Producto recomendado

Producto recomendado

La Salsa de tomate Pomì tiene incontables usos. Se obtiene de tomate italiano exclusivamente y es cómoda y rápida porque está lista para su uso. Es ideal para preparar toda clase de platos: carne, huevos, pasta, cremas y purés. Una vez abierto, guardar en el frigorífico un máximo de 5 días

DESCUBRE
None mín
Tiempo de preparación
Media
Dificultad
Ingredientes para Serves 4 to 6
Salsa de tomate 17.63oz6 cups
Beef short ribs8 to 10 (about 5 lbs.)
Chopped toasted pine nuts½ cup
Cinnamon½ tsp.
Dry red wine1 cup
Finely chopped carrot¾ cup
Finely chopped celery¾ cup
Finely chopped fresh flat-leaf parsley2 tbs.
Finely chopped garlic2 tbs.
Finely chopped onion¾ cup
Ground cloves1/8 tsp.
Kosher saltTo taste
Lemon zest1 tsp.
Nutmeg½ tsp.
Olive oil1/4 cup
Preparación

Place a rack in the center of the oven and heat the oven to 325°F.

Generously season the ribs with salt and pepper. In a 7- to 8-quart Dutch oven or heavy-duty pot, heat 2 Tbs. olive oil over medium-high heat. Sear half of the ribs, without crowding them, on the three meaty sides, about 2 minutes per side, then transfer to a glass plate or large bowl. Add 2 Tbs. oil to the pan, and repeat with the remaining ribs. 

Add the onion, celery, and carrots and sauté until the vegetables are just tender, stirring constantly about 2 minutes. Add the garlic, cinnamon, nutmeg, and cloves. Cook for another 15 seconds, until the spices are aromatic, add the wine to deglaze, then add the tomatoes and bring to a boil. Return the ribs to the pot, place a crinkled piece of parchment on the surface of the ribs and sauce, cover with the lid, and place in the oven for 4 to 4½ hours, until the ribs are tender and just beginning to fall off the bone. Remove the ribs and keep warm. Remove any excess oil from the surface. Bring the sauce to a boil. 

In a small bowl, combine the pine nuts, parsley, and lemon zest.
Serve the ribs with some of the sauce, and top with some of the pine nut mixture. 

RECETAS

PODRÍA GUSTARTE TAMBIÉN