About the Recipe
Some of my earliest memories were of my grandfather searing the big hunk of beef in the sauce pot with a large meat slicing fork, with a glass of wine in one hand. The smell of that sizzle and the bubble of the tomato sauce after they added everything to the pot makes me reminisce about all of the great family weekends that we had together. When I make this in my restaurant, it instantly puts a smile on my face and takes me back to a time that was much simpler: with the dull roar of Italian in the background the smell of fresh baked bread and Sunday gravy. It reminds me of why I do what I do. Creating a wonderful place where people feel like family and forget everything that is going on outside my restaurant... if just for a moment.
Ingredients
3 pounds boneless beef short rib
1 large Vidalia onion – diced
2 large carrots – diced
6 cloves of garlic – smashed
8 cans of San Marzano style tomatoes
1 cup red wine
S & P to taste
1 ounce red wine vinegar
1 ounce olive oil
1 tablespoon fresh thyme
1 tablespoon fresh oregano
1 tablespoon dried marjoram
3 tablespoons fresh basil
2 each bay leaves
1 cup of heavy whipping cream
Preparation
In a heavy gauge stock pot, add olive oil
Season short rib generously with S & P
Sear short rib until golden brown on each side & remove
Add onion, carrot & cook until caramelized
Add garlic, cook for 30 seconds
Add beef back to the pan
Deglaze with red wine
Add tomato, vinegar & dried marjoram & bay leaves
Cook for two hours on low heat or until the beef is fork tender
Remove from heat & cool overnight in the refrigerator uncovered
Next day, scrape the fat off the top & bring to a simmer
Break up the beef & tomatoes and add fresh herbs & cream
Serve over desired pasta
Top with fresh grated parmesan