This Week's Recipe - You'll want enough for leftovers.
Last week marked the Grand Tasting at Gary's Wine & Marketplace, and we decided to bring our A-game. We used this super-simple recipe for short ribs, braised slowly in Atlantic Ave.'s Extra Virgin Red Sauce, and we think we picked up a few new Red Sauce believers that day because of it.
Be sure to post your creations to @AtlanticAveCo on Twitter, Facebook, and Instagram!
Braised Short-Rib & Wild Mushrooms w/ Extra Virgin Red Sauce
1/2 cup each chopped carrot, celery, shallot
2 whole garlic cloves
1 cup beef stock
1/3 lb Shitake, crimini, or other wild mushrooms
1 or more jars of Extra Virgin Red Sauce
Note: this is an easy recipe to double (or triple; for the Grand Tasting we used five jars and ~4 lb of short-rib.)
1) Cut short-rib into small cubes, up to 1 inch, and sprinkle with salt and pepper. Preheat a heavy sauce pan over high heat, add olive oil, and begin to brown the short-rib. Do not over-crowd the pan: you want a quick sear on all of the meat, and you should be moving them constantly.
2) Remove the meat. Add your carrot, celery, and shallot, and half of the beef stock. Saute over medium-high heat until the shallot begins to turn translucent (3-5 mins).
3) Add your mushrooms, garlic, and the remainder of the beef stock. Saute, stirring often, for another 3-5 minutes.
4) Return the short-rib to the pot, and add your Red Sauce. Now comes the hard part: bring your sauce up to a simmer, turn the heat to very low, and let it bubble for as long as you can stand to wait. The goal is to allow the short-rib to break apart. It will be perfectly tender in ~30 minutes, but the close you get to 1-2 hours, the richer in texture your sauce will become. Don't forget to stir every few minutes!
Top with plenty of grated Pecorino Romano, and your Sunday Gravy is ready to go.
Now it's your turn: try the recipe and post the result to @AtlanticAveCo's Twitter, Facebook, and Instagram!
See you next weekend with another recipe. - The Atlantic Ave. Company