Recipe by Peloton Culinary & Catering
2 bottles Trione Primitivo
3 tbsp olive oil
8 short ribs cut 2" wide
to taste kosher salt and fresh ground black pepper
2 yellow onions, peeled, trimmed, split, rinsed
2 carrots, peeled, cut into 1/2" wheels
2 ribs celery, peeled, cut into 1" lengths
12 cloves garlic, peeled
6 sprigs flat-leaf parsley
2 bay leaves
1 bunch fresh thyme
2 tbsp tomato paste
2 qts beef broth
1Pre-heat your oven to 400 degrees
2Generously season the short ribs with salt & pepper.
3In a heavy, oven proof pot, add the oil. When the oil is hot brown the ribs. When completely brown remove the ribs and set aside.
4Reduce the heat and add the vegetables and herbs, brown the vegetables for 7 – 10 minutes then add the tomato paste and cook for an additional 2-3 minutes constantly stirring.
5Deglaze with the wine and reduce by ½.
6Add the beef broth and cover the pot tightly and place in the oven until meat is fork tender, approximately 2 hours. Let the mixture cool rest overnight in the refrigerator.
7The following day warm the mixture and remove the meat.
8Reduce the liquid until a sauce consistency is achieved and strain through a fine mesh strainer. Check for seasoning with salt and pepper.
Happy Cooking!
Ingredients
2 bottles Trione Primitivo
3 tbsp olive oil
8 short ribs cut 2" wide
to taste kosher salt and fresh ground black pepper
2 yellow onions, peeled, trimmed, split, rinsed
2 carrots, peeled, cut into 1/2" wheels
2 ribs celery, peeled, cut into 1" lengths
12 cloves garlic, peeled
6 sprigs flat-leaf parsley
2 bay leaves
1 bunch fresh thyme
2 tbsp tomato paste
2 qts beef broth
Directions
1Pre-heat your oven to 400 degrees
2Generously season the short ribs with salt & pepper.
3In a heavy, oven proof pot, add the oil. When the oil is hot brown the ribs. When completely brown remove the ribs and set aside.
4Reduce the heat and add the vegetables and herbs, brown the vegetables for 7 – 10 minutes then add the tomato paste and cook for an additional 2-3 minutes constantly stirring.
5Deglaze with the wine and reduce by ½.
6Add the beef broth and cover the pot tightly and place in the oven until meat is fork tender, approximately 2 hours. Let the mixture cool rest overnight in the refrigerator.
7The following day warm the mixture and remove the meat.
8Reduce the liquid until a sauce consistency is achieved and strain through a fine mesh strainer. Check for seasoning with salt and pepper.
Happy Cooking!
Trione Primitivo Braised Short Ribs
