IE 11 is not supported. For an optimal experience visit our site on another browser.

For the guy who “has everything,” shop 30% off golf clubs, vintage vinyl and more gifts

Braised short ribs of beef Muffaletta

The Scottos, Fresco by Scotto Restaurant
Servings:
Serves 6 to 8 Servings
RATE THIS RECIPE
(0)

Ingredients

Short ribs
  • 5 pound beef short ribs
  • 1 pound onion, chopped
  • 1 pound carrot, chopped
  • 1 stalk celery, chopped
  • 4 ounce tomato paste
  • 2 cup red wine
  • 2 cup beef stock
  • 1 cup garlic clove
  • 1 cup bay leaf
  • 2 cup star anise
  • 1 teaspoon coriander seed
  • 1 teaspoon cayenne pepper
  • 4 sprig fresh thyme
  • 4 sprig large spanish onions, peeled and sliced thin
  • 1 pound cremini mushrooms, washed and sliced thin
Sandwich
  • 5 pound beef short ribs
  • 1 pound onion, chopped
  • 1 pound carrot, chopped
  • 1 stalk celery, chopped
  • 4 ounce tomato paste
  • 2 cup red wine
  • 2 cup beef stock
  • 1 cup garlic clove
  • 1 cup bay leaf
  • 2 cup star anise
  • 1 teaspoon coriander seed
  • 1 teaspoon cayenne pepper
  • 4 sprig fresh thyme
  • 4 sprig large spanish onions, peeled and sliced thin
  • 1 pound cremini mushrooms, washed and sliced thin
  • 1 cup hellmann’s mayonnaise
  • 1/2 cup grated parmesan cheese
  • 1/2 pound fontina cheese, sliced
  • 1/2 pound provolone cheese, sliced
  • 1 cup crumbled gorgonzola cheese
  • 1 cup muffaletta (large, round, sicilian loaf bread)

Preparation

Baking Directions:

To make short ribs: Preheat oven to 300° F.

Season short ribs with salt and pepper.

Sear all sides of ribs in heavy-bottomed pot with lid, then add onions, carrots, celery, tomato paste and a drizzle of olive oil.

Add red wine, beef stock, garlic, all spices and herbs.

Cover with lid, place in oven and cook at 300° for approximately 1 1/2 to 2 hours.

Ribs are done when they are fork tender; allow ribs to cool in stock.

Remove short ribs from pot, trim away from bone and cartilage.

Shred short ribs and set aside in stock.

To prepare mushrooms and onions: In a large sauté pan over medium-high heat, sauté sliced onions and cremini mushrooms until soft and caramelized; set aside (will be added to short ribs and jus when assembling sandwich).

To assemble sandwich: Mix mayonnaise and grated Parmesan cheese together.

Spread mayonnaise on toasted Muffaletta.

Lay out short ribs on bread, add the mushrooms and onions.

Top with fontina and provolone, and sprinkle with crumbled gorgonzola cheese.

Place sandwich under broiler for a few minutes until cheese melts.

Place top on sandwich, cut into 6 to 8 pieces and serve.

Recipe Tags

AmericanSummer