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Short Ribs With Basil
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- #89922
serves/makes:
ready in:
2-5 hrs
2-5 hrs
1 review
ingredients
1 tablespoon vegetable oil
3 pounds English-style short ribs
salt
freshly ground black pepper
1 cup chopped onion
1 large rib celery, chopped
3 Italian-style plum tomatoes (canned), chopped
2 cloves garlic, smashed
2 bay leaves
3 cups beef stock (or low-sodium broth)
2 cups creamy polenta (instant or homemade)
1 cup pesto (your favorite brand or homemade)
4 leaves fresh basil
directions
Preheat oven to 350 degrees F. Heat oil in a heavy Dutch oven on the stove top over medium heat.
Lightly season short ribs with salt and pepper and add to Dutch oven. Brown ribs slowly (this should take 20 to 30 minutes) on all sides, working in batches if necessary.
Remove ribs to a plate and spoon off all but a few tablespoons of oil from the Dutch oven. Add onions and celery and saute until tender, 5 to 7 minutes. Add tomatoes, garlic and bay leaves and cook a minute longer, stirring until well combined.
Return ribs to Dutch oven and add the stock (the liquid should nearly cover, but not submerge the ribs). Bring to a simmer on the stove top, then cover Dutch oven and place in the oven.
Bake for about 2 1/2 hours or until ribs are very tender. Remove ribs from Dutch oven and keep warm.
Allow cooking liquid to cool slightly, then strain through a cheesecloth-lined strainer if desired. Spoon fat from the top of the liquid or use a gravy separator. Reduce liquid by half by simmering on the stove top. Taste for salt.
Reintroduce ribs to the Dutch oven and warm through, basting with the sauce. Spoon a bed of warm polenta on each dinner plate and cover with a thin layer of pesto.
Add 1 or 2 short rib sections atop pesto on each plate and cover with a few tablespoons of the sauce. Cut fresh basil into a chiffonade, garnish ribs and serve.
added by
warner
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
March 27, 2009
We could have eaten this all day long it was so good. It is a bit of work, but the effort is worth it. The ribs were rich and tender and the presentation with the polenta and pesto was spectacular.