Slow cooking makes for delicious deep flavour and fall-off-the-bone goodness in this classic man-magnet dish served over a veggie-rich pilaf. Beef belongs in this plant-forward dinner. DYK that folks who eat meat are more likely to eat more fruit and veggies. It’s true!
Tuscan Short Ribs with Farro Pilaf
- Prep Time: 30 mins
- Cook Time: 4 hours
- Total Time: 4 hours 30 mins
- Yield: 8 servings 1x
Description
Slow cooking makes for delicious deep flavour and fall-off-the-bone goodness in this classic man-magnet dish served over a veggie-rich pilaf. Beef belongs in this plant-forward dinner. DYK that folks who eat meat are more likely to eat more fruit and veggies. It’s true!
Ingredients
- Braised Ribs:
- 3 1/2 lb (1.75 kg) thick-cut Beef Simmering Short Ribs (about 8 ribs)
- Salt and freshly ground black pepper
- 2 tbsp oil
- 2 carrots, scrubbed and finely chopped
- 2 ribs celery, chopped
- 1 onion, finely chopped
- 1 tbsp chopped fresh rosemary
- 1/2 tsp fennel seeds, crushed (optional)
- 4 cloves garlic, minced
- 1/2 cup dry red wine
- 1 cup canned no salt added crushed tomatoes
- 2 cups no salt added beef broth
- 2 bay leaves
- 2 tsp red wine vinegar
- 1/4 cup chopped parsley
- Pilaf:
- 2 tbsp olive oil
- 8 oz (250 g) sliced mushrooms
- 1 small onion, finely chopped
- 1 tbsp chopped fresh thyme
- 2 cloves garlic, minced
- 1 1/2 cup farro
- Salt and freshly ground black pepper
- 2 cups no salt added chicken broth
- 4 cups baby spinach
- 1 cup peas
- 1/4 cup grated Parmesan cheese
Instructions
- Braised Ribs: Preheat oven to 325°F (160°C). Pat ribs dry; season all over with salt and pepper. Heat oil in a large Dutch oven or saucepan set over medium-high heat. Cook ribs, in batches, until browned all over. Transfer to a plate.
- Reduce heat to medium. Add carrots, celery, onion, rosemary and fennel seed (if using). Cook, stirring, for 5 minutes or until softened. Stir in wine, scraping up any cooked on browned bits; simmer until reduced by half. Stir in garlic. Add broth, tomatoes and bay leaves. Bring to a boil.
- Return ribs to the pot, along with any accumulated juices. Cover and transfer to oven. Cook, turning every 45 minutes, for about 2 1/2 to 3 hours or until meat is very tender. Cook uncovered for the final 30 minutes. Discard bay leaves. Skim as much fat as possible off the top of sauce; discard.
- Pilaf: Meanwhile, heat oil in a large saucepan set over medium heat. Cook mushrooms, onion and thyme for 7 to 10 minutes or until softened and lightly browned. Stir in farro and garlic. Season with salt and pepper.
- Add broth; bring to a boil. Cover and reduce heat to medium-low. Cook for 20 to 25 minutes or liquid is absorbed and farro is tender. Stir in spinach, peas and Parmesan. Let stand for 3 to 5 minutes or until wilted and heated through.
- Divide pilaf evenly among eight plates. Top each serving with a short rib. Stir vinegar into sauce; season with salt and pepper, to taste. Spoon sauce over each rib.Per serving: 580 calories, fat 31.5 g (7.9 g of which is saturated), sodium 623 mg, carbohydrate 38.7 g, fibre 5.7 g, sugars 6.2 g, protein 34.9 g. %DV: zinc 117%, iron 39%, vitamin B12 180%
Notes
• Serve with 1 lb (500 g) trimmed and steamed green beans tossed with fresh lemon juice.
• Farro can be replaced with 1 cup brown rice or barley.
• Use a variety of mushrooms in the risotto, such as cremini, shiitake and king oyster.
[…] Celebratory meals like roast beef dinner or hearty beef bourguignon can help lift our spirits by being attached to memories of comfort and special occasions. Perfect for a grey or blustery day, this delicious Tuscan Short Rib recipe is a great way to warm up both heart and soul, especially when shared with friends and family – even if just over a Zoom call. Just click to go to the recipe! […]