Osso Buco Style Beef Short Ribs

A few months ago at one of our favorite restaurants, Paravicini’s Italian Bistro, we ordered the special, which was short ribs, osso buco style—and it was special, indeed—one of the best Italian dinners we have had.  We asked how it was prepared, of course, because my husband suggested I try to make it at home (no pressure, right?!). Owner, Franco Pisani, shared that time was the secret, it must be cooked low and slow, 4-6 hours, he said. Unfortunately, the exact recipe was not forthcoming.

Every osso buco recipe I could find suggested only 2-2 1/2 hours, so I decided to wing-it, which isn’t unusual for me, and the adjustments ensued.  Osso Buco Milanese by Tyler Florence was the basis of inspiration for this recipe, though there were many tweaks and modifications. The result was amazing with a mix of bone-in and boneless beef short ribs, a larger variety of vegetables, and yes, a very relaxing 4 1/2 hour cooking time.

Do you ever make a new recipe and feel like you just discovered gold? This is one of those recipes. Succulent beef and tender vegetables that just melt in your mouth—low and slow deliver braised beef perfection.

Do you love hearing Italian? Listen to how to pronounce osso buco here.

Osso Buco Style Beef Short Ribs

3        tablespoons  flour
8-10 pieces  beef short ribs — bone-in and boneless mix
2        tablespoons  olive oil
2        tablespoons  butter
1        whole  onion — coarsely chopped
3        ribs  celery — coarsely chopped
3        large  carrots — cut into 1/2″ discs
1         pound  crimini mushrooms (baby bellas) — sliced thick
1         whole  red bell pepper — coarsely chopped
6         cloves  garlic — finely chopped
2         whole  bay leaves
3         tablespoons  fresh Italian parsley — finely chopped
6        sprigs  fresh thyme
1        cup  dry Marsala wine
2        cups  beef stock
14      ounces  Italian stewed tomatoes — crushed by hand
1/2    cup  Israeli couscous — uncooked (optional)
Salt and pepper — to taste

Position oven rack low in the oven, preheat oven to 300°.  Trim beef ribs of excess outer fat, careful to leave meat attached to the bone. Dry meat with paper towels, sprinkle with salt and pepper, and dust lightly with flour on all sides.

In a large Dutch oven or pot with a secure lid, heat the butter over med heat. Sear the ribs on all sides, add a little olive oil if needed. Browning the meat is very important to the flavor of this dish. Remove the seared meat and reserve on a platter.

Add onion, celery, carrots, mushrooms, red pepper, garlic, bay leaves, and parsley to the pot and cook until softened. Season with salt and pepper. Raise the heat just a little and add the wine to deglaze the pan.

Return the ribs to the pan add the stock and tomatoes, stir to incorporate all the ingredients and make sure the meat is mostly covered.  Bring it to a simmer, and then drizzle with a little olive oil. Secure a lid on the pot and place in the preheated oven; cook for 4-41/2 hours.

Optional: Once ribs are done, remove from the oven and turn oven off. Stir-in couscous, replace lid and return to the oven (still off), for 10-15 minutes.

When ready to serve, make a bed of the vegetables on a plate and set ribs on top. Serve with French green beans or a side salad.

Posted on The Healthy Home Economist Monday Mania

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12 responses to “Osso Buco Style Beef Short Ribs

  1. Wow. I love short ribs but can never get them to be really tender. This sounds like a good way to try. Thanks so much for the post!I will try this soon.

  2. Oh My meaty goodness! LOL. Cant wait to try this one 🙂

  3. Wow if thats one of the best Italian dinners you had then this will soon be served at my dinner table.

  4. Looks like one more way to please my guys with beef AND get some veggies in too! Thanks

  5. Pingback: Osso Bucco with Saffron Rice « Ang Sarap (A Tagalog word for "It's Delicious")

  6. I like your site very much. Is there any way we can save your recipes? Thanks, Linda

    • Hi Linda, thanks for stopping by 🙂 You are welcome to use the print icon at the bottom of each post, or you might check out Recipe Fox on Mozilla which allows you to capture on-line recipes into MasterCook and other programs. Or you can wait for the published cookbook which I am currently working on 😉 — iIf you subscribe to my blog you’ll receive info when it is available. The recipes are always here when you need them too, stop by any time!

  7. I can’t wait to try this. I just have to wait to get the cremini mushrooms and red pepper. I know how it is to feel like you stick gold with a great recipe. thanks for sharing this.

  8. Oh my! This came out so good. I only had the korean kind of short ribs with the little bones. Other then that, I followed the recipe It was FANTASTIC! I’m sold on cream ini mushrooms.. and I love love Israeli couscous. This is on my list from now on. Thank you!

    • Kuby, thanks so much for taking the time to let me know how it turned out for you! I am so pleased you liked it, it is one of our favorites–It makes my heart happy to share good food. 🙂

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