Buca, Inc. is an industry leader in terms of growth in the number of restaurants it oversees. The company owns and operates 51 full service, dinner-only restaurants under the name Buca di Beppo. Its restaurants are located in 18 states as well as the District of Columbia. Buca di Beppo (meaning 'Joe's basement') restaurants differentiate from other Italian restaurant chains by providing distinctive oversized Southern Italian family style portions in a casual, festive, humorous, socially interactive atmosphere. Appealing to nostalgic trends, the décor at each of Buca's restaurants irreverently exaggerates the clichés of traditional postwar neighborhood Italian/American restaurants. In terms of scale, Buca thinks big: large food portions, large tables, and large restaurant size with an average seating capacity of 300.

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Chianti Braised Short Ribs



CHIANTI BRAISED SHORT RIBS
Buca di Beppo Copycat Recipe

Serves 3

3 tablespoons olive oil
1 teaspoon kosher salt
1 teaspoon coarsely ground black pepper
1/4 cup flour
3 boneless shortribs (10 ounces each)
1/2 cup diced onion, diced
1/2 cup carrots, diced
1/2 cup celery, diced
1 teaspoon chopped garlic
1 tablespoon chopped parsley stalks
3 sprigs fresh thyme
1 sprig fresh rosemary
1/4 cup Chianti
1 cup water
3 cups prepared marinara sauce
1 tablespoon butter


In a heavy bottomed saute pan, heat oil over medium heat. While oil is heating up, combine salt, pepper and flour in a shallow bowl. Dredge short ribs in the seasoned flour and add to hot oil. Sear all four sides of the ribs. Remove from pan and set aside until needed. To the pan in which ribs were seared, add onion, carrots, celery and garlic. Add more oil if needed. Saute vegetables until garlic starts to turn golden brown. Add herbs and toss to combine. Transfer sauteed vegetable mixture to a small roasting pan. Place browned ribs on top of vegetable mixture.

Preheat oven to 375 degrees. Pour Chianti into saute pan and heat, stirring, 2 to 3 minutes to deglaze, and then pour over ribs in roasting pan. Add water and marinara sauce to ribs. Cover with aluminum foil. Place covered pan in preheated oven and roast 2 1/2 hours. Check for doneness. Ribs should be tender but still hold together when you lift them from the pan. Continue cooking if needed. When done, remove from oven and set ribs on individual serving dishes and place in warm oven until needed. Strain off fat and herbs from the braising stock in the roasting pan and discard. Place strained liquid in medium saucepan and bring to a simmer. Simmer 5 minutes. Remove from heat and swirl in butter, stirring until incorporated. Pour sauce over ribs and serve.

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