Ingredients
- 1/2 cup olive oil
- 6 pound short ribs of beef
- 6 pound black pepper
- 1 cup prosciutto
- 1/2 cup carrots
- 2 cup onion
- 1 cup fennel
- 1/4 cup garlic
- 1 tablespoon lemon zest
- 1 tablespoon orange zest
- 1 1/2 cup tomato puree
- 1 cup red wine
- 1 cup beef stock
- 1 1/2 teaspoon red pepper flakes
- 1/2 cup olive oil
- 6 pound short ribs of beef
- 6 pound black pepper
- 1 cup prosciutto
- 1/2 cup carrots
- 2 cup onion
- 1 cup fennel
- 1/4 cup garlic
- 1 tablespoon lemon zest
- 1 tablespoon orange zest
- 1 1/2 cup tomato puree
- 1 cup red wine
- 1 cup beef stock
- 1 1/2 teaspoon red pepper flakes
- 1 cup garlic cloves
- 1 tablespoon extra virgin olive oil
- 2 pound potatoes
- 1 1/2 cup heavy cream
- 7 tablespoon butter
- 7 tablespoon Kosher salt
Preparation
Baking Directions:
1.In a large, heavy skillet, heat the oil over medium-high heat.
Season the short ribs with salt and pepper and put about a third of them into the skillet.
Sear them for 2 to 3 minutes on each side until browned, and transfer to a roasting pan.
Sear the remaining ribs in batches, taking care not to crowd the pan with the ribs.
2.Reduce the heat to low, add the prosciutto to the same skillet, and cook for 10 to 12 minutes, until the fat is rendered.
Carefully pour off the fat and discard, keeping the prosciutto meat in the skillet.
3.Add the carrots, onion, fennel, and garlic and cook, covered, for about 20 minutes, until the vegetables soften.
Add the lemon and orange zest, tomato puree, wine, stock, and red pepper flakes.
Season to taste with salt if necessary and continue to cook for about 5 minutes longer.
4.Preheat the oven to 375°F.
5.Pour the sauce over the ribs in the roasting pan, making sure they are nearly covered.
If necessary, add more stock or water so that the liquid comes three-quarters of the way up the sides of the ribs.
Cover tightly with aluminum foil and bake for 1½ hours.
Remove the foil and bake for about 1 hour longer, until the ribs are very tender.
6.Transfer the ribs to a warm serving platter.
Pour the sauce remaining in the pan into a saucepan, bring to a boil over medium-high heat, and cook until reduced to about 3 cups.
Serve the ribs with the sauce.
Roasted Garlic Mashed Potatoes1: Place garlic cloves on baking sheet and sprinkle with olive oil, salt and pepper.
Cover with aluminum foil.
2: Slowly roast in an oven at 325° for 1 hour.
Let cool and grind into paste with a food processor.
3.Place potatoes in a saucepan full of cold water and bring to a boil.
Cook for approximately 20 minutes.
Drain and set aside.
4.In another saucepan, melt butter and add cream and heat until it comes to a boil.
3.Mix in potatoes and garlic paste; mash all together.
4.Season with salt and serve immediately.
