When I first heard about a dish called “pizza maker’s beef,” I assumed it was some kind of beef on a pizza, which sounded great, but I quickly learned that the sauce was the only part of the pizza we were going to be enjoying. Don’t get me wrong, I love a good sauce, but if we’re ranking our favorite parts of a pizza, there is no way that even comes close to the crust, cheese, and toppings.
In fact, I can make a really good pizza without sauce, but without using cheese?? Let’s call for Indian takeout. Anyway, despite only using one main component from the pizzeria, this really is a wonderfully comforting, rustic Italian dish. Besides its great taste and appearance, this is simple to make, and pairs beautifully with pasta, polenta, rice, or potatoes, which is why I really do hope you give this a try soon. Enjoy!
Ingredients
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1 (28 ounce) can San Marzano plum tomatoes
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6 beef short ribs (3 pounds total)
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3 teaspoons kosher salt, plus more to taste
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2 tablespoons olive oil
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10 large brown mushrooms, halved
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1 yellow onion, diced
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1 tablespoon dried oregano
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1 teaspoon freshly ground black pepper
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1/4 teaspoon red chili flakes
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8 cloves garlic, finely minced
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1/2 cup white wine
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1 cup chicken or beef broth
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1 large red bell pepper, diced
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1/2 cup fresh basil leaves to tear and serve on top
Directions
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Transfer San Marzano tomatoes into a mixing bowl, and use your hand to crush into a fine purée. Set aside until needed.
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Season short ribs with salt on all sides.
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Heat olive oil in a Dutch oven over high heat, and brown short ribs very well on all sides, about 8 minutes. Turn off heat, remove short ribs to a plate, and set aside.
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Add mushrooms, along with a pinch of salt, and turn heat to medium-high. Use tongs to turn each mushroom onto a flat side down, and cook until golden brown, about 5 minutes.
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Add onion and cook, stirring, until they begin to turn translucent, 3 to 5 minutes. Add oregano, black pepper, and chili flakes, and cook, stirring, for about 1 minute. Add garlic; cook for 1 minute more.
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Pour in white wine, and stir to deglaze the bottom of the pot. Add tomatoes and broth. Turn heat up to high and bring to simmer. Stir in the diced bell pepper, and transfer short ribs back in.
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Reduce heat to low, cover, and simmer gently until meat is very tender when pierced with a fork, 3 to 4 hours. About 2 hours into the cooking time, turn short ribs over.
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When short ribs are tender, remove to a plate; set aside. Turn heat up to medium-high, and boil sauce for about 10 minutes, or until it reduces to your desired thickness. While reducing, excess fact can be skimmed off the top. Taste; season with salt and pepper if needed.
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Transfer short ribs back into sauce. reduce heat to low, and simmer, basting occasionally with sauce, until heated through, about 10 minutes. Serve with fresh basil.
John Mitzewich
Chef's Note
Cooking time will depend on size and shape of the meat, so start checking for doneness early, and don’t stop simmering until a fork goes into the beef very easily.
This recipe can be done with beef chuck instead of short ribs.
Nutrition Facts (per serving)
| 814 | Calories |
| 57g | Fat |
| 13g | Carbs |
| 61g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 814 | |
| % Daily Value * | |
| Total Fat 57g | 73% |
| Saturated Fat 24g | 118% |
| Cholesterol 228mg | 76% |
| Sodium 855mg | 37% |
| Total Carbohydrate 13g | 5% |
| Dietary Fiber 3g | 11% |
| Total Sugars 6g | |
| Protein 61g | 123% |
| Vitamin C 54mg | 60% |
| Calcium 80mg | 6% |
| Iron 8mg | 42% |
| Potassium 1089mg | 23% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
