Red Wine Braised Short Ribs

Red Wine Braised Short Ribs
Serves 8
  1. 6 bone in or boneless short ribs (about 5 ¾ lbs)
  2. Salt and pepper
  3. Olive oil
  4. 1 large onion, cut into ½ inch pieces
  5. 2 celery stalks, cut into ½ inch pieces
  6. 2 carrots, peeled and cut into ½ inch pieces
  7. 2 cloves of garlic, smashed
  8. 1-1/2 cups tomato paste
  9. 2 cups of hearty red wine
  10. 2 cups of water
  11. 1 bunch fresh thyme
  12. 2 bay leaves
  1. Preheat oven to 375 degrees.
  2. Salt the short ribs generously with salt and pepper. Coat a large pot with olive oil and bring to a high heat. Add the short ribs to the pan and brown very well, about 2 to 3 minutes per side. Do not overcrowd the pan. Cook in batches.
  3. While the short ribs are browning, puree all the vegetables and garlic in the food processor until it forms a coarse paste. When the short ribs are very brown on all sides, remove them from the pan. Drain the fat, coat the bottom of same pan with fresh oil and add the pureed vegetables. Season the vegetables generously with salt and brown until they are very dark approximately 5 to 7 minutes. Now add the tomato paste. Brown the tomato paste for 4 to 5 minutes. Add the wine and scrape the bottom of the pan. Lower the heat if things start to burn.
  4. Return the short ribs to the pan and add 2 cups water or until the water has just about covered the meat. Add the thyme bundle and bay leaves. Cover the pan and place in the preheated oven for 3 hours. Check periodically during the cooking process and add more water, if needed. Remove the lid during the last 20 minutes of cooking to let things get nice and brown and to let the sauce reduce. When done, the meat should be very tender. Serve with the braising liquid.
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Stout Braised Pork Ragu With Root Vegetables

Stout Braised Pork Ragu With Root Vegetables
Serves 6
  1. 2 tablespoons olive oil
  2. 3 pounds pork shoulder, excess fat removed, cut into 2” chunks
  3. 2 yellow onions, medium dice
  4. 2 carrots, cut into 1” pieces
  5. 2 parsnips, cut into 1” pieces
  6. 4 cloves garlic, minced
  7. 4 large sage leaves, whole
  8. 1 sprig rosemary
  9. 1 teaspoon dried oregano leaves
  10. 2 bay leaves
  11. 1 tablespoon tomato paste
  12. 3 tablespoons all-purpose flour
  13. 2 cups stout
  14. 1 cup San Marzano tomatoes, crushed with juices.
  15. 1 cup chicken broth
  16. salt and freshly ground pepper
  1. Heat oil in a pressure cooker or Dutch oven over medium heat. Sear half the pork pieces in the oil until browned on both sides and a nice crust has begun to form on the pan’s bottom. Season with salt and pepper as you do this. Remove and set aside.
  2. Add onion, carrot, and parsnip to the pan and cook, stirring occasionally, for a minute or two. Season with salt to taste and add the garlic, oregano, and bay leaves. Immediately add the tomato paste and cook, smearing the tomato paste into the pan until its color changes from bright red to rusty orange. Add the flour and cook, stirring, until everything looks furry and a flour crust has begun to form on the pan’s bottom. Add the stout and deglaze, scraping up all the crusty bits, then add the tomatoes and broth, rosemary and sage. Cover the pot and bring to high pressure. Once pressure has been reached, reduce the heat slightly and cook 25 minutes. Quick release the pressure. You may leave the meat in large chunks or coarsely shred it.
  3. If you do not have a pressure cooker, follow the recipe, cover the pot and simmer the pork for 2 ½ - 3 hours, or until tender.
  4. Serve with creamy polenta, mashed potatoes, or a top fresh pasta.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/