Recipe of Ultimate Tuscan Style Braised Beef Short Ribs

Tuscan Style Braised Beef Short Ribs.

Hello everybody, it's me, Dave, welcome to my recipe site. Today, I'm gonna show you how to prepare a special dish, tuscan style braised beef short ribs. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Tuscan Style Braised Beef Short Ribs is one of the most favored of recent trending meals in the world. It's enjoyed by millions every day. It's easy, it is fast, it tastes delicious. They are nice and they look fantastic. Tuscan Style Braised Beef Short Ribs is something which I've loved my entire life.

To begin with this particular recipe, we have to prepare a few ingredients. You can have tuscan style braised beef short ribs using 21 ingredients and 13 steps. Here is how you can achieve it.

Ingredients - Tuscan Style Braised Beef Short Ribs:

1. Need 4-5 pounds bone in beef short ribs.
2. You need 20 slices pepperoni.
3. Provide 1 tablespoon for olive oil. Chili infused.
4. Give 1 of onion, chopped.
5. You need 3 for carrots, sliced.
6. Require 2 for ribs of celery, sliced.
7. Give 4 garlic cloves, minced.
8. Require 4 ounces - tiny button mushrooms.
9. Provide for salt and pepper to taste as needed.
10. Give 1 1/2 cups of dry red wine.
11. Require 28 ounce of can crushed tomatos.
12. Require 4 cups - low sodium beef broth.
13. Provide 2 tablespoons of heavy cream.
14. Need 1 teaspoon - italian seasoning spice blend.
15. You need 1 teaspoon of fresh lemon juice.
16. Provide 1 teaspoon of hot sauce, such as franks red hot.
17. Need 1/4 teaspoon of red pepper flakes.
18. Provide 1 cup - frozen pearl onions.
19. Require 2 tablespoons of fresh chopped basil.
20. Prepare 2 tablespoons of fresh chopped parsley.
21. Need 2 tablespoons of fresh grated romano cheese plus more for serving.

Tuscan Style Braised Beef Short Ribs instructions:

1. Preheat oven to 300.
2. In a large skillet cook pepperoni until crisp, remove to paper towels to drain nd reserve for garnish.
3. Season short ribs with salt and pepper.
4. Add olive oil to skillet and brown short ribs in one layer on medium high heat removing each rib to a dutch oven when its brown, add more oil only if needed.
5. Add onion, carrot, celery, mushrooms, and garlic to skillet, cover and soften on medium low 5 minutes.
6. Uncover, add wine and bring to a boil and reduce to almost gone.
7. Add broth, tomaotoes with juices, italian seasoning, cream, lemon juice, hot sauce and red pepper flakes. Add about 1/2 teaspoon pepper and salt to taste. Ring to a simmer.
8. Transfer liquid carefully to short ribs in dutch oven, mix well.
9. Cover and place in preheated oven for 3 1/2 to 4 hours until meat is falling off the bone tender add pearl onuions the last 1/2 hour.
10. Remove short ribs carefully from pot to a plate, discarding any bones that fell off. At this point I transfer liquid to a bowl and refrigerate ribs and sauce, covered to allow excess fat in sauce to harden to remove easiy when cold. Usally overnight..
11. Reheat sauce in fresh clean pan, add basil, parsley and cheese and check for seasoning.
12. Return ribs to sauce.to heat through gently, serve with mashed potatoes or pasta and additinal romano cheese. Garnish with reserved pepperoni crumbled.
13. .

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