Recipe:Slow Cooked Veal Short Ribswith Portobello, Port and Balsamic
- Prep Time: 15 minutes
- Cook Time: 1 hour 45 minutes
Short ribs are always a crowd-pleaser, but this sophisticated twist on a classic will leave any dinner guest impressed. The combination of portobello and port elevates this already tasty cut of meat. Serves 4 - .
Ingredients
-
BONE-IN VEAL SHORT RIBS, thawed
1.0 LBQty 2 Lbs$7.98 -
Olive Oil
Qty 1 Tbsp. -
Butter
Qty 1 Tbsp. -
Garlic Cloves, sliced
Qty 5 Cloves -
White Onion, sliced
Qty ½ Piece -
Beef Broth
Qty 2 Cups -
Port Wine
Qty 1 Cup -
ORIGINAL BACON STEAK, diced
1.0 LbsQty 1 Slice$8.98 -
Large Portobello Mushrooms, sliced
Qty 2 -
Balsamic Vinegar
Qty ¼ Cup -
Italian Seasoning
1 bottleQty 1 tsp.$4.98 -
Coarse Sea Salt
1 bottleQty To taste$5.38 -
Freshly Ground Black Peppercorns
1 bottleQty To taste$5.78 -
Fresh Basil, chopped as garnish
Qty ¼ Cup
Cooking
Instructions
- Season veal short ribs with salt and pepper.
- In a deep skillet, heat the olive oil and butter over medium heat. Brown the veal on both sides, about 2-3 minutes per side. Remove from pan and keep aside.
- Add the bacon and cook until slightly crisp. Add garlic and onions and sauté for a few minutes. Slowly add the beef broth and port wine using a whisk. Add the rest of the ingredients except for fresh basil. Bring to a simmer. Add veal ribs, salt and pepper.
- Cover and braise on low heat for about 1 ½ hours or until tender.*
- Remove veal ribs, add balsamic vinegar to sauce and reduce sauce to a glaze. Add veal ribs back in, cover with sauce and garnish with fresh chopped basil.
*USDA recommends cooking veal to an internal temperature of 145°F.