Chinotto-Braised Beef Short Ribs
A Perfectly Comforting Dish for Special Occasions
Ingredients (Serves 6)
For the Short Ribs:
• 3 tbsp De Luca’s extra virgin olive oil
• 2 sprigs fresh thyme
• 3 cloves garlic (whole)
• 1 tbsp paprika
• ½ tbsp coriander
• 1 (355 ml) can Brio Chinotto
• 1 carrot (medium dice)
• 3 stalks celery (medium dice)
• 1 large yellow onion (medium dice)
• ½ head fennel (medium dice)
• 1 tbsp tomato paste
• ½ cup dry red wine
• 1 (28 oz) can De Luca’s Italian plum tomatoes
• 1 liter chicken stock
• 3 tbsp parsley (coarsely chopped)
• Salt and black pepper (to taste)
Instructions
Step 1: Preparing the Short Ribs
1. Preheat your oven to 325°F (165°C).
2. Generously season the short ribs with salt.
3. Heat a large, heavy-bottomed pot over high heat and add the olive oil.
4. Once the oil starts to smoke slightly, sear the short ribs on all sides until golden brown (about 2–3 minutes per side). Remove and set aside.
Step 2: Building the Braising Base
1. To the same pot, add the diced vegetables (carrot, celery, onion, fennel) and garlic.
2. Sauté over medium heat, stirring often, until the onions turn translucent (8–10 minutes).
3. Add the thyme, paprika, coriander, parsley, and tomato paste. Stir and cook for another minute.
4. Deglaze the pot with the red wine, scraping up any browned bits from the bottom. Let the wine reduce by half (5–6 minutes).
5. Stir in the plum tomatoes, Brio Chinotto, and chicken stock.
Step 3: Braising the Short Ribs
1. Return the seared short ribs to the pot, ensuring they are submerged in the liquid.
2. Bring the mixture to a boil, then cover and transfer the pot to the preheated oven.
3. Bake for 2–3 hours or until the short ribs are fork-tender.
Step 4: Creating a Luxurious Demi-Glace
1. Once the short ribs are tender, remove them from the pot and place them in a baking dish.
2. Strain the vegetables and braising liquid through a food mill or blend until smooth. Adjust seasoning with salt and pepper.
3. Brush the short ribs with some of the sauce. Keep the remaining sauce warm.
Step 5: Finishing Touches
1. Place the short ribs back in the oven for another 10–15 minutes to caramelize slightly.
2. Serve hot, generously ladled with the extra sauce.
Tips for Success:
• Pair this dish with creamy mashed potatoes, polenta, or crusty bread to soak up the rich sauce.
• Garnish with a sprinkle of fresh parsley for a pop of color and freshness.
• For a touch of luxury, consider adding a splash of De Luca’s Aged Balsamic to the sauce before serving.
This Chinotto-braised short rib recipe combines robust flavors with melt-in-your-mouth tenderness, making it a standout meal for any occasion. The addition of Chinotto offers a sophisticated citrusy depth that balances the savory richness beautifully. Don’t forget to save some for leftovers—the flavors only get better with time!
Chinotto-Braised
Beef Ribs
A Perfectly Comforting Dish for Special Occasions
Ingredients (Serves 6)
For the Short Ribs:
• 3 tbsp De Luca’s extra virgin olive oil
• 2 sprigs fresh thyme
• 3 cloves garlic (whole)
• 1 tbsp paprika
• ½ tbsp coriander
• 1 (355 ml) can Brio Chinotto
• 1 carrot (medium dice)
• 3 stalks celery (medium dice)
• 1 large yellow onion (medium dice)
• ½ head fennel (medium dice)
• 1 tbsp tomato paste
• ½ cup dry red wine
• 1 (28 oz) can De Luca’s Italian plum tomatoes
• 1 liter chicken stock
• 3 tbsp parsley (coarsely chopped)
• Salt and black pepper (to taste)
Instructions
Step 1: Preparing the Short Ribs
1. Preheat your oven to 325°F (165°C).
2. Generously season the short ribs with salt.
3. Heat a large, heavy-bottomed pot over high heat and add the olive oil.
4. Once the oil starts to smoke slightly, sear the short ribs on all sides until golden brown (about 2–3 minutes per side). Remove and set aside.
Step 2: Building the Braising Base
1. To the same pot, add the diced vegetables (carrot, celery, onion, fennel) and garlic.
2. Sauté over medium heat, stirring often, until the onions turn translucent (8–10 minutes).
3. Add the thyme, paprika, coriander, parsley, and tomato paste. Stir and cook for another minute.
4. Deglaze the pot with the red wine, scraping up any browned bits from the bottom. Let the wine reduce by half (5–6 minutes).
5. Stir in the plum tomatoes, Brio Chinotto, and chicken stock.
Step 3: Braising the Short Ribs
1. Return the seared short ribs to the pot, ensuring they are submerged in the liquid.
2. Bring the mixture to a boil, then cover and transfer the pot to the preheated oven.
3. Bake for 2–3 hours or until the short ribs are fork-tender.
Step 4: Creating a Luxurious Demi-Glace
1. Once the short ribs are tender, remove them from the pot and place them in a baking dish.
2. Strain the vegetables and braising liquid through a food mill or blend until smooth. Adjust seasoning with salt and pepper.
3. Brush the short ribs with some of the sauce. Keep the remaining sauce warm.
Step 5: Finishing Touches
1. Place the short ribs back in the oven for another 10–15 minutes to caramelize slightly.
2. Serve hot, generously ladled with the extra sauce.
Tips for Success:
• Pair this dish with creamy mashed potatoes, polenta, or crusty bread to soak up the rich sauce.
• Garnish with a sprinkle of fresh parsley for a pop of color and freshness.
• For a touch of luxury, consider adding a splash of De Luca’s Aged Balsamic to the sauce before serving.
This Chinotto-braised short rib recipe combines robust flavors with melt-in-your-mouth tenderness, making it a standout meal for any occasion. The addition of Chinotto offers a sophisticated citrusy depth that balances the savory richness beautifully. Don’t forget to save some for leftovers—the flavors only get better with time!