Difference between revisions of "Braised Ribs and Gremolata Pasta"
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| − | [[Category: | + | __FORCETOC__ |
| − | + | Submitted by [[:Category:Automatik's recipes|Automatik]] Uploaded by [[:User:Schpyder|Schpyder]] | |
| + | |||
| + | Today, I'm making delicious braised ribs with Gremolata pasta. Braising is our friend. It makes super-ultra-tender meat and a delicious sauce to boot. Let's get started! | ||
| + | |||
| + | ==Ribs== | ||
| + | ===Ingredients=== | ||
| + | Ingredients, broken up by step: | ||
| + | *1/4 cup All-purpose flour | ||
| + | *1 tsp. Kosher salt | ||
| + | *1 tsp. Black pepper | ||
| + | *1/4 tsp. Cayenne pepper | ||
| + | *1-2 lbs Boneless (or Bone-In) Ribs | ||
| + | *1 T. Olive Oil<br><br> | ||
| + | |||
| + | *1/2 cup Onion, diced | ||
| + | *1/2 cup Carrot, diced | ||
| + | *1/4 cup Celery, diced | ||
| + | *1 T. Garlic, minced | ||
| + | *1 Bay leaf | ||
| + | *1 T. Olive Oil<br><br> | ||
| + | |||
| + | *1 T. Tomato Paste | ||
| + | *2 T. Dredging flour (above)<br><br> | ||
| + | |||
| + | *1-1/2 cups Beef broth | ||
| + | *1 cup Dry Red wine | ||
| + | *1/4 cup Sun-dried tomatoes (not oil packed), halved | ||
| + | *1 T. Worcestershire sauce | ||
| + | [[image:automatik_braised_ribs_1.jpg]] | ||
| + | |||
| + | ===Method=== | ||
| + | |||
| + | *Preheat oven to 350 degrees. Prepare onion, carrot, celery, and garlic and bay leaf; set aside. | ||
| + | [[image:automatik_braised_ribs_2.jpg]] | ||
| + | |||
| + | *Combine flour, salt, pepper, and cayenne in a Ziploc bag. Add ribs, one at a time, and shake to coat evenly (Save left-over flour. You'll need it in just a bit). | ||
| + | [[image:automatik_braised_ribs_3.jpg]] | ||
| + | |||
| + | *Heat 1 T. Olive oil in a large Dutch oven over medium heat. Add dredged ribs, and brown slowly, about 8 minutes. | ||
| + | [[image:automatik_braised_ribs_4.jpg]] | ||
| + | |||
| + | *Turn ribs and brown the other side for 8 minutes. Remove from pan. Pour off all fat (leaving it in will make the sauce taste burnt). | ||
| + | [[image:automatik_braised_ribs_5.jpg]] | ||
| + | |||
| + | *Add 1 T. Olive oil to Dutch oven. Add vegetables, garlic, and bay leaf. Add tomato paste and cook, about 5 minutes until vegetables are soft, stirring often. | ||
| + | [[image:automatik_braised_ribs_6.jpg]] | ||
| + | |||
| + | *Add 2 T. of flour used to dredge ribs, stir until vegetables are coated. | ||
| + | [[image:automatik_braised_ribs_7.jpg]] | ||
| + | [[image:automatik_braised_ribs_8.jpg]] | ||
| + | |||
| + | *Deglaze with broth and wine. | ||
| + | [[image:automatik_braised_ribs_9.jpg]] | ||
| + | |||
| + | *Stir in tomatoes and Worcestershire, and bring to a simmer. Arrange ribs in sauce (bone side up if you are using bone-in ribs). If you don't have an awesome cast iron Dutch oven like me, you should put the ribs in an oven safe casserole dish or pan and over tightly with a lid or with foil. Or go buy one. They're only like $30-40. | ||
| + | [[image:automatik_braised_ribs_10.jpg]] | ||
| + | |||
| + | *Cover, and braise in a 350 degree oven for two (2) hours. Two hours is a really long time. Enough for six beers for the husband and most of a bottle of wine for me. | ||
| + | [[image:automatik_braised_ribs_11.jpg]] | ||
| + | |||
| + | ==Gremolata Pasta== | ||
| + | A little while before the ribs are done, it's time to make your Gremolata Pasta. | ||
| + | |||
| + | ===Ingredients=== | ||
| + | Ingredients: | ||
| + | *1 package fettucine, cooked | ||
| + | *1/4 cup Chopped Fresh Parsley | ||
| + | *1/4 cup Parmesan cheese, grated | ||
| + | *2 T. Olive oil | ||
| + | *1 T. Garlic, minced | ||
| + | *Minced zest of 1 lemon (or 1 T. or so of lemon juice) | ||
| + | *Salt, pepper, and red pepper flakes to taste | ||
| + | [[image:automatik_braised_ribs_12.jpg]] | ||
| + | |||
| + | ===Method=== | ||
| + | |||
| + | *Cook pasta in boiling, salted water according to package directions; drain well. Combine other ingredients and add to hot pasta. Toss to coat. | ||
| + | [[image:automatik_braised_ribs_13.jpg]] | ||
| + | [[image:automatik_braised_ribs_14.jpg]] | ||
| + | |||
| + | ==Serving== | ||
| + | |||
| + | *Serve with ribs and sauce. Isn't it glorious? | ||
| + | [[image:automatik_braised_ribs_15.jpg]] | ||
| + | |||
| + | Hurrah! Braised Ribs! | ||
| + | |||
| + | [[Category:Automatik's recipes]] | ||
| + | [[Category:Main Course]] | ||
| + | [[Category:Pork]] | ||
| + | [[Category:Pasta]] | ||
Revision as of 23:35, 18 June 2006
Submitted by Automatik Uploaded by Schpyder
Today, I'm making delicious braised ribs with Gremolata pasta. Braising is our friend. It makes super-ultra-tender meat and a delicious sauce to boot. Let's get started!
Ribs
Ingredients
Ingredients, broken up by step:
- 1/4 cup All-purpose flour
- 1 tsp. Kosher salt
- 1 tsp. Black pepper
- 1/4 tsp. Cayenne pepper
- 1-2 lbs Boneless (or Bone-In) Ribs
- 1 T. Olive Oil
- 1/2 cup Onion, diced
- 1/2 cup Carrot, diced
- 1/4 cup Celery, diced
- 1 T. Garlic, minced
- 1 Bay leaf
- 1 T. Olive Oil
- 1 T. Tomato Paste
- 2 T. Dredging flour (above)
- 1-1/2 cups Beef broth
- 1 cup Dry Red wine
- 1/4 cup Sun-dried tomatoes (not oil packed), halved
- 1 T. Worcestershire sauce
Method
- Preheat oven to 350 degrees. Prepare onion, carrot, celery, and garlic and bay leaf; set aside.
- Combine flour, salt, pepper, and cayenne in a Ziploc bag. Add ribs, one at a time, and shake to coat evenly (Save left-over flour. You'll need it in just a bit).
- Heat 1 T. Olive oil in a large Dutch oven over medium heat. Add dredged ribs, and brown slowly, about 8 minutes.
- Turn ribs and brown the other side for 8 minutes. Remove from pan. Pour off all fat (leaving it in will make the sauce taste burnt).
- Add 1 T. Olive oil to Dutch oven. Add vegetables, garlic, and bay leaf. Add tomato paste and cook, about 5 minutes until vegetables are soft, stirring often.
- Add 2 T. of flour used to dredge ribs, stir until vegetables are coated.
- Deglaze with broth and wine.
- Stir in tomatoes and Worcestershire, and bring to a simmer. Arrange ribs in sauce (bone side up if you are using bone-in ribs). If you don't have an awesome cast iron Dutch oven like me, you should put the ribs in an oven safe casserole dish or pan and over tightly with a lid or with foil. Or go buy one. They're only like $30-40.
- Cover, and braise in a 350 degree oven for two (2) hours. Two hours is a really long time. Enough for six beers for the husband and most of a bottle of wine for me.
Gremolata Pasta
A little while before the ribs are done, it's time to make your Gremolata Pasta.
Ingredients
Ingredients:
- 1 package fettucine, cooked
- 1/4 cup Chopped Fresh Parsley
- 1/4 cup Parmesan cheese, grated
- 2 T. Olive oil
- 1 T. Garlic, minced
- Minced zest of 1 lemon (or 1 T. or so of lemon juice)
- Salt, pepper, and red pepper flakes to taste
Method
- Cook pasta in boiling, salted water according to package directions; drain well. Combine other ingredients and add to hot pasta. Toss to coat.
Serving
- Serve with ribs and sauce. Isn't it glorious?
Hurrah! Braised Ribs!
