Beef Short Ribs
When the temperatures get cooler outside a slow cooked pot of beef short ribs and a side of polenta with a Barolo or Barbaresco makes for the perfect pairing.
Ingredients
for the short ribs
- 1/2 cup pancetta, diced
- 2-1/2 lbs. boneless beef short ribs, cut in half
- 1 tablespoon Kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 small onion, diced
- 2 cloves garlic, thinly sliced
- 1/8 teaspoon Piment d'Espelette
- 2 28 oz. cans San Marzano tomatoes with their juice, crushed
for the topping
- 1/4 cup pine nuts, toasted
- 1 tablespoon extra virgin olive oil
- 1/4 cup panko bread crumbs
- 2 teaspoons dried oregano
- 2 tablespoons Italian parsley, chopped
- salt and pepper
- 2 tablespoons Parmigiano-Reggiano, grated
Instructions
for the beef short ribs
- Preheat the oven to 375 F
- In a large Le Creuset dutch oven, sauté the pancetta over medium-high heat for about 2-3 minutes, stirring occasionally.
- Season the beef short ribs on both sides with salt and pepper. Add them to the pot and brown the ribs on all sides.
- Add the onion and cook until it begins to soften, about 2-3 minutes. Add the garlic slices and cook for another minute. Add the Piment d'Espelette and stir to combine. Add the crushed tomatoes with their juice and bring the mixture to a boil.
- Remove the pot from the stove and transfer to the oven. Cook until the meat is super fork tender about 2-1/2 hours. Check the pot periodically, if it becomes too dry add a little water.
for the topping
- In a medium sauté pan, add the toasted pine nuts, panko and olive oil. Mix well and cook over medium low heat stirring until mixture is golden brown.
- Add the oregano and parsley, salt and pepper and mix. Warm for a few seconds. Remove from heat and add the Parmigiano-Reggiano. You do not want the cheese to melt into the mixture!
to serve
- Remove the pot from the oven and take the beef short ribs out of the pot and transfer the ribs to a plate with tongs. Cover the ribs with foil to keep warm.
- Using a large spoon, skim off any fat from the sauce. Add a 1/2 cup of water to the sauce and stir.
- Place 3-4 pieces of meat on a plate with polenta on the side and top with a ladleful of sauce. Sprinkle the panko herb topping over the dish.