Text 19563, 92 rader
Skriven 2011-12-31 06:23:24 av Dave Drum (1:261/38)
Ärende: BH+G 415
================
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Short Rib Ragu
 Categories: Beef, Stews, Pork, Vegetables, Wine
      Yield: 6 servings

      4 lb Meaty bone-in beef short
           - ribs
           Kosher salt & ground pepper
      2 tb Extra-virgin olive oil
      3 oz Thick (1/4") sliced
           - pancetta
           +=OR=+
      3 sl Thick-cut bacon; in 1/2"
           - squares
      1 md Yellow onion; diced
      1    Celery rib; diced
      1    Carrot; diced
    1/2 c  Sliced white mushrooms
      3 lg Cloves garlic; coarse
           - chopped
      2 tb Tomato paste
        pn Crushed red pepper flakes
    1/2 c  Dry white wine or dry
           - vermouth
     28 oz Can whole peeled tomatoes

  Preheat: Position a rack in the lower third of the oven and
  heat the oven to 300øF/150øC.

  Cook the ribs: Trim away any excess fat from the top of each
  rib down to the first layer of meat, but don't remove the
  silverskin or tough-looking tissue that hold the ribs
  together or onto the bone. Pat the ribs dry with paper
  towels, and season them with salt and pepper. Heat the oil
  in a 5- to 6-quart Dutch oven (or other heavy pot with a
  lid) over medium heat until hot. Add only as many ribs as
  will fit without touching, and brown them on all sides,
  turning with tongs until nicely browned, 3 to 4 min. per
  side. Transfer to a platter, and continue until all the ribs
  are browned.

  Pour off and discard most of the fat from the pot. Return
  the pot to medium heat, and add the pancetta or bacon. Cook,
  stirring occasionally, until the pancetta or bacon has
  rendered some of its fat but is not crisp, about 3 minutes.
  Add the onion, celery, carrot, mushrooms, and garlic, and
  season with salt and pepper. Cook, stirring occasionally,
  until softened, about 8 min. Add the tomato paste and red
  pepper flakes, and cook for 2 min., stirring. Add the wine,
  increase the heat to medium-high, stir to scrape up any
  browned bits on the bottom of the pot, and bring to a boil.
  Add the tomatoes and their juices and bring to a simmer.

  Transfer the ribs to the oven: Return the short ribs (and
  any juices) to the pot in a single layer, nestling them into
  the sauce. Crumple a large sheet of parchment and smooth it
  out again. Arrange it over the pot, pressing it down so it
  nearly touches the ribs, allowing any overhang to extend up
  and over the edges of the pot. Set the lid in place, and
  transfer to the oven. Braise, turning the ribs with tongs
  every 45 min., until fork-tender and the meat is pulling
  away from the bone, about 2-1/2 hours.

  Make the ragu: Use tongs or a slotted spoon to carefully
  transfer the ribs to a shallow baking dish or wide bowl. Set
  aside until just cool enough to handle. Skim any visible
  surface fat from the braising liquid and bring to a gentle
  simmer over medium heat. If the tomatoes haven't broken up,
  break them up with a wooden spoon. If the sauce seems
  watery, increase the heat to medium-high and simmer to
  thicken. If not, keep it warm. Taste for salt and pepper.

  When the beef is cool enough to handle, remove the meat from
  the bones and the bands of connective tissue that encircled
  the bones. Chop the meat into bite-size chunks or pull into
  large strips. Return the meat to the sauce, and keep warm
  until ready to serve, or if making ahead, cool and
  refrigerate.

  From: Fine Cooking Magazine | September 2010

  MM Format by Dave Drum - 30 September 2010

  Uncle Dirty Dave's Archives

MMMMM

... It is easier to fight for one's principles than to live up to them - Adler

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