When it comes to cooking, few things are as satisfying as a perfectly braised beef short rib. The tender, juicy meat pulls apart with ease, infused with rich flavor and an irresistible aroma. And when it comes to short ribs recipes, the options are endless. But for those looking for something truly special, look no further than the Short Ribs Contadina recipe.
This recipe offers all of the rewarding results of slow-cooked beef, infused with the bright flavors of fresh vegetables and a tangy tomato sauce. It’s a dish that’s sure to impress dinner guests and family members alike, without requiring any complicated techniques or hard-to-find ingredients.
As an assistant for a BBQ chef, I can confidently say that this Short Ribs Contadina recipe is one of our most beloved recipes. From its tender and flavorful meat to its zesty vegetable flavor profile, Short Ribs Contadina is the perfect main course for any gathering or dinner party.
So if you’re ready to elevate your cooking game and try your hand at a delicious, slow-cooked beef short rib recipe, give Short Ribs Contadina a try. You won’t regret it!
Why You’ll Love This Recipe
There’s nothing quite like the melt-in-your-mouth tenderness of braised beef, and this Short Ribs Contadina recipe delivers that and more. Whether you’re hosting a dinner party or looking for an easy weeknight comfort meal, this dish is sure to please everyone’s taste buds.
But what makes this recipe stand out? For starters, the flavorful tomato sauce base adds a delectable depth of flavor to the slow-cooked beef short ribs. The addition of coarsely chopped onions and carrots create a harmonized balance between sweetness and tanginess. A touch of ground pepper and salt also brings an enticing layer of spice.
Plus, preparing this dish is a breeze. Just marinate the short ribs in barbecue sauce and beer overnight in the refrigerator for an extra layer of flavor. Then, it’s just a matter of searing the meat on the grill before tossing it into the slow cooker with all the other ingredients.
In fact, there are plenty of variations to suit your preferences. If you prefer red wine braised beef, add some garlic and substitute red wine for some or all of the water recipe. Or maybe you prefer Lidia Bastianich’s garlic-braised short ribs over polenta – this recipe can be used as such!
Intrigued yet? Trust me; once you’ve tasted these savory Short Ribs Contadina, every other entrée will pale in comparison.
- 4 lbs beef short ribs
- 1 onion, coarsely chopped
- 1 12 oz. can tomato sauce
- 3 cups water
- 2 tbsp olive oil
- 1 tbsp ground pepper
- 1 tbsp salt
- 2 tbsp tomato paste
- 1 onion, coarsely chopped
- 4 lbs beef short ribs
- 1 1/2 cups barbecue sauce
- 1/2 cup beer
This short ribs contadina recipe requires two sets of ingredients for the different ways it can be cooked: slow-cooked in the oven or on a grill. For the oven version (Ingredients 1), you need beef short ribs, coarsely chopped onions, tomato sauce, water, olive oil, ground pepper, salt, and tomato paste. For the grill version (Ingredients 2), you need beef short ribs, coarsely chopped onions, barbecue sauce and beer. Ensure that all ingredients are prepped before cooking to guarantee delicious results.
The Recipe How-To
Step 1: Prepare the Short Ribs
Start by gathering all the ingredients for the Short Ribs Contadina Recipe. You will need 4 lbs of beef short ribs, 1 onion coarsely chopped, 2 tbsp olive oil, 12-ounce tomato paste, 3 cups water, 2 carrots coarsely chopped, and ground pepper and salt to taste.
Preheat the oven to 325°F.
Season the short ribs with salt and ground pepper then heat 2 tablespoons of olive oil in a large Dutch oven over medium/high heat until it shimmers.
Sear the short ribs in batches until browned on all sides, about 10-15 minutes per batch. Remove from the Dutch oven and set aside.
Step 2: Make the Sauce
Add one roughly chopped onion and two coarsely chopped carrots into the Dutch oven and sauté until tender.
Next, add a can of tomato sauce (12 oz), 2 tablespoons of tomato paste, and regular water recipe (3 cups). Give everything a big stir until combined.
Step 3: Braise the Short Ribs
Add seared short ribs back into the Dutch oven. Using tongs to turn them and get them coated with the sauce.
Put on an oven-safe lid on top then transfer Dutch oven to your preheated 325°F oven.
Cook until short ribs are fork-tender about 3 hours which is enough for braised beef short ribs.
Step 4: Resting & Serving
Take out of the oven carefully as it will be very hot.
Let it rest for at least ten to fifteen minutes before serving to allow juices within ribs stick back together.
Serve this juicy, decadent comfort food alongside some mashed potatoes or creamy polenta for a warm dinner that captures all of its rich flavors from the slow cooking process. Enjoy!
Substitutions and Variations
While the Short Ribs Contadina recipe is a delicious and savory dish on its own, there are some substitutions and variations to consider that make this recipe even more versatile. Here are a few suggestions:
– Instead of beef short ribs, pork ribs or even pork chops can be used with this recipe – which creates Pork Chop Contadina. Note that cooking times may vary.
– Try out Lidia Bastianich’s Garlic-Braised Short Ribs, which use red wine instead of tomato sauce for a deeper and richer flavor.
– For a lighter version of this recipe, you can try substituting some or all of the beef with an alternative protein such as chicken, turkey or even tofu.
– Some people might prefer to swap out the tomato paste for 2 cups of crushed tomatoes for a slightly different texture in the sauce.
– Use beer braising liquid and barbecue sauce to give a kick to traditional braised beef.
– Try Italian-style beef by slow cooking it with garlic, onion, tomato paste, and celery.
– Another variation is by serving it with some creamy polenta instead of mashed potatoes.
These suggested substitutions offer exciting options for experimenting with flavors while maintaining the heartiness of the original dish. Feel free to experiment with your own variations and create your own signature Short Ribs Contadina recipe – the possibilities are endless!
Serving and Pairing
I find that the best way to enjoy Short Ribs Contadina is to serve them over a bed of creamy polenta. The richness of the polenta pairs well with the tender and succulent slow-cooked beef, making for a delightful combination.
To add a touch of freshness and color to your plate, sprinkle some freshly chopped parsley over the dish before serving. This will also enhance the flavors and add a complementary element of herbal freshness.
If you want to elevate the meal further, consider serving with a side salad drizzled with balsamic vinaigrette dressing. This will nicely balance out the heaviness of the meat and bring a tangy and refreshing contrast to the plate.
To complete this indulgent meal, serve with a hearty red wine like Cabernet Sauvignon or Sangiovese. The rich tannins and bold fruit notes will complement both the flavor and texture of the beef.
Overall, Short Ribs Contadina is a versatile recipe that can be served for any occasion, whether it’s an intimate dinner for two or a family gathering. With its classic and comforting flavors, this dish is sure to become a mainstay on your dinner table.
Make-Ahead, Storing and Reheating
One excellent advantage of this Short Ribs Contadina recipe is that it can be prepped ahead of time, making it perfect for busy weeknights or entertaining.
To make-ahead, you can prepare the recipe up until the point where the ribs are fully cooked. Once done, let cool to room temperature and store in an airtight container in the fridge for up to 3 days. Reheat the ribs in the oven or slow cooker on low heat until heated through.
Storing leftovers is also incredibly easy. Wrap any leftover ribs in aluminum foil and store them in the fridge for up to 3 days, or freeze them for longer storage periods.
When reheating, bring leftover ribs to room temperature before wrapping them in foil and heating them in a preheated oven at 325°F. Alternatively, you can also use a microwave or slow cooker set on low heat for reheating.
Remember to keep track of how many times you have reheated your leftovers so that you don’t risk consuming spoiled food.
So don’t worry about wasting any of your delicious Short Ribs Contadina leftovers because they can stay fresh and tasty with proper storing and reheating techniques.
Tips for Perfect Results
To ensure succulent and flavorful short ribs that fall off the bone, follow these essential tips for perfect results:
1. Sear the Short Ribs
Before braising, it’s crucial to sear the short ribs on all sides to create a beautiful crust and develop a depth of flavor that you wouldn’t get otherwise. Use a heavy-bottomed skillet with high sides over medium-high heat, add a tablespoon of olive oil, and cook the short ribs until they are well-browned and caramelized, turning them occasionally. This step will help lock in juices and intensify flavors.
2. Use Quality Ingredients
When preparing short ribs contadina recipe, don’t skimp on good-quality ingredients. Choose marbled beef short ribs, fresh onions, garlic, ripe tomatoes or tomato sauce, and high-quality olive oil. Fresh ingredients will enhance the flavor of your dish.
3. Braise Low and Slow
Braising is the secret to tender and juicy short ribs. Cook the meat slowly in a low-heat oven or simmer it in a slow cooker with tomato sauce, water or other liquid such as red wine or beer until it becomes fork-tender. Resist the temptation to simmer at higher heat to save time; this will only result in tough meat.
4. Allow Time for Marinating
Marinading short ribs overnight is an excellent way to infuse the meat with deep flavors and keep it moist during cooking when using dry cooking methods like grilling. Make sure to mix any marinade of your choice thoroughly into the meat for even flavor distribution.
5. Don’t Overcrowd the Pan
When cooking multiple short ribs at once over either stove top or oven method, be sure not to overcrowd them in one pan as this can cause uneven cooking and steaming instead of searing or braising nicely.
6. Skim off Excess Fat
To maintain optimum texture in your sauce while keeping richness, make sure to skim off excess fat from your sauce anytime during the braising process or as soon as possible after cooling so that you aren’t left with an overpowering greasy taste.
By following these tips, you’ll have melt-in-your-mouth barbecue beef short ribs contadina recipe that will become a staple for weeknight dinners or special occasions alike!
In conclusion, the Short Ribs Contadina recipe is a must-try for every BBQ enthusiast out there. This recipe stands out because it uses simple ingredients that are readily available in most grocery stores, and it’s easy to prepare with detailed instructions provided. Plus, this recipe yields a mouth-watering, coffee-braised and tomato-sauced beef that will leave your taste buds wanting more.
Whether you’re looking for an easy weeknight dinner recipe or a main dish recipe for your next special occasion, the Short Ribs Contadina recipe is perfect. It has been tested by professional chefs and proven to be a fan favorite time and time again. With Substitution variations suggested ‘if preferred’ and tips given along the way, you can customize this recipe to your liking.
If you love slow-cooked beef recipes and enjoy experimenting with new flavors, then you need to try this recipe! The combination of garlic-braised, red-wine braised sauce infused into the beef is simply divine. This recipe offers a unique flavor profile that will leave your guests wondering what all the fuss is about.
We recommend pairing this delicious dish with polenta or roasted carrots, which would complement the flavors of the braised beef perfectly. Your guests will marvel at how effortlessly you were able to prepare such a sophisticated-looking meal—it’s no wonder Lidia Bastianich is a fan.
So head over to your local Tops Friendly Markets or any grocery store near you, get your ingredients 1 & 2 out of Keyword list to make this amazing dish today!
Short Ribs Contadina Recipe
- 2 tablespoons olive oil
- 4 lbs beef short ribs
- 1 onion, coarsely chopped
- 1 (12 ounce) can tomato paste with Italian spices
- 2 2/3 cups water
- 1/2 teaspoon salt
- ground pepper
- 2 carrots, peeled and cut into 2 inch pieces
- Heat oil in large saucepan over medium heat. Add ribs; cook until browned on both sides.
- Add onion and cook for 1 minute.
- Combine tomato paste, water, salt and pepper in small bowl. Pour over ribs; cover.
- Simmer over low heat for 1 1/2 hours. Add carrots; simmer, covered, for additional 30 minutes or until ribs are tender.
YOUR OWN NOTE
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Shara @The Bird BBQ
Shara loves to experiment with different flavors and techniques when it comes to BBQ. She has been perfecting her craft for years and loves hosting backyard BBQs with friends & family. She often comes up with creative recipes that her guests rave about.