Barolo Braised Short Ribs

Dalla Cucina di Laura~

"There is nothing more romantic than Italian food!" - Elisha Cuthbert
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INGREDIENTS

•  4 lbs of Bone-in, Grass fed, English cut Beef Short Ribs
• 1 Large Yellow Onion, chopped
• 4 Cloves garlic, chopped
• 4 Organic Carrots, chopped (optional)
• 1 (6 oz.) can of Organic Tomato Paste
• 4-5 Fresh Roma Tomatoes, coarsely chopped
• 2 Tbsp Dijon Mustard
• 1 1/2 cups Barolo Red Wine
• 2 cups Organic Beef Broth, low sodium
• 1/4-1/2  Freshly Chopped Basil Leaves
• 2 Bay Leaves
• Celina Naturally Celitc Sea Salt
• Freshly Cracked Black Pepper
• 2 Tbsp Imported Italian Extra Virgin Olive oil
• 2 Tbsp Grass-fed butter, like Unsalted Kerry Gold
• Favorite Hot Sauce, Organic Cayenne or Red Pepperoncini (crushed dried red peppers or pepper flakes) 
• Fresh, Imported Parmigiano-Reggiano Cheese 

Directions
Preheat oven to 350 degrees. 
Pat dry and season ribs with salt, pepper and cayenne.
In a large Dutch oven pot, heat 2 tbsp oil and 2 tsp butter over medium-high heat.
Brown the ribs on all sides, about 8-10 minutes.
Remove and set aside.
Add chopped onion and garlic, stirring frequently until cooked.
Add tomatoes, wine, mustard, bay leaves, red pepper flakes and paste. 
Bring to a boil then reduce to a simmer. 
Add half of fresh chopped basil.
Bring ribs back to the pan. 
Add beef broth, cover, and place in the oven for 2 1/2 hours until fork-tender.
Add favorite hot sauce. (optional)

Remove the ribs from the pot.   
Place remaining cooking liquid in a food processor until smooth if desired or
keep as is for a more rustic sauce.
Place ribs back in sauce and keep warm on low heat. 

Serve over organic white corn polenta, mashed sweet potatoes, roasted tri-colored carrots, grilled asparagus or sauteed broccoli rabe!
Top with fresh basil and freshly grated Parmesan cheese.

BUON CIBO- BUON VINO- BUONI AMICI!
Good Food, Good Wine & Good Friends!​

BUON APPETITO TUTTI~
Baci,
xx