- Summer just ended suddenly a couple of days ago. We were drinking gin and tonics and swimming at midnight to cool off and then suddenly the warm on shore breezes ended and the cold off shore winds brought our first fall day. We will be picking our cabernet grapes soon and thinking about ending our day with a nice Manhattan (straight up, thank you). This braised short rib recipe is perfect for an evening at home alone or with friends. In fact, I am preparing it for a winery dinner for 30 right now. Important!!! You can let this simmer away for hours…it only gets better. Emeril once served me a bolognese sauce that he said had been on the stove for days! (his mother’s sauce)
2 tablespoons olive oil
1 cup finely chopped yellow onion
3 pounds boneless short ribs, cut into very very small cubes
4 ounces prosciutto, minced
4-5 garlic cloves, smashed and minced
1 cup dry red wine
16 ounces of San Marizano tomatoes (whole peeled with juice)
1 cup whole milk
1. In a heavy Dutch oven add 2 tablespoons of olive oil and the chopped yellow onion and the prosciutto and saute’ until the onions are translucent.
2. Add the cubed short ribs and brown. Then add the red wine and cook it down for about 5 minutes.
3. Add the ground pork and cook until all pink is gone. Add the tomatoes. Squeeze them with your fingers to break up as you add but watch out because they squirt like sea urchins!
4. Put a lid on the pot and braise in a 300 degree oven for about 1 1/2 hours.
5. Remove from the oven and put on a burner at low heat and simmer until the braise dries out a bit. Add the milk and simmer for about another 15 minutes or until ready to serve. Or…let it simmer for hours…it only gets better!
6. I like to serve this over pasta sheets or creamy polenta