Short rib osso buco
Short rib prepared as a classic osso buco.
Creation by Ronald van der Donk, Hotel New York, Rotterdam, the Netherlands.
Serves 4.
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Ingredients
|
8 |
|
short ribs |
|
200 |
g |
mirepoix (onion, carrot, celeriac, leek, garlic) |
|
200 |
ml |
red wine |
|
500 |
ml |
brown stock |
|
1 |
sprig |
thyme |
|
1 |
sprig |
rosemary |
|
4 |
|
tomatoes, peeled and diced |
|
20 |
g |
gremolata (lemon rind, garlic, and parsley) |
|
20 |
g |
tomato purée |
Preparation method
- Trim the short ribs and cut the meat away from the bone as far as halfway down the bone, fold it over and tie to hold together with some butcher's twine so that the top of the bone remains bare and clean while the other end of the bone has a double portion of meat.
- Season with salt and pepper, sprinkle over some flour and brown.
- Add the finely chopped mirepoix and tomato purée. Fry them together briefly and then deglaze with the red wine. Add the diced tomatoes, brown stock, rosemary, and thyme, and gently braise until cooked.
- Remove the meat from the sauce and take out the herbs. Allow the sauce to thicken.
- Return the meat to the sauce to warm up.
- Plate the osso buco and sprinkle over the gremolata.
Serving suggestions
- Serve with risotto or pilaf.