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Tuscan Style Braised Beef Short Ribs
Tuscan Style Braised Beef Short Ribs

Before you jump to Tuscan Style Braised Beef Short Ribs recipe, you may want to read this short interesting healthy tips about The Basics of Being Healthy.

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We hope you got insight from reading it, now let’s go back to tuscan style braised beef short ribs recipe. To make tuscan style braised beef short ribs you need 21 ingredients and 13 steps. Here is how you do it.

The ingredients needed to cook Tuscan Style Braised Beef Short Ribs:
  1. Provide bone in beef short ribs
  2. Get pepperoni
  3. You need olive oil. Chili infused
  4. Get onion, chopped
  5. You need carrots, sliced
  6. Use ribs of celery, sliced
  7. Provide garlic cloves, minced
  8. Take tiny button mushrooms
  9. Take salt and pepper to taste as needed
  10. Use dry red wine
  11. You need can crushed tomatos
  12. Take low sodium beef broth
  13. You need heavy cream
  14. Take italian seasoning spice blend
  15. Use fresh lemon juice
  16. Prepare hot sauce, such as franks red hot
  17. Use red pepper flakes
  18. Use frozen pearl onions
  19. Provide fresh chopped basil
  20. Use fresh chopped parsley
  21. Get fresh grated romano cheese plus more for serving
Instructions to make Tuscan Style Braised Beef Short Ribs:
  1. Preheat oven to 300
  2. In a large skillet cook pepperoni until crisp, remove to paper towels to drain nd reserve for garnish
  3. Season short ribs with salt and pepper
  4. Add olive oil to skillet and brown short ribs in one layer on medium high heat removing each rib to a dutch oven when its brown, add more oil only if needed
  5. Add onion, carrot, celery, mushrooms, and garlic to skillet, cover and soften on medium low 5 minutes
  6. Uncover, add wine and bring to a boil and reduce to almost gone
  7. Add broth, tomaotoes with juices, italian seasoning, cream, lemon juice, hot sauce and red pepper flakes. Add about 1/2 teaspoon pepper and salt to taste. Ring to a simmer
  8. Transfer liquid carefully to short ribs in dutch oven, mix well
  9. Cover and place in preheated oven for 3 1/2 to 4 hours until meat is falling off the bone tender add pearl onuions the last 1/2 hour
  10. Remove short ribs carefully from pot to a plate, discarding any bones that fell off. At this point I transfer liquid to a bowl and refrigerate ribs and sauce, covered to allow excess fat in sauce to harden to remove easiy when cold. Usally overnight.
  11. Reheat sauce in fresh clean pan, add basil, parsley and cheese and check for seasoning
  12. Return ribs to sauce.to heat through gently, serve with mashed potatoes or pasta and additinal romano cheese. Garnish with reserved pepperoni crumbled

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