Ingredients with Measurements:
- 4 lbs beef short ribs
- 1 tbsp olive oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 2 cups beef broth
- 1 cup red wine
- 1 cup Marzolino del Chianti cheese, grated
- 2 tbsp tomato paste
- 2 tbsp fresh rosemary, chopped
- Salt and pepper to taste
Special equipment needed:
- Dutch oven or large oven-safe pot with lid
Step-by-step instructions:
1. Preheat oven to 350°F.
2. Season short ribs with salt and pepper.
3. In a Dutch oven, heat olive oil over medium-high heat.
4. Add short ribs and sear on all sides until browned. Remove from pot and set aside.
5. Add onion and garlic to the pot and sauté until softened.
6. Add beef broth, red wine, tomato paste, and rosemary to the pot. Stir to combine.
7. Add short ribs back to the pot, making sure they are submerged in the liquid.
8. Cover the pot with a lid and transfer to the oven.
9. Bake for 2-3 hours, or until the meat is tender and falling off the bone.
10. Remove the pot from the oven and transfer the short ribs to a serving dish.
11. Strain the liquid from the pot and return it to the stove over medium heat.
12. Add grated Marzolino del Chianti cheese to the liquid and stir until melted and combined.
13. Pour the cheese sauce over the short ribs and serve.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
Temperature:
Oven temperature: 350°F
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 640
Fat: 45g
Protein: 45g
Carbohydrates: 6g
Fiber: 1g
Sugar: 2g
Sodium: 650mg
Substitutions for ingredients:
- Beef broth can be substituted with chicken or vegetable broth.
- Red wine can be substituted with beef broth or grape juice.
- Marzolino del Chianti cheese can be substituted with Parmesan or Pecorino Romano cheese.
Variations:
- Add chopped carrots and celery to the pot for added flavor and nutrition.
- Use a different type of cheese, such as Gorgonzola or Fontina, for a different flavor profile.
- Add a splash of balsamic vinegar to the cheese sauce for a tangy twist.
Tips and tricks:
- Make sure to sear the short ribs on all sides to create a flavorful crust.
- Use a good quality red wine for the best flavor.
- Let the short ribs rest for a few minutes before serving to allow the juices to redistribute.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the short ribs on a large platter with the cheese sauce poured over the top. Garnish with fresh rosemary sprigs.
Garnishes:
Fresh rosemary sprigs
Pairings:
- Serve with a side of roasted vegetables, such as Brussels sprouts or carrots.
- Pair with a glass of red wine, such as Chianti or Cabernet Sauvignon.
Suggested side dishes:
- Roasted vegetables
- Mashed potatoes
- Creamy polenta
Troubleshooting advice:
- If the short ribs are tough, they may need to cook longer in the oven.
- If the cheese sauce is too thick, add a splash of milk or cream to thin it out.
Food safety advice:
- Make sure to cook the short ribs to an internal temperature of 145°F to ensure they are safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Marzolino del Chianti is a type of cheese made in the Chianti region of Tuscany, Italy. It is a soft, mild cheese that pairs well with meat dishes.
Flavor profiles:
The short ribs are rich and savory, with a deep beefy flavor. The cheese sauce adds a creamy, tangy element to the dish.
Serving suggestions:
Serve the short ribs as a main course for a special occasion or dinner party.
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Region: Italian