Short Rib Osso Buco
Try this Short Rib Osso Buco recipe, or contribute your own.
Try this Short Rib Osso Buco recipe, or contribute your own.
- 2 tbsp unsalted butter
- 1/2 tsp ground black pepper
- 2 tsp kosher salt
- 1/2 cup beef stock
- 1/4 cup finely chopped fresh parsley
- 2 cloves (minced)
- 1 tsp tomato paste
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 1/2 lb thick-cut bacon (cut into lardons)
- 8 bone-in beef short ribs (patted dry with a paper t
- 1 onion (diced into 1/4 inch pieces)
- 2 medium carrots (diced into 1/4 inch pieces)
- 1 stalk (diced into 1/4 inch pieces)
- 3 cloves (thinly sliced)
- 2/3 cup dry red wine
- 14.5 oz diced tomatoes (1 can drained)
- 1/2 lemon (finely grated zest)
- pinch of kosher salt (plus more as needed)
- Carbohydrate 3.11701254931563 g
- Cholesterol 15.265 mg
- Fat 5.90942025761635 g
- Fiber 0.24096536593305 g
- Protein 2.64339320898613 g
- Saturated Fat 3.69768328146079 g
- Serving Size 1 1 serving (339g)
- Sodium 847.985827419503 mg
- Sugar 2.87604718338258 g
- Trans Fat 0.422218591629627 g
- Calories 103 calories
Step-by-step
- Tie together thyme and rosemary with twine and set aside.
- Set Instant Pot Max to Saute. Once hot, add bacon and cook until crispy. Remove bacon from Instant Pot and save for later use.
- Season short ribs with salt and pepper. Add short ribs in batches, searing on all sides. This will take about 5 to 7 minutes per batch. Remove short ribs to a plate and set aside.
- Unplug the Instant Pot to cool slightly, about 3 minutes. While Instant Pot is cool, melt butter and stir in onions, carrots and celery.
- Turn Instant Pot back on to Sauté. Cook vegetables until softened, about 5 minutes. Stir in garlic and tomato paste.
- Add wine and deglaze the pan, scraping up any browned bits at the bottom. Stir in stock and tomatoes. Nestle meat back into the pot.
- Add herb bundle, cover, and cook on High pressure for 40 minutes. Naturally release pressure.
- Remove meat and simmer sauce on Sauté until reduced, about 5 to 7 minutes.
- While sauce is reducing, stir together ingredients for gremolata in a small bowl.
- Serve short ribs with sauce spooned on top. Sprinkle with gremolata.
My Unexpected Culinary Adventure: Mastering Short Rib Osso Buco
As a busy working mom, time in the kitchen is a precious commodity. I often find myself juggling work deadlines, school pick-ups, and the never-ending to-do list. So, when I stumbled upon this recipe for Short Rib Osso Buco, I was initially hesitant. Osso Buco, with its rich history and seemingly complex preparation, felt like a culinary mountain too high to climb. But, something about the tender promise of fall-apart short ribs whispered to my adventurous side. I decided to take the plunge, armed with my Instant Pot and a healthy dose of skepticism.
The journey started, as many do, with a trip to the grocery store. The butcher counter became my playground. Selecting the perfect bone-in short ribs was an experience in itself, a sensory adventure involving plump meat, satisfying weight, and a marbling that spoke of rich flavor. I visualized the succulent, melt-in-your-mouth experience awaiting me at the other end of this cooking adventure. It was a small rebellion against the usual quick and easy meals, a conscious decision to prioritize quality over speed. And I have to say, I'm so glad I did.
Following the recipe, I navigated the steps with a combination of careful precision and joyful abandon. The aromas that filled my kitchen were nothing short of intoxicating. The searing of the short ribs, the sautéing of the vegetables, the rich wine reduction - each step was a sensory experience that brought me immense satisfaction. I watched with delight as the initially daunting task unfolded into a symphony of flavors and textures. It wasn't just about creating a delicious meal, it was about reclaiming control over my kitchen, celebrating the simple pleasure of cooking, and discovering a sense of quiet peace amongst the chaos of everyday life.
The final result? A culinary triumph! The short ribs were incredibly tender, practically falling off the bone. The sauce, rich and deeply flavorful, was the perfect complement. The gremolata, a vibrant burst of freshness, added a lovely contrasting note. It was a feast for the senses. The meal exceeded all my expectations. It was more than just a delicious dinner; it was a reminder of the simple joys found in the kitchen, a testament to my ability to overcome a culinary challenge, and a celebration of delicious home-cooked food.
This Osso Buco experience taught me more than just a new recipe; it taught me the value of slowing down, of savoring the process, and of indulging in the simple pleasures of life. It transformed a weekday evening into an adventure, proving that even a busy working mom can find time to create something truly special. And in the end, it’s those special moments – the ones spent in the kitchen, creating delicious food for those you love – that truly matter. The memories made around a table, filled with laughter and the aroma of home-cooked goodness, are memories that will last a lifetime.
This recipe is a testament to the power of taking a chance, stepping outside of your comfort zone, and embracing the unexpected. It's a recipe for more than just short ribs; it's a recipe for adventure, self-discovery, and the simple joy of creating something delicious.
