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Osso Buco-Style Short Ribs

| October 31, 2013

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OPEN KITCHEN with NATHAN SCOTT

 Osso Buco-Style Short Ribs

This delicious recipe can also be simmered for 6 to 8 hours in a Crockpot set to low heat.

Ingredients

Serves 4 to 6

¼ cup vegetable oil
1 cup (about 6 ounces) pearl onions, trimmed and peeled
1 cup (about 6 ounces) baby carrots, trimmed and peeled
1 cup (about 3 stalks) celery, cut into ¾-inch chunks
6 beef short ribs (about 2½  to 3 pounds), patted dry
Kosher salt and freshly ground black pepper
½ cup all-purpose flour
½ cup Marsala wine
1 cup red wine, such as pinot noir
1 quart homemade beef stock, or low-sodium canned beef broth
2 tablespoons tomato paste
6 cloves garlic, peeled and smashed
1 handful fresh rosemary, parsley, thyme, and bay leaves, tied together
Zest of 1 lemon, cut into 3-inch strips

 

Directions

 

  1. Pour 2 tablespoons of oil in a large stockpot.  Warm over medium-high heat until hot.  Add the onions, carrots, and celery.  Cook, stirring occasionally, until the vegetables are well browned, 5 to 8 minutes.  Remove the vegetables and set aside.  Discard the oil from the pot and pour in 2 more tablespoons of fresh oil.  Return to the heat and warm the oil.
  2. Season the beef with salt and pepper.  Dredge the short ribs in the flour, coating all sides of the meat with a light coating of flour.  Then, working in batches if necessary, sear the beef in the pot until golden brown on all sides, about 10 to 12 minutes.  Remove the meat and set aside.
  3. Pour off the oil and return the pot to the heat.  Add the Marsala and use a spoon to scrape the browned bits up from the bottom of the pot.  Add the vegetables, beef, wine, stock, tomato paste, garlic, herbs, and lemon zest.  Cover and simmer until the meat is tender, about 2 hours.
  4. Remove the vegetables and beef from the stockpot.  Continue to simmer the cooking liquid over medium-high heat until slightly thickened, 10 to 15 minutes.  Season to taste with salt and pepper.  Strain the sauce and then pour over the short ribs and vegetables.  Serve.

Nathan Scott is the author of Nathan Scott’s Open Kitchen:  Annual Recipes 2011

Follow him on Facebook at:  http://www.facebook.com/pages/Nathan-Scotts-Books/138016506234359

Copyright © 2013 by Nathan Scott.  All rights reserved.

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Category: Open Kitchen

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