat and serve with the pasta.
Good to know: The anchovy paste is located near the fish counter at the grocery store.
Source: K pour Katrine
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
