MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Otto's Short Rib Pizza
Categories: Beef, Breads, Vegetables, Cheese, Herbs
Yield: 3 Servings
1 Pizza dough
MMMMM----------------BRAISED BONELESS SHORT RIBS---------------------
3 lb Boneless short ribs
3 tb Extra virgin olive oil
1/2 c Diced onion
1/2 c Diced carrot
1/2 c Diced celery
2 tb Tomato paste
3 c Red wine
2 c Balsamic vinegar
3 cl Sliced garlic
8 Sprigs thyme
1 Bay leaf
MMMMM----------------------FOR THE TOPPINGS---------------------------
1/2 c Shredded fontina or bel
- pease
3 oz Shredded braised short ribs
1 oz Red onion sliced paper-thin
3 Oven-dried tomatoes halved
1 ts Vin cotto
FOR THE BRAISED SHORT RIBS: Heat a Dutch oven or a rondo
and get oil smoking hot. Season the short ribs with salt
and pepper and sear them until brown on all sides, 3 to
4 min per side. Remove the ribs and set aside in a bowl.
Sauté onions, carrots and celery in the Dutch oven until
soft. Stir in the tomato paste and cook until browned.
Add the garlic and cook until aromatic, around 1 min.
Deglaze with half the red wine and add the ribs back to
the Dutch oven. Add the remainder of the red wine and
balsamic with the thyme and bay leaves and bring to a
simmer. (If the ribs are not fully immersed just add a
little water.)
Cover and put in a 300ºF/150ºC oven and cook for 2 1/2
to 3 hours or until the meat can be easily shredded.
TO MAKE THE PIZZA: Scatter the cheese evenly over the
pizza crust, spread the toppings of the shredded short
rib, roasted tomatoes, and red onion evenly cook under
broiler for 7 to 8 min. Slice and finish with a drizzle
of vin cotto.
From the kitchen of Mario Batali's Otto
Recipe Courtesy of OTTO Executive Chef Dan Drohan.
RECIPE FROM:
http://allrecipes.com
Uncle Dirty Dave's Archives
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... Of people born in 1839, 100% who ate carrots are dead!
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