Cooking Weblog

Juicy, tender, melt in your mouth goodness! Short ribs braised in a tomato and wine based sauce and cooked until the meat falls apart. Add some al dente spaghetti, cheese and fresh basil. This is one delicious resaurant quality meal! Grab some garlic bread and a salad and dig in!

Ingredients: Braised Short Ribs with Spaghetti

2 lbs. short ribs

1 green pepper (sliced)

1/2 onion ( sliced)

4 cloves garlic (crushed or minced)

1 teas. dry marjoram

1 1/2 teas. dry oregano

1 teas. dry basil

1 28oz. can diced tomatoes

1 can water

2 bay leaves

salt and pepper to taste

1 lb. dry spaghetti noodles

2-3 tbsp. olive oil

Method: Braised Short Ribs with Spaghetti

Start by heating a large skillet to a medium heat. Season your short ribs liberally with salt and pepper.

Add the olive oil to your pan to lightly coat the bottom. Place your ribs, meat side down, into your pan to sear, try to leave them in one place. Moving them around will not allow the meat to brown properly.Cook them for about 6 minutes a side (top and bottom).

Remove them to a plate and add the fresh onions, green peppers and garlic to the pan.

Saute for 4 to 6 minutes or until they start to sweat.

Now add the wine to de-glaze your pan, use a wood spatula to scrape any bits off the bottom of your pan. This stuff is called “fond” and is where concentrated flavors form.

Place the short ribs back into the pan, bone side down.

Add your diced tomatoes, water, marjoram, basil and oregano and about 1/2 teas of salt (to season the the diced tomatoes) to your pan and reduce heat to low with the lid cracked.

All you want at  this point is to have the liquid barely bubbling.

Cook for 3 1/2 to 4 hours stirring and spooning sauce over the ribs about every 30 to 45 minutes.

You’ll know they’re ready when the sauce has reduced by about half and the short ribs start to fall apart.

Cook your spaghetti according to the package instructions.

Place a portion of the spaghetti on a plate, spoon the sauce over the noodles and place a short rib on top.I sprinkled some monterey jack cheese and fresh basil on top of mine.

Add a piece of garlic bread and a salad to round it out. You’re going to love the Italian flare this dish has to offer. The meat is unbelievably tender and the flavor is outstanding!

Enjoy and HAPPY COOKING!

David

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