Ingredients with Measurements:
- 4 lbs beef short ribs
- 1 bottle of red wine (preferably Italian)
- 1 cup beef broth
- 1 onion, chopped
- 4 garlic cloves, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 tbsp tomato paste
- 2 tbsp olive oil
- 2 tbsp butter
- 2 bay leaves
- Salt and pepper to taste
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. Preheat oven to 325°F.
2. Season the short ribs with salt and pepper.
3. Heat olive oil in a Dutch oven over medium-high heat.
4. Brown the short ribs on all sides, about 8-10 minutes.
5. Remove the short ribs from the pot and set aside.
6. Add butter to the pot and sauté the onion, garlic, carrots, and celery until softened, about 5 minutes.
7. Add tomato paste and stir for 1 minute.
8. Pour in the red wine and beef broth, and bring to a boil.
9. Add the bay leaves and return the short ribs to the pot.
10. Cover the pot with a lid and place in the oven for 3 hours.
11. After 3 hours, remove the lid and continue to cook for an additional 30 minutes to allow the sauce to thicken.
12. Remove from oven and let rest for 10 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 3 hours and 30 minutes
5. Temperature:
Preheat oven to 325°F.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 550
Fat: 40g
Protein: 35g
Carbohydrates: 6g
Fiber: 1g
Sugar: 2g
Sodium: 400mg
Substitutions for ingredients:
- Beef broth can be substituted with chicken or vegetable broth.
- Red wine can be substituted with beef broth or grape juice.
Variations:
- Add chopped mushrooms to the pot for an earthy flavor.
- Use white wine instead of red wine for a lighter flavor.
- Add a tablespoon of balsamic vinegar for a tangy flavor.
Tips and tricks:
- Use a good quality red wine for the best flavor.
- Make sure to brown the short ribs well to develop a rich flavor.
- Let the short ribs rest before serving to allow the juices to redistribute.
Storage instructions:
Store leftover short ribs in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the short ribs in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the short ribs on a bed of mashed potatoes or polenta.
Garnishes:
Garnish with chopped parsley or grated Parmesan cheese.
Pairings:
Serve with a side of roasted vegetables or a simple green salad.
Suggested side dishes:
- Mashed potatoes
- Polenta
- Roasted vegetables
- Green salad
Troubleshooting advice:
- If the sauce is too thin, remove the short ribs from the pot and simmer the sauce on the stovetop until it thickens.
- If the short ribs are tough, they may need to cook for an additional 30 minutes to an hour.
Food safety advice:
Make sure to cook the short ribs to an internal temperature of 145°F to ensure they are safe to eat.
Food history:
Ubriaco-Braised Short Ribs is a traditional Italian dish that originated in the Veneto region of Italy. The dish gets its name from the Italian word "ubriaco," which means "drunk," as the short ribs are braised in red wine.
Flavor profiles:
Ubriaco-Braised Short Ribs have a rich and savory flavor with a hint of sweetness from the red wine.
Serving suggestions:
Serve the short ribs with a glass of red wine for a complete meal.
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