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Tuscan-Short-Ribs-With-Farro-Pilaf

Tuscan Short Ribs with Farro Pilaf

Slow cooking makes for delicious deep flavour and fall-off-the-bone goodness in this classic man-magnet dish served over a veggie-rich pilaf.
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Course: Main Course
Preparation: Braising
Prep Time: 30 minutes
Cook Time: 4 hours
Total Time: 4 hours 30 minutes
Servings: 8 servings
Author: CanadaBeef.ca

Ingredients

Braiseed Ribs:
  • 3 1/2 lb thick-cut beef simmering short ribs (about 8 ribs)
  • salt and freshly ground black pepper
  • 2 Tbsp canola oil
  • 2 carrots, scrubbed and finely chopped
  • 2 ribs celery, chopped
  • 1 onion, finely chopped
  • 1 Tbsp chopped fresh rosemary
  • 1/2 tsp fennel seeds, crushed (optional)
  • 4 cloves garlic, minced
  • 1/2 cup dry red wine
  • 1 cup canned no salt added crushed tomatoes
  • 2 cups no salt added beef broth
  • 2 bay leaves
  • 2 tsp red wine vinegar
  • 1/4 cup chopped parsley
Pilaf:
Imperial - Metric

Instructions

  • Braised Ribs: Preheat oven to 325°F (160°C). Pat ribs dry; season all over with salt and pepper. Heat oil in a large Dutch oven or saucepan set over medium-high heat. Cook ribs, in batches, until browned all over. Transfer to a plate.
  • Reduce heat to medium. Add carrots, celery, onion, rosemary and fennel seed (if using). Cook, stirring, for 5 minutes or until softened. Stir in wine, scraping up any cooked on browned bits; simmer until reduced by half. Stir in garlic. Add broth, tomatoes and bay leaves. Bring to a boil.
  • Return ribs to the pot, along with any accumulated juices. Cover and transfer to oven. Cook, turning every 45 minutes, for about 2½ to 3 hours or until meat is very tender. Cook uncovered for the final 30 minutes. Discard bay leaves. Skim as much fat as possible off the top of sauce; discard.
  • Pilaf: Meanwhile, heat oil in a large saucepan set over medium heat. Cook mushrooms, onion and thyme for 7 to 10 minutes or until softened and lightly browned. Stir in farro and garlic. Season with salt and pepper.
  • Add broth; bring to a boil. Cover and reduce heat to medium-low. Cook for 20 to 25 minutes or liquid is absorbed and farro is tender. Stir in spinach, peas and Parmesan. Let stand for 3 to 5 minutes or until wilted and heated through.
  • Divide pilaf evenly among eight plates. Top each serving with a short rib. Stir vinegar into sauce; season with salt and pepper, to taste. Spoon sauce over each rib.

Notes

  • Serve with 1 lb (500 g) trimmed and steamed green beans tossed with fresh lemon juice.
  • Farro can be replaced with 1 cup brown rice or barley.
  • Use a variety of mushrooms in the risotto, such as cremini, shiitake and king oyster.
Nutrition Facts
Tuscan Short Ribs with Farro Pilaf
Serving Size
 
1
Amount per Serving
Calories
580
% Daily Value*
Fat
 
32
g
49
%
Saturated Fat
 
8
g
50
%
Sodium
 
623
mg
27
%
Carbohydrates
 
39
g
13
%
Fiber
 
6
g
25
%
Sugar
 
6
g
7
%
Protein
 
35
g
70
%
* Percent Daily Values are based on a 2000 calorie diet.