Southern Italian-Style Short Ribs

TOTAL TIME: 3 hr 15 min
Prep: 15 min
Inactive Prep: --
Cook: 3 hr
 
YIELD: 4 servings, plus reserved ribs for another meal
LEVEL: Intermediate

ingredients

  • 10 bone-in beef short ribs, trimmed of excess fat
  • Salt and freshly ground pepper
  • 2 tablespoons EVOO, plus more for drizzling
  • 3 to 4 anchovy fillets
  • 4 cloves garlic, sliced
  • 2 bay leaves
  • 2 onions, cut into wedges with root end attached
  • 1 large or 2 medium bulbs fennel, cut into wedges, plus 1/2 cup fennel fronds
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Directions

Preheat the oven to 500 degrees F.

Bring the short ribs to room temperature. Pat the ribs dry, then sprinkle liberally with salt and pepper and drizzle with EVOO. Arrange the ribs on a broiler pan and roast until well browned, 12 to 15 minutes.

Meanwhile, heat 2 tablespoons EVOO in a large Dutch oven over medium-high heat. Add the anchovies and stir to melt them into the oil. Add the garlic, bay leaves, onions, and fennel bulb, and season with pepper. Stir for a few minutes to develop some color on the bottom of the pan, then add the tomato paste, raisins and cloves. Stir for a minute or 2 more, then add the wine and cook until reduced by half, about 10 minutes.

Reduce the oven temperature to 350 degrees F. Add the short ribs to the Dutch oven and stir to coat with the sauce. Cover and roast in the oven until the ribs are very tender, 2 1/2 to 2 3/4 hours. Remove the ribs to a platter and cover with foil. Reduce the sauce 10 to 15 minutes more.

Reserve 4 short ribs for another meal. Add the remaining ribs (on or off the bone) to the sauce. Divide among serving dishes and top with the parsley, fennel fronds, a sprinkle of zest and some pecorino. Serve with the bread for mopping up the sauce.

Notes

If you're not serving the short ribs immediately, cool them and store in the refrigerator. Reheat over a low flame or in a moderate oven. Wrap the breads in plastic to store then crisp and reheat in the oven.

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  • on September 24, 2013

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    Wow, ribs came out tender like butter, rich and delicious. The only substitution I had to make was the raisins, I didn't have golden raisins and forgot to pick some up so I used regular raisins and the flavor profile was deep and complex with the right amount of sweetness. My only ding was the total amount of liquid on the ribs. I did have twelve ribs rather than the ten called for but the overall amount of braising liquid was quite skimpy either way. I think when I make this next time I will add a bit more wine and some beef broth to help bring that to a more correct amount, I ended up adding a cup of hot water mid-cycle and still could have used more.

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  • on March 12, 2012

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    My Souther Italian-Style Short Ribs, did not look like Rachel Ray's. I didn't have much liquid to sop up with the bread I had with it. However, my husband enjoyed it. Next time I will only cook in the overn for 2 hours. 2hours and 45 minutes was way to long for my opinion. Nonetheless, I do enjoy trying her recipes.

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