Yummy dinner at the fido house tonight. This was the first recipe I ever posted on this forum so fitting that it should be the lead-off for the master thread.
Osso Bucco on the Cheap, a.k.a. Short Ribs alla Fido98
Preheat oven to 325
Olive Oil
2 lbs Short (Bone in or boneless) Ribs seasoned with S&P, and dusted in flour (Tie your ribs with kitchen twine if you want the meat to stay on the bone)
2 pieces Bacon or Pancetta diced(Go with "original" bacon. Definitely not maple flavor.)
1 Med-Large Onion finely diced
1 lg carrot finely diced
2 stalks celery finely diced
1 bottle Pinot Noir or full bodied, lightly oaked red
1 28oz can ground(crushed) tomatos. I prefer Cento or 5 in 1 if you can find them
Italian Parsley for sure, Fresh Basil if you have it or dried thyme.
In a large dutch oven (aka La Cruset or Cast Iron) heat about 2tbls EVO until it begins to smoke. Add in ribs and brown/sear both sides. Repeat until all are browned. Careful with the heat to avoid burning. It took me 3 batches for 2lbs of ribs. Set aside.
Heat more EVO in the pot (don't clean) and add in diced bacon. Cook until almost crisp and add in Onion, Celery, and Carrot. Saute until fairly tender. When finished add in 2 tbls flour. Saute 1 more min. Add back ribs and add in 3/4 bottle of wine plus 28oz can tomatos.
Finally add in herbs (about 1/4 c chopped parsley and 4 large basil leaves or 1 tsp dried thyme) and adjust salt and pepper.
Bring to a slow simmer and put in 325 oven for 3 hrs. Remove and serve or stick fridge overnight.
For the Polenta (Or if you want find a Risotto alla Milanese recipe) *Note* This is enough for about 4 people, but, won't be enough for all of the ribs.
2c Chicken Stock
2c Milk
1.5c Medium grind Cornmeal
2Tbls butter
Salt, Pepper, Rosemary, Parmesean
Heat Milk and Stock until almost boiling and stream in cormnmeal while wisking. Turn down heat and keep wisking until it's as thick as you like. Season with salt, pepper, a little chopped rosemary and 1/2c parmesean. Last add in butter.
I serve by taking the polenta and pouring it over a large platter. Then I'll top it with the ribs and pour the Pinot/Tomato sauce over it all.
Garnish with addtl chopped parsley or a gremolata and serve with parmesean on the table.
Osso Bucco on the Cheap, a.k.a. Short Ribs alla Fido98
Preheat oven to 325
Olive Oil
2 lbs Short (Bone in or boneless) Ribs seasoned with S&P, and dusted in flour (Tie your ribs with kitchen twine if you want the meat to stay on the bone)
2 pieces Bacon or Pancetta diced(Go with "original" bacon. Definitely not maple flavor.)
1 Med-Large Onion finely diced
1 lg carrot finely diced
2 stalks celery finely diced
1 bottle Pinot Noir or full bodied, lightly oaked red
1 28oz can ground(crushed) tomatos. I prefer Cento or 5 in 1 if you can find them
Italian Parsley for sure, Fresh Basil if you have it or dried thyme.
In a large dutch oven (aka La Cruset or Cast Iron) heat about 2tbls EVO until it begins to smoke. Add in ribs and brown/sear both sides. Repeat until all are browned. Careful with the heat to avoid burning. It took me 3 batches for 2lbs of ribs. Set aside.
Heat more EVO in the pot (don't clean) and add in diced bacon. Cook until almost crisp and add in Onion, Celery, and Carrot. Saute until fairly tender. When finished add in 2 tbls flour. Saute 1 more min. Add back ribs and add in 3/4 bottle of wine plus 28oz can tomatos.
Finally add in herbs (about 1/4 c chopped parsley and 4 large basil leaves or 1 tsp dried thyme) and adjust salt and pepper.
Bring to a slow simmer and put in 325 oven for 3 hrs. Remove and serve or stick fridge overnight.
For the Polenta (Or if you want find a Risotto alla Milanese recipe) *Note* This is enough for about 4 people, but, won't be enough for all of the ribs.
2c Chicken Stock
2c Milk
1.5c Medium grind Cornmeal
2Tbls butter
Salt, Pepper, Rosemary, Parmesean
Heat Milk and Stock until almost boiling and stream in cormnmeal while wisking. Turn down heat and keep wisking until it's as thick as you like. Season with salt, pepper, a little chopped rosemary and 1/2c parmesean. Last add in butter.
I serve by taking the polenta and pouring it over a large platter. Then I'll top it with the ribs and pour the Pinot/Tomato sauce over it all.
Garnish with addtl chopped parsley or a gremolata and serve with parmesean on the table.
