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Ingredients requirements Tuscan Style Braised Beef Short Ribs:

1. Make ready 4-5 pounds - bone in beef short ribs
2. Require 20 slices for pepperoni
3. Need 1 tablespoon olive oil. Chili infused
4. Take 1 for onion, chopped
5. Make ready 3 carrots, sliced
6. Require 2 - ribs of celery, sliced
7. Get 4 - garlic cloves, minced
8. Need 4 ounces - tiny button mushrooms
9. Make ready for salt and pepper to taste as needed
10. Need 1 1/2 cups for dry red wine
11. Provide 28 ounce can crushed tomatos
12. Prepare 4 cups - low sodium beef broth
13. You need 2 tablespoons of heavy cream
14. You need 1 teaspoon - italian seasoning spice blend
15. Take 1 teaspoon - fresh lemon juice
16. Get 1 teaspoon hot sauce, such as franks red hot
17. Need 1/4 teaspoon - red pepper flakes
18. Need 1 cup - frozen pearl onions
19. Need 2 tablespoons - fresh chopped basil
20. Prepare 2 tablespoons for fresh chopped parsley
21. Take 2 tablespoons of fresh grated romano cheese plus more for serving

Tuscan Style Braised Beef Short Ribs instructions:

1. Preheat oven to 300
2. In a large skillet cook pepperoni until crisp, remove to paper towels to drain nd reserve for garnish
3. Season short ribs with salt and pepper
4. Add olive oil to skillet and brown short ribs in one layer on medium high heat removing each rib to a dutch oven when its brown, add more oil only if needed
5. Add onion, carrot, celery, mushrooms, and garlic to skillet, cover and soften on medium low 5 minutes
6. Uncover, add wine and bring to a boil and reduce to almost gone
7. Add broth, tomaotoes with juices, italian seasoning, cream, lemon juice, hot sauce and red pepper flakes. Add about 1/2 teaspoon pepper and salt to taste. Ring to a simmer
8. Transfer liquid carefully to short ribs in dutch oven, mix well
9. Cover and place in preheated oven for 3 1/2 to 4 hours until meat is falling off the bone tender add pearl onuions the last 1/2 hour
10. Remove short ribs carefully from pot to a plate, discarding any bones that fell off. At this point I transfer liquid to a bowl and refrigerate ribs and sauce, covered to allow excess fat in sauce to harden to remove easiy when cold. Usally overnight.
11. Reheat sauce in fresh clean pan, add basil, parsley and cheese and check for seasoning
12. Return ribs to sauce.to heat through gently, serve with mashed potatoes or pasta and additinal romano cheese. Garnish with reserved pepperoni crumbled

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