Brasato Al Barolo (Braised Short Ribs)

Name: Brasato Al Barolo (Braised Short Ribs)
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 10 min
Yield: 4 serving(s)
Ingredients: 1/4 cup extra virgin olive oil; 64 ounces beef short ribs; kosher salt; fresh ground black pepper; 2 carrots, peeled and roughly chopped; 1 onion, roughly chopped; 2 celery ribs, roughly chopped; 5 garlic cloves, thinly sliced; 2 cups red wine; 1 (16 ounce) can crushed tomatoes, with juices; 1 cup chicken stock; 1/2 bunch thyme; 1/2 bunch rosemary; 1/2 bunch oregano; 1 bunch flat leaf parsley; 2 lemons, zest of, cut into julienne strips; 1/4 lb fresh horseradish, grated

Submitted by MsPia

"From BABBO Cookbook"

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Ready In:: 2hrs 10mins
Ingredients:: 17
Serves:: 4

ingredients

¹⁄₄ cup extra virgin olive oil
64 ounces beef short ribs
kosher salt
fresh ground black pepper
2 carrots, peeled and roughly chopped
1 onion, roughly chopped
2 celery ribs, roughly chopped
5 garlic cloves, thinly sliced
2 cups red wine
1 (16 ounce) can crushed tomatoes, with juices
1 cup chicken stock
¹⁄₂ bunch thyme
¹⁄₂ bunch rosemary
¹⁄₂ bunch oregano
For the Gremolata
1 bunch flat leaf parsley
2 lemons, zest of, cut into julienne strips
¹⁄₄ lb fresh horseradish, grated

directions

Preheat oven to 375 degrees F
In a large, heavy-bottomed skillet or Dutch oven, heat the olive oil over high heat until smoking. Season the ribs with salt and pepper and cook them over high heat until deep brown all on sides, about 15 minutes total.
Remove the short ribs to a plate and set aside. Add the carrots, onion, celery and garlic to the pan and cook over high heat until browned and softened, about 4 minutes. Season with salt and pepper and stir in the red wine, tomatoes and juices, chicken stock and herbs, scraping the bottom of the pan with a wooden spoon to dislodge the brown bits. Brin the mixture to a boil and return the short ribs to the pan. Cover with aluminum foil and place in the oven. Cook for 2 hours, or until the mat in very tender and literally falling off the bones.
To make the gremolata:
I n a small bowl, combine the parsley, lemon zest and horseradish and toss loosely by hand.
Place one short rib in each bowl, top with a little of the pan juices and a handful of the gremolata, and serve immediately.

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Reviews

This was very tasty, but very greasy. It needs to be drained of the excess grease before serving.

Anonymous

RECIPE SUBMITTED BY

MsPia

Louisville

I'm lucky to have had two amazing grandmothers with a passion for cooking.My Nona was from the north of Italy and Lolo was from Spain. Lolo used to make pickle fish. You would think that is a kids worst nightmare, but it was fabulous. I would kill for that recipe.My mother was also a wonderful cook. I grew up eating the most amazing food; her lasagna and Bolognese sauce are out of this world. I am originally from Argentina and living in Colorado for the past 25 years. As you can imagine, I love to cook, eat and entertain. I read cookbooks like novels. There is nothing that I enjoy more than traveling. I love the challenge of a new culture and a foreign language. Of course all my traveling is culinary oriented. Eventually I would love to move to Italy. Italians, in my opinion, have the perfect life style; Hard work in the morning, good food for lunch, nice siesta and out for a "giro" (go for a round) in the afternoons to visit with your friends over a cup of coffee. My daughter is a great baker; she has a natural talent for it. We can make the exact same recipe and hers ALWAYS tastes much better. My favorite products are seasonal, organic and fresh; I stay away from cans and pre-mixed stuff. I'm a proud member of the Slow Food movement. www.slowfood.com

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