Sunday, September 7, 2014

Anisette Braised Short Ribs

4 Lbs. Beef Short Ribs 
Salt & Pepper
1 Cup Diced Red Onion
1 Cup Diced Celery
1 Cup Dices Carrots
1 Tsp. Black Peppercorns
2 Tbs. Anisette
1 Cinnamon Stick
5 Large Springs Fresh Rosemary
3 Cups Beef Broth
1 Cup Orange Juice
3/4 Cup Ruby Port
1 Orange Thinly Sliced



Have butcher cut thru the bone into 3 inch pieces.  Trim off excess fat. Sprinkle lightly with salt and pepper.  In large roasting pan, place ribs in single layer with bones down.  Bake at 450 degrees until ribs begin to brown, about 15 - 20 minutes.  Turn ribs. 

Add onion, carrots, and celery to pan.  Mix to coat in juices in the pan. Spread veggies evenly in pan.  Bake until ribs are will browned and veggies are starting to brown, about 20 minutes.
Wrap cinnamon stick, 2 rosemary sprigs, peppercorns in a double layer of cheesecloth about 10" square.  Tie closed with kitchen string.

Add broth, orange juice, port, Anisette and spice bundle to pan.  Stir gently to mix and deglaze bottom of pan to release browned bits and pieces. Cover pan tightly with foil.

Reduce heat to 325 degrees and make for 2 to 2 ½ hours until meat is very tender.  Uncover pan and remove spice bundle.

Remove ribs, cover and keep warm at 200 degrees in oven.  

Skim and discard fat from juices. Boil juices over high heat. Stir often. Reduce juices to approx. 2 ½ cups, about 10 minutes.  Add orange slices. Cook until heated thru, 1 minute.

Pour sauce over ribs on serving platter. Garnish with remaining rosemary sprigs. Salt and pepper to taste.

Serves 4 

Mangia Bene
Diane De Filipi “Let’s Go Cook Italian”
www.letsgocookitalian.com

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