Tuscan Short Rib Recipe
Braised short rib, spinach, tomato, parmesan cheese, balsamic glaze
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Ingredients
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Short Ribs & Braising Liquid
Spinach, Tomatoes & Finish
Balsamic Glaze & Garnish
To Serve (Eggs Benedict Base)
Method
Short Ribs & Braising Liquid
- 1
Prepare and brown the short ribs
Preheat oven to 325°F (160°C). Pat short ribs dry with paper towels. Season all over with kosher salt and freshly ground black pepper. If using, lightly dust ribs with flour and shake off excess. Heat a large Dutch oven or ovenproof skillet over medium-high heat and add 2 tbs olive oil. When oil is shimmering, brown ribs on all sides (about 3–4 minutes per side) until deeply caramelized. Work in batches so pan doesn’t crowd. Transfer browned ribs to a plate.
- 2
- 3
Deglaze and build braising liquid
Pour in 1 cup dry red wine to deglaze, scraping up browned bits from the bottom with a wooden spoon. Simmer 3–4 minutes to reduce by about half. Add beef stock, crushed tomatoes, chopped rosemary, thyme, and bay leaf. Stir to combine.
- 4
Braise the short ribs
Return short ribs to the pot, nestling them into the liquid so they are partially submerged. Bring the liquid to a gentle simmer on the stovetop. Cover the pot with a tight-fitting lid and transfer to the preheated oven. Braise for 2.25–2.5 hours, or until the meat is fork-tender and falling from the bone.
- 5
Finish the braising sauce
Carefully remove the pot from the oven. Transfer short ribs to a tray and tent with foil. Skim excess fat from the surface of the braising liquid with a spoon. Place the pot over medium heat on the stovetop and simmer the braising liquid until slightly reduced and thicker, about 8–12 minutes. Stir in 1 tbs balsamic vinegar to brighten the sauce. Adjust seasoning with salt and pepper. If desired, remove bones and shred meat into large pieces, then return meat to sauce to keep warm.
Spinach, Tomatoes & Finish
- 6
Sauté spinach and tomatoes
While the short ribs are finishing, heat 1 tbs olive oil and 1 tbs unsalted butter in a large skillet over medium heat. Add halved tomatoes and sauté 2–3 minutes until they begin to soften and release juices. Add the fresh baby spinach in batches, letting each batch wilt before adding more. Cook until all spinach is wilted, about 3–4 minutes total.
- 7
Season and add parmesan
Remove skillet from heat. Stir in lemon juice, grated parmesan cheese, salt, and black pepper. Toss to combine so the parmesan melts slightly into the spinach and tomato mixture. Keep warm until plating.
Balsamic Glaze & Garnish
- 8
Make balsamic glaze
In a small saucepan combine 1/2 cup balsamic vinegar and 1 tbs brown sugar or honey. Bring to a gentle simmer over medium-low heat and reduce until syrupy and coats the back of a spoon, about 8–12 minutes. Watch carefully to avoid burning. Remove from heat and let cool slightly; glaze will thicken as it cools.
- 9
Prepare garnish
Chop fresh parsley if using and set aside for finishing the dish.
To Serve (Eggs Benedict Base)
- 10
Assemble Eggs Benedict-style
Toast English muffins or warm brioche halves. Place a generous spoonful of the spinach and tomato mixture on each muffin half. Top with a portion of braised short rib (either a whole bone on the side or shredded pieces), then place a poached egg on top. Spoon warm hollandaise over the egg (about 2–3 tbs per serving). Drizzle balsamic glaze lightly over the short rib and egg, and sprinkle with chopped parsley and additional grated parmesan if desired.
- 11
Serve
Serve immediately while hot so the yolk can mingle with the braising sauce and hollandaise. Provide extra braising sauce or balsamic glaze at the table if desired.