ITALIAN BRAISED BEEF SHORT RIBS WITH GNOCCHI
Steps:
- 1. Combine tomato spread, 1 tsp Parma Rosa sauce mix, and Italian seasoning; coat ribs with tomato mixture. 2. Place ribs in slow cooker with onions, one-half of the broth, and one-half of the pasta sauce; cook on HIGH 4-6 hours or low 6-8 hours or until meat is tender. 3. Skim any excess fat from meat mixture. Whisk remaining broth, pasta sauce, and Parma Rosa sauce mix until blended; add to slow cooker. Stir in gnocchi; cook 8-10 minutes or until pasta is tender. Serve.
ITALIAN BRAISED SHORT RIBS
I decided to try my hand (first time) at making some short ribs since the baby back ribs turned out so well. I used my Ninja Cooking System to make these 'Beef Lover's Dream' ribs that literally "Fall off the Bone" and were delish! You could cook these in the crockpot or even the oven; covered up. This is one hardy meal sure to...
Provided by Kimberly Biegacki
Categories Ribs
Time 6h40m
Number Of Ingredients 18
Steps:
- 1. Rinse off the beef ribs and pat dry. Add your flour and seasonings in a bowl and mix well.
- 2. Coat the ribs with flour mixture.
- 3. Add your oil to pan or pot till it gets hot, then add your ribs and brown on all 4 sides. Then remove the ribs from pot and let sit till ready to place back into pot.
- 4. Next add your pancetta to the pot. Cook uncovered until lightly browned, stirring occasionally & will take a couple of minutes. Stir in your chopped onions, carrots, minced garlic and your seasonings of oregano, crushed red pepper, rosemary and thyme and cook for about 5 - 7 minutes. Stir in the tomato paste, tomatoes, wine and broth.
- 5. Add back in your seared ribs on top of your veggies. Set to a SLOW COOK LOW FOR 6 TO 8 hours. Cook till meat is fork tender. (Mine were ready at about 7 hours.)
- 6. I chose to remove my ribs and strain out the veggies from the sauce and just use a little of the sauce to make a gravy from it.
- 7. 5-22-13---I served these beef short ribs with mashed potatoes, roasted asparagus and the veggies.
- 8. The Ninja did it again and made "Fall off the Bone" Italian Braised Short Ribs. Even a couple of the ribs the bone had already fallen out and was at the bottom of the pan.
ITALIAN BRAISED SHORT RIBS
Make and share this Italian Braised Short Ribs recipe from Food.com.
Provided by ratherbeswimmin
Categories Meat
Time 3h
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- On a plate, stir together the flour, 1 teaspoon salt, and 1/2 teaspoon pepper.
- Turn the ribs in the seasoned flour, shaking off any excess.
- In a large heavy pot, heat the oil over med-high heat.
- Working in batches, sear the ribs, turning occasionally, until evenly browned, about 10 minutes; transfer to a plate.
- Add the pancetta to the pot and saute until mostly crisp, 4-5 minutes.
- Add the onions and saute until beginning to soften, about 3 minutes.
- Stir in the garlic and red pepper flakes and saute until fragrant, about 30 seconds.
- Add the carrots, tomato paste, and sugar and cook, stirring often, until well blended, about 1 minute.
- Add the wine, bring to a boil, and stir to scrape up any browned bits on the pan bottom.
- Stir in the tomatoes and their juices, broth, and vinegar and bring to a boil.
- Preheat the oven to 350°; return the ribs to the pot with the tomato mixture.
- Add the bay leaves, rosemary and thyme sprigs, and oregano.
- Cover and cook in the oven until the ribs are very tender, about 2 hours.
- Skim as much fat as possible from the cooking liquid and discard the bay leaves.
- Season with salt and pepper to taste and serve.
Nutrition Facts : Calories 1353.9, Fat 120.1, SaturatedFat 50.2, Cholesterol 237, Sodium 313.9, Carbohydrate 13.5, Fiber 2, Sugar 6.7, Protein 46.8
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