> "Wayne Boatwright" > ha scritto nel
> messaggio 3.184...
>>I bought two packages of beautiful short ribs tonight, and although I've
>> cooked them many times in the past, I'm looking for a different and
>> perhaps
>> spicy recipe. I can braise or use the pressure cooker, as far as cooking
>> methods.
>>
>> All suggestions gratefully received...
>>
>
> One way I love them is barised over polenta. Here I assume perhaps 6
> ribs. I brown them in olive oil in a heavy pan, remove them, then wilt a
> couple of onions cut into spears, a couple of whole garlic cloves in the
> oil. Sometimes I now deglaze the pot with either a fortified wine like
> Sherry or Marsala, with brandy or with red wine. They are all fine, just
> a bit different.

I then upend a 28 ounce tin of San Marzano (or other) tomatoes , put back
the ribs with juices that have leaked out, add a couple of cloves, maybe a
tsp of salt (not too much at first since it cooks down) a couple of bay
leaves, 2 allspice, and in winter, some orange rind, fresh or dried. Cover
and cook in a low oven for several hours, checking once in a while to be
sure it isn't drying out. If it gets too dry add a little hot water.

When the ribs are very done and the sauce is very flavorful, correct for
salt. I remove the ribs and allow them to cool enough so that with surgical
gloves I can remove most of the fat, but old-time Italians never did that!
If you do, gently bring them back to warm in the sauce.

Pour hot and creamy polenta (my absolute preference, but some may like 'made
the day before' polenta which when cold is cut into bars and
grilled/broiled) onto a serving dish and top with this brasato. You may
grate cheese over it over allow diners to do so.


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http://www.judithgreenwood.com