Short Ribs Pizzaiola is a classic Italian meal that mixes the rich, strong aromas of soft braised beef with the tangy, savory notes of tomato, garlic, and herbs. This dish is great for individuals who wish to enjoy an authentic flavor of Italy with a twist. Our precise, step-by-step guide will guarantee your Short Ribs Pizzaiola shines out on your dinner table, combining tantalizing flavor with outstanding presentation.
Why Short Ribs Pizzaiola is a Standout Dish.
What Makes Short Ribs Ideal for Pizzaiola?
Short ribs are noted for their rich marbling, which makes them great for slow cooking. When braised, the fat renders, converting the beef into a soft, succulent dish that contrasts nicely with the acidic and fragrant components of the pizzaiolo sauce. Unlike other types of beef, short ribs keep their taste and texture following long, slow cooking procedures, making them a go-to choice for this Italian staple.
Ingredients.
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1 (28 ounce) can San Marzano plum tomatoes
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6 beef short ribs (3 pounds total)
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3 teaspoons kosher salt, plus more to taste
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2 tablespoons olive oil
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10 large brown mushrooms, halved
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1 yellow onion, diced
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1 tablespoon dried oregano
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1 teaspoon freshly ground black pepper
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1/4 teaspoon red chili flakes
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8 cloves garlic, finely minced
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1/2 cup white wine
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1 cup chicken or beef broth
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1 large red bell pepper, diced
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1/2 cup fresh basil leaves to tear and serve on top
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Directions
1. Preparing and Searing the Short Ribs.
Start by patting the short ribs dry with a paper towel. Season liberally with salt and pepper on all sides. In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Sear the short ribs in batches; be cautious not to overcrowd the pan. Sear for 3–4 minutes on each side, or until a rich golden-brown crust develops. Remove the short ribs from the pot and put aside.
2. Building the Pizzaiola Sauce.
In the same saucepan, decrease the heat to medium. Add the chopped onion and sauté for 5 minutes, stirring often, until tender and transparent. Add the minced garlic and sauté for an additional minute until fragrant. Deglaze the pan with red wine, scraping up the browned pieces from the bottom of the pot, which are rich with flavor. Allow the wine to boil for 2-3 minutes until somewhat reduced.
3. Creating Depth with Tomatoes and Herbs.
Pour in the smashed tomatoes, oregano, basil, and red pepper flakes (if using). Stir well to mix. Let the sauce boil slowly for 10 minutes, allowing the flavors to melt together. Taste and adjust seasoning with salt and pepper.
4. Braising the Short Ribs.
Return the cooked short ribs to the saucepan, nestling them into the sauce. Make sure the ribs are mostly immersed in the sauce. Cover the pot with a tight-fitting cover and move it to a preheated oven at 325°F (165°C). Braise for 2 ½ to 3 hours, or until the short ribs are fork-tender and falling off the bone.
5. Finishing touches and serving.
Once the ribs are thoroughly cooked, gently take them from the sauce and set them aside. Skim off any extra fat from the top of the sauce. If the sauce is excessively thick, you may dilute it with a bit of beef broth or water. Return the short ribs to the sauce and allow them to boil gently on the stovetop for another 10–15 minutes to let the flavors intensify.
Garnish with fresh basil leaves and serve hot over a bed of creamy polenta, mashed potatoes, or a side of crusty bread to soak up the delectable sauce.
Tips for Success
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- Searing is crucial : Don’t neglect the searing process, as it seals in the fluids and imparts a rich, caramelized taste to the meat.
- Slow cooking is key : Braising the ribs at a low temperature ensures that the connective tissue breaks down, resulting in a delicate, melt-in-your-mouth quality.
- Balance the acidity : If the sauce tastes excessively acidic, a sprinkle of sugar or a little knob of butter might help balance it out.
- Make ahead : This dish may be made a day in advance. In fact, the tastes typically enhance after sitting in the fridge overnight.
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Variations of Short Ribs Pizzaiola.
1. Spicy Short Ribs Pizzaiola.
For those who want spice, add additional red pepper flakes or perhaps some chopped Calabrian chilies to the sauce. This will give the meal a hot kick without dominating the other ingredients.
2. Wine-Braised Short Ribs Pizzaiola.
For a thicker sauce, you can use a mix of red wine and beef broth. The wine gives a rich, nuanced taste that works wonderfully with the supple short ribs.
3. Herb-infused Pizzaiola.
Add fresh rosemary or thyme sprigs to the braise for an earthy, flavorful edge. These herbs enhance the savory overtones of the meat and complement the tomato sauce.
