| Level: | Intermediate |
| Total: | 3 hr 15 min |
| Active: | 15 min |
| Yield: | 4 servings, plus reserved ribs for another meal |
Ingredients
- 10 bone-in beef short ribs, trimmed of excess fat
- Salt and freshly ground pepper
- 2 tablespoons EVOO, plus more for drizzling
- 3 to 4 anchovy fillets
- 4 cloves garlic, sliced
- 2 bay leaves
- 2 onions, cut into wedges with root end attached
- 1 large or 2 medium bulbs fennel, cut into wedges, plus 1/2 cup fennel fronds
- 1/4 cup tomato paste
- Scant palmful chopped golden raisins
- Pinch ground cloves
- 1 bottle Nero d’Avola or other spicy red wine
- 1/2 cup fresh flat-leaf parsley leaves, coarsely chopped
- Orange or lemon zest (or both), for garnish
- Shaved pecorino cheese, for garnish
- Ciabatta bread, for serving
Instructions
- Preheat the oven to 500 degrees F.
- Bring the short ribs to room temperature. Pat the ribs dry, then sprinkle liberally with salt and pepper and drizzle with EVOO. Arrange the ribs on a broiler pan and roast until well browned, 12 to 15 minutes.
- Meanwhile, heat 2 tablespoons EVOO in a large Dutch oven over medium-high heat. Add the anchovies and stir to melt them into the oil. Add the garlic, bay leaves, onions, and fennel bulb, and season with pepper. Stir for a few minutes to develop some color on the bottom of the pan, then add the tomato paste, raisins and cloves. Stir for a minute or 2 more, then add the wine and cook until reduced by half, about 10 minutes.
- Reduce the oven temperature to 350 degrees F. Add the short ribs to the Dutch oven and stir to coat with the sauce. Cover and roast in the oven until the ribs are very tender, 2 1/2 to 2 3/4 hours. Remove the ribs to a platter and cover with foil. Reduce the sauce 10 to 15 minutes more.
- Reserve 4 short ribs for another meal. Add the remaining ribs (on or off the bone) to the sauce. Divide among serving dishes and top with the parsley, fennel fronds, a sprinkle of zest and some pecorino. Serve with the bread for mopping up the sauce.
Reviews
My family and I really love this savory dish! I have made it 3 times so far – each time it’s been a hit! We do not however, take 4 ribs out for another night — it’s TOO good!! I serve it with good bread — either ciabatta or rustic Italian, a salad and roasted root veggies or cauliflower. SO good!!!!!
My hubby and I couldn’t believe our taste buds while eating these short ribs! They are awesome and very original. I’ve had short ribs before, but not like this! I followed Rachael’s recipe exactly, and I’m so glad I did. I even toasted a loaf of bread in the oven to have with the ribs. Not a drop of sauce was left in our bowls. I love the faint sweetness the golden raisins give the sauce. The fennel was to die for!
I first got a recipe for short ribs from my sister in San Antonio on Friday, then Monday I turn on Food Network and there you are making your short rib recipe! This is truly an exciting dish to serve at a dinner party, wonderful flavor and a great presentation, I served this to a party of eight and stayed close to your directions, only thing is I dredged them in flour before browning them in EVOO before baking them in the sauce and they stay so juicy, falling off the bone good, also adding shredded carrot, fresh tomato then pulse it in the food processor for a velvety sauce is wonderful texture and taste. I won’t tell my sister I prefer your recipe Rachael, thanks! Ken