15’
4

Σχετικά με τη συνταγή

Calories ~950kcal
Protein ~48g
Carbohydrates ~61g
Fat ~56g
Greek
Preparation 15’
Cooking 2h 45m
Servings 4

Διατροφική αξία ανά μερίδα

Calories ~950kcal
Protein ~48g
Carbohydrates ~61g
Fat ~56g
The recipe

BEEF SHORT RIBS WITH SOUR TRAHANAS AND MUSHROOMS

Greek
15’ Preparation
2h 45m Cooking
4 Servings
Nutrition per serving
~950 kcal Calories
~48 g Protein
~61 g Carbohydrates
~56 g Fat

Ingredients

  • 1.200 gr beef short ribs, bone-in, cut into 4 portions
  • 3 celery stalks, finely chopped
  • 3 carrots, diced
  • 3 ripe tomatoes, peeled and finely chopped
  • 1 yellow onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 3-4 sprigs fresh thyme
  • 2-3 sprigs fresh rosemary
  • 1 tbsp tomato paste
  • 4-5 whole allspice berries
  • 1 bay leaf
  • 100 ml red wine
  • 50 ml olive oil
  • Salt and freshly ground black pepper

For the trahanas

  • 250 gr wheat trahanas (Greek traditional cracked wheat pasta)
  • 150 gr button mushrooms, sliced in half
  • 150 gr shimeji mushrooms
  • 50 ml olive oil
  • 750 ml water or chicken stock à la grecque or vegetable stock à la grecque (trahanas-to-liquid ratio: 1:3)
  • Salt and freshly ground black pepper
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METHOD

In a Dutch oven or oven-safe pot, heat half of the olive oil over high heat. Sear the short ribs until evenly browned on all sides, developing a rich golden-brown crust. Season with salt and freshly ground black pepper as they cook, turning them carefully to ensure even caramelization. Remove the ribs from the pot and discard any excess fat.

 

In the same pot, add the onion, garlic, allspice berries and bay leaf. Sauté until the onion becomes translucent. Add the celery and carrots and continue cooking for 2’, stirring occasionally, until the vegetables release their aromas.

 

Add the tomato paste and cook briefly to bring out its sweetness and deepen its flavor. Add the thyme and rosemary, return the short ribs to the pot and deglaze with the red wine.

 

Once the alcohol has evaporated, add the chopped tomatoes. Pour in enough cold water to almost cover the meat. Cover the pot first with parchment paper and then with its lid. Bring to a boil on the stovetop, then transfer to a preheated oven at 180°C. Cook for approximately 2 hours and 15’, until the meat is tender and easily pulls away from the bone.

FOR THE TRAHANAS

In a separate saucepan, heat the olive oil and sauté both types of mushrooms over medium-high heat. Allow them to brown well, release their moisture and reduce in volume.

 

Add the trahanas and stir briefly, allowing it to toast lightly and absorb the aromas of the mushrooms.

 

Pour in the water or stock of your choice (chicken stock à la grecque or vegetable stock à la grecque), season with salt and pepper, and simmer for approximately 15’, stirring occasionally, until the trahanas is tender and develops a creamy consistency.

 

Check that the short ribs are fully cooked and remove the pot from the oven.

FOR THE SAUCE AND SERVING

Remove the short ribs from the pot and place the sauce over medium heat. Remove the bay leaf, thyme, rosemary and allspice berries, then allow the sauce to reduce.

 

As the sauce simmers, press the vegetables firmly with a ladle or a potato masher to release their full flavor and give the sauce more body. Continue cooking for approximately 5’, until the sauce thickens and develops a glossy finish.

 

Place one portion of short ribs on each warm plate, with the trahanas and mushrooms alongside. Spoon the sauce over the meat and serve immediately.

 

TIPS

When the bone separates easily from the meat without much effort, the short ribs are perfectly cooked.

For a smoother, velvety sauce, strain it before serving.

Start preparing the trahanas approximately 20’ before the short ribs finish cooking, so everything is ready at the same time for serving.

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