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Bellini Braised Beef Short Ribs https://www.metro.ca/userfiles/image/recipes/cotes-levees-boeuf-braisees-bellini-11079.jpg PT30M PT3H00M PT3H30M
With the rack in the middle position, pre-heat the oven to 325°F.Generously season the meat with salt and pepper. In a large casserole dish on high, brown the meat in the oil. Set aside on a plate.Lower the heat to medium and add the onions, shallots, celery, and garlic. Cook for 3 minutes while stirring frequently.Deglaze with the Bellini and cook for another 2 minutes.Add the broth, thyme, sage, tomato paste, anchovy paste, dried porcini, salt and pepper, and stir well.Place the beef in the casserole dish again and add the carrots. Cover and cook in the oven for 3 hours. Baste and flip the meat halfway through cooking time.In a large pot of salted boiling water, cook the pasta following the instructions on the package. Set aside ½ cup of the pasta water. Drain the pasta and set aside.Gently place the short ribs on a plate. Using a large spoon, remove the excess fat from the surface of the sauce. Add a bit of the pasta water to the sauce if needed. Pour the sauce on top of the meat and serve with the pasta.Good to know: The anchovy paste is located near the fish counter at the grocery store.Source: K pour Katrine
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4 lbs (2 kg) beef short irbs (or beef shoulder or blade roast) 3 tablespoon (45 ml) olive oil 1 cup (250 ml) onion chopped 1 cup (250 ml) shallots chopped 1 cup (250 ml) celery diced 3 garlic cloves chopped 2 cups (500 ml) red Vermouth (Bellini our Cinzano) 2 cups (500 ml) Irresistibles organic chicken broth 8 fresh thyme 8 fresh sage 1 tablespoon (15 ml) anchovy paste 2 tablespoon (30 ml) tomato paste 1/2 oz (14 g) dried porcini mushroom 1/2 teaspoon (2,5 ml) salt To taste pepper 8-10 medium sized carrot cut into wedges 3 cups (400 g) your choice of gluten-free pasta
Bellini Braised Beef Short Ribs

Bellini Braised Beef Short Ribs

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6
Main course
0:30
Preparation
3:00
COOKING
3:30
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 4 lbs
    (2 kg)
    beef short irbs (or beef shoulder or blade roast)
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    CUT FROM CANADA AAA GRADE 11.00/kg


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    CUT FROM CANADA AAA GRADE 15.41/kg


  • 3 tablespoon
    (45 ml)
    olive oil
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    SAVE $4.00
    BERTOLLI EXTRA VIRGIN OLIVE OIL

    BERTOLLI EXTRA VIRGIN OLIVE OIL

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    750 ml - 1 L SELECTED VARIETIES


  • 1 cup
    (250 ml)
    onion chopped
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    CARROTS OR YELLOW ONIONS

    CARROTS OR YELLOW ONIONS

    2 for $5.00

    2 lb PRODUCT OF ONTARIO, CANADA No. 1 GRADE


  • 1 cup
    (250 ml)
    shallots chopped
  • 1 cup
    (250 ml)
    celery diced
  • 3
    garlic cloves chopped
  • 2 cups
    (500 ml)
    red Vermouth (Bellini our Cinzano)
  • 2 cups
    (500 ml)
    Irresistibles organic chicken broth
  • 8
    fresh thyme
  • 8
    fresh sage
  • 1 tablespoon
    (15 ml)
    anchovy paste
  • 2 tablespoon
    (30 ml)
    tomato paste
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    $0.79 ea.

    156 ml SELECTED VARIETIES


  • 1/2 oz
    (14 g)
    dried porcini mushroom
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    LARGE BROCCOLI

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    $1.99 ea.

    PRODUCT OF CANADA BELLE GROVE WHOLE WHITE OR CREMINI MUSHROOMS 227 g PRODUCT OF ONTARIO


  • 1/2 teaspoon
    (2,5 ml)
    salt
  • To taste
    pepper
  • 8-10
    medium sized carrot cut into wedges
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    ORGANIC CARROTS

    ORGANIC CARROTS

    $3.49 ea.

    2 lb PRODUCT OF CANADA, CANADA No. 1 GRADE


    CARROTS OR YELLOW ONIONS

    CARROTS OR YELLOW ONIONS

    2 for $5.00

    2 lb PRODUCT OF ONTARIO, CANADA No. 1 GRADE


  • 3 cups
    (400 g)
    your choice of gluten-free pasta
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    SOLENZI PASTA

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Imprimer ma sélection

Preparation

With the rack in the middle position, pre-heat the oven to 325°F.

Generously season the meat with salt and pepper. In a large casserole dish on high, brown the meat in the oil. Set aside on a plate.

Lower the heat to medium and add the onions, shallots, celery, and garlic. Cook for 3 minutes while stirring frequently.

Deglaze with the Bellini and cook for another 2 minutes.

Add the broth, thyme, sage, tomato paste, anchovy paste, dried porcini, salt and pepper, and stir well.

Place the beef in the casserole dish again and add the carrots. Cover and cook in the oven for 3 hours. Baste and flip the meat halfway through cooking time.

In a large pot of salted boiling water, cook the pasta following the instructions on the package. Set aside ½ cup of the pasta water. Drain the pasta and set aside.

Gently place the short ribs on a plate. Using a large spoon, remove the excess fat from the surface of the sauce. Add a bit of the pasta water to the sauce if needed. Pour the sauce on top of the meat and serve with the pasta.

Good to know: The anchovy paste is located near the fish counter at the grocery store.

Source: K pour Katrine

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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