Short Ribs Pizzaiola Recipe

When I first heard about a dish called pizza makers beef, I assumed it was some kind of beef on a pizza, which sounded great. However, I quickly learned that the sauce was the only part of the pizza we were going to be enjoying. Don't get me wrong, I love a good sauce, but if we are ranking our favorite parts of a pizza, there is no way that even comes close to the crust, cheese, and toppings. In fact, I can make a really good pizza without sauce, but without cheese? Well, that calls for Indian takeout. Despite only using one main component from the pizzeria, this is truly a wonderfully comforting and rustic Italian dish. Besides its great taste and appearance, it is also simple to make, and pairs beautifully with pasta, polenta, rice, or potatoes. I hope you give this a try soon. Enjoy!

Ingredients

• 1 (28 ounce) can San Marzano plum tomatoes
• 6 beef short ribs (3 pounds total)
• 3 teaspoons kosher salt, plus more to taste
• 2 tablespoons olive oil
• 10 large brown mushrooms, halved
• 1 yellow onion, diced
• 1 tablespoon dried oregano
• 1 teaspoon freshly ground black pepper
• 1/4 teaspoon red chili flakes
• 8 cloves garlic, finely minced
• 1/2 cup white wine
• 1 cup chicken or beef broth
• 1 large red bell pepper, diced
• 1/2 cup fresh basil leaves to tear and serve on top

Directions

1. Transfer the San Marzano tomatoes into a mixing bowl, and crush them by hand into a fine pure. Set aside until needed.
2. Season the short ribs with salt on all sides.
3. Heat olive oil in a Dutch oven over high heat. Brown the short ribs thoroughly on all sides, about 8 minutes. Turn off the heat, remove the short ribs to a plate, and set aside.
4. Add the mushrooms to the pot, along with a pinch of salt, and turn the heat to medium-high. Use tongs to turn each mushroom onto its flat side and cook until golden brown, about 5 minutes.
5. Add the diced onion to the pot and cook, stirring occasionally, until they begin to turn translucent, about 3 to 5 minutes.
6. Add the oregano, black pepper, and chili flakes, and cook, stirring, for about 1 minute. Then, add the garlic and cook for an additional minute.
7. Pour in the white wine, stirring to deglaze the bottom of the pot.
8. Add the crushed tomatoes and broth to the pot. Turn the heat up to high and bring to a simmer. Stir in the diced bell pepper.
9. Return the short ribs to the pot. Reduce the heat to low, cover, and let the dish simmer gently for 3 to 4 hours, until the meat is very tender when pierced with a fork. About 2 hours into the cooking, turn the short ribs over.
10. Once the short ribs are tender, remove them to a plate and set aside. Increase the heat to medium-high, and let the sauce boil for about 10 minutes, or until it reduces to your desired thickness. Skim off any excess fat while reducing. Taste the sauce and adjust seasoning with salt and pepper as needed.
11. Return the short ribs to the sauce. Reduce the heat to low, and simmer for another 10 minutes, basting occasionally with the sauce, until the short ribs are heated through.
12. Serve the dish with fresh basil leaves torn on top.

Chef's Note

Cooking time will vary depending on the size and shape of the meat, so start checking for doneness early, and don't stop simmering until a fork easily goes into the beef. You can also substitute beef chuck for the short ribs if you prefer.

Nutrition Facts (per serving)

Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.