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Ingredients Jump to Instructions ↓

  1. 1/2 teaspoon dried basil

  2. 1/2 teaspoon dried thyme

  3. 1/4 teaspoon cayenne pepper

  4. 2 teaspoons salt

  5. 1/2 teaspoon freshly ground pepper

  6. 2 tablespoons olive oil

  7. 3 pounds boneless short ribs left whole or cut into 2" pieces

  8. Sauce:

  9. 4 cups sliced white onions

  10. 3/4 cup chopped celery

  11. 3 tablespoons chopped garlic

  12. 2 fennel bulbs diced

  13. 1/2 cup red wine

  14. 4 cups diced fresh plum tomatoes

  15. 14-1/2 ounce can beef or chicken stock

  16. 1 cup chopped leafy fresh fennel tops

  17. 1/2 teaspoon salt

  18. 1/2 teaspoon freshly ground black pepper

  19. 1-1/2 pounds wide egg noodles

  20. 1 cup freshly grated parmesan cheese

Instructions Jump to Ingredients ↑

  1. Combine rub ingredients and rub over ribs then preheat oven to 350.

  2. Heat oil in a large deep oven proof skillet over medium high heat.

  3. Add ribs and brown them on all sides then remove meat and set aside.

  4. For sauce pour all but 2 tablespoons fat from pan then add onions, celery, garlic and fennel.

  5. Cover and cook five minutes until vegetables begin to soften stirring occasionally.

  6. Add wine and stir scraping up brown bits from bottom of pan.

  7. Bring to boil then add tomatoes, stock and fennel tops.

  8. Add ribs to pan then cover and bake 2 hours.

  9. If sauce is too liquid remove meat and keep warm.

  10. Skim fat from sauce and reduce by boiling for 15 minutes.

  11. Cook noodles just until done then drain and put on platter and top with ragout and parmesan.

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