Braised Ribs and Gremolata Pasta

From Recidemia
Jump to: navigation, search

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[edit]

Ingredients[edit]

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

File:Automatik braised ribs 1.jpg

Method[edit]

  • Preheat oven to 350 degrees. Prepare onion, carrot, celery, and garlic and bay leaf; set aside.

File: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).

File: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.

File: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).

File: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.

File:Automatik braised ribs 6.jpg

  • Add 2 T. of flour used to dredge ribs, stir until vegetables are coated.

File:Automatik braised ribs 7.jpg File:Automatik braised ribs 8.jpg

  • Deglaze with broth and wine.

File: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.

File: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.

File:Automatik braised ribs 11.jpg

Gremolata Pasta[edit]

A little while before the ribs are done, it's time to make your Gremolata Pasta.

Ingredients[edit]

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

File:Automatik braised ribs 12.jpg

Method[edit]

  • Cook pasta in boiling, salted water according to package directions; drain well. Combine other ingredients and add to hot pasta. Toss to coat.

File:Automatik braised ribs 13.jpg File:Automatik braised ribs 14.jpg

Serving[edit]

  • Serve with ribs and sauce. Isn't it glorious?

File:Automatik braised ribs 15.jpg

Hurrah! Braised Ribs!