Beef- Short Ribs of Beef Yuvetsi
Source of Recipe
New York Daily News 1/20/02
Recipe Introduction
Jim Botsacos, executive chef at Molyvos, uses this preparation for lamb shanks as well as short ribs.
List of Ingredients
Serves 8
For the marinade:
1 cup extra-virgin olive oil, plus 1/2 cup for cooking
2 lemons, juiced
3 tablespoons dry savory, divided
4 cloves garlic, sliced
1 teaspoon freshly ground black pepper
16 short ribs
For the ribs:
3 large onions, diced
1/2 teaspoon Aleppo pepper flakes (dried, lightly salted Turkish pepper, available in Middle Eastern specialty food stores) or substitute 1/4 teaspoon cayenne pepper
1 bottle red wine
32-ounce can whole tomatoes packed in puree, drained and crushed by hand
6 cups chicken stock
3 whole bay leaves
2 cinnamon sticks
1 pound orzo
2 tablespoons parsley, chopped, for garnish
1/2 cup coarsely grated Kefalotyri cheese (Parmesan cheese may be substituted)
Recipe
In a large bowl, combine 1 cup of the oil, the lemon juice, 2 tablespoons of the savory, the garlic and the black pepper. Add the ribs; stir to coat. Transfer the ribs and marinade to resealable plastic bags, press the air out of the bags, seal and refrigerate overnight.
To cook the ribs: Preheat the oven to 375 degrees.
Bring a large pot of salted water to a boil. Add the orzo and cook for 2 minutes. Drain; transfer the orzo to ice water to cool. Drain and reserve.
Remove the short ribs from marinade, reserving the marinade. Remove the garlic; chop and set aside separately.
Season the ribs well with salt and pepper. Place a large, high sided saute pan over medium-high heat and when hot, add 1/4 cup of oil. Add the ribs a few at a time and brown well on all sides. Reserve the browned ribs in a large roasting pan.
Discard the fat, lower heat to medium and add the remaining oil. Add the onions; saute until translucent, about 5 minutes. Add the reserved chopped garlic and cook 1 minute more. Add the remaining savory and the Aleppo pepper; stir. Add the wine, scraping the bottom of the pan to loosen browned bits, and cook until the liquid is reduced by almost half. Add the crushed tomatoes, stock, bay leaves and cinnamon sticks, stir well to combine. Carefully ladle hot liquid over the ribs and cook until the ribs are tender, about 2 hours. (If making the ribs in advance, stop here. Cool the ribs in the liquid and refrigerate.)
Remove the ribs to a platter. Remove 1 cup of liquid and set aside. Add the orzo to the pan and stir to coat with pan juices. If the pan seems a little dry, add some of the reserved liquid. Return the pan to oven, uncovered and cook until most of the liquid has been absorbed, about 15 minutes.
Remove the pan from oven. If there is no liquid remaining, add more of the reserved liquid. Place the ribs on top of the orzo and return to the oven; cook 10 minutes more. Serve the ribs with the orzo, topped with the remaining cooking juices and garnished with parsley and grated cheese.
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