Today, I'm making delicious braised ribs with Gremolata pasta. Braising is our friend. It makes super-ultra-tender meat and a delicious sauce to boot. Let's get started!
Ingredients, broken up by step:
1/4 cup All-purpose flour
1 tsp. Kosher salt
1 tsp. Black pepper
1/4 tsp. Cayenne pepper
1-2 lbs Boneless (or Bone-In) Ribs
1 T. Olive Oil
1/2 cup Onion, diced
1/2 cup Carrot, diced
1/4 cup Celery, diced
1 T. Garlic, minced
1 Bay leaf
1 T. Olive Oil
1 T. Tomato Paste
2 T. Dredging flour (above)
1-1/2 cups Beef broth
1 cup Dry Red wine
1/4 cup Sun-dried tomatoes (not oil packed), halved
1 T. Worcestershire sauce
Preheat oven to 350 degrees. Prepare onion, carrot, celery, and garlic and bay leaf; set aside.
Combine flour, salt, pepper, and cayenne in a Ziploc bag. Add ribs, one at a time, and shake to coat evenly (Save left-over flour. You'll need it in just a bit).
Heat 1 T. Olive oil in a large Dutch oven over medium heat. Add dredged ribs, and brown slowly, about 8 minutes.
Turn ribs and brown the other side for 8 minutes. Remove from pan. Pour off all fat (leaving it in will make the sauce taste burnt).
Add 1 T. Olive oil to Dutch oven. Add vegetables, garlic, and bay leaf. Add tomato paste and cook, about 5 minutes until vegetables are soft, stirring often.
Add 2 T. of flour used to dredge ribs, stir until vegetables are coated.
Deglaze with broth and wine.
Stir in tomatoes and Worcestershire, and bring to a simmer. Arrange ribs in sauce (bone side up if you are using bone-in ribs). If you don't have an awesome cast iron Dutch oven like me, you should put the ribs in an oven safe casserole dish or pan and over tightly with a lid or with foil. Or go buy one. They're only like $30-40.
Cover, and braise in a 350 degree oven for two (2) hours. Two hours is a really long time. Enough for six beers for the husband and most of a bottle of wine for me.
A little while before the ribs are done, it's time to make your Gremolata Pasta.
Ingredients:
1 package fettucine, cooked
1/4 cup Chopped Fresh Parsley
1/4 cup Parmesan cheese, grated
2 T. Olive oil
1 T. Garlic, minced
Minced zest of 1 lemon (or 1 T. or so of lemon juice)
Salt, pepper, and red pepper flakes to taste
Cook pasta in boiling, salted water according to package directions; drain well. Combine other ingredients and add to hot pasta. Toss to coat.
Serve with ribs and sauce. Isn't it glorious?
Hurrah! Braised Ribs!
Ingredients, broken up by step:
1/4 cup All-purpose flour
1 tsp. Kosher salt
1 tsp. Black pepper
1/4 tsp. Cayenne pepper
1-2 lbs Boneless (or Bone-In) Ribs
1 T. Olive Oil
1/2 cup Onion, diced
1/2 cup Carrot, diced
1/4 cup Celery, diced
1 T. Garlic, minced
1 Bay leaf
1 T. Olive Oil
1 T. Tomato Paste
2 T. Dredging flour (above)
1-1/2 cups Beef broth
1 cup Dry Red wine
1/4 cup Sun-dried tomatoes (not oil packed), halved
1 T. Worcestershire sauce
Preheat oven to 350 degrees. Prepare onion, carrot, celery, and garlic and bay leaf; set aside.
Combine flour, salt, pepper, and cayenne in a Ziploc bag. Add ribs, one at a time, and shake to coat evenly (Save left-over flour. You'll need it in just a bit).
Heat 1 T. Olive oil in a large Dutch oven over medium heat. Add dredged ribs, and brown slowly, about 8 minutes.
Turn ribs and brown the other side for 8 minutes. Remove from pan. Pour off all fat (leaving it in will make the sauce taste burnt).
Add 1 T. Olive oil to Dutch oven. Add vegetables, garlic, and bay leaf. Add tomato paste and cook, about 5 minutes until vegetables are soft, stirring often.
Add 2 T. of flour used to dredge ribs, stir until vegetables are coated.
Deglaze with broth and wine.
Stir in tomatoes and Worcestershire, and bring to a simmer. Arrange ribs in sauce (bone side up if you are using bone-in ribs). If you don't have an awesome cast iron Dutch oven like me, you should put the ribs in an oven safe casserole dish or pan and over tightly with a lid or with foil. Or go buy one. They're only like $30-40.
Cover, and braise in a 350 degree oven for two (2) hours. Two hours is a really long time. Enough for six beers for the husband and most of a bottle of wine for me.
A little while before the ribs are done, it's time to make your Gremolata Pasta.
Ingredients:
1 package fettucine, cooked
1/4 cup Chopped Fresh Parsley
1/4 cup Parmesan cheese, grated
2 T. Olive oil
1 T. Garlic, minced
Minced zest of 1 lemon (or 1 T. or so of lemon juice)
Salt, pepper, and red pepper flakes to taste
Cook pasta in boiling, salted water according to package directions; drain well. Combine other ingredients and add to hot pasta. Toss to coat.
Serve with ribs and sauce. Isn't it glorious?
Hurrah! Braised Ribs!