Cooking On The Ranch

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Fresh and Spicy Gazpacho Shooters

By 30 Comments

Gazpacho shooters are easy to make and fun to serve. These shot glasses filled with spicy Gazpacho Tomato Soup are a perfect Summer Appetizer.

Spicy Gazpacho Recipe

As you can see, the sun is mercifully setting on my back deck tapas dinner party.

I’ll conclude this series with the last offering of these Spicy Gazpacho Shooters.

I’ve never made gazpacho or for that matter never ordered it in a restaurant. I just can’t wrap my arms around cold soups, I  like them hot, steamy and wafting with wonderful spices and aromas.

With all that said, I thought these little cold soup shooters would make a fresh and summery addition to the menu. And when I carried them out on my tomato red platter in my cute little crackly-glass shot glasses, I felt so clever and smug and could have cared less what the soup tasted like.

With that said, these gazpacho shooters were crazy delish.

I Googled Gazpacho and the returns were all similar variations that included fresh vegetables, and always cucumber, tomato and bell peppers. I knew I wanted to kick mine up a bit and added jalapeno and a few shakes of Tabasco.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Spicy Gazpacho Recipe
Print Recipe
5 from 1 vote

Spicy Gazpacho Shooters

Easy to make, fun to serve, these shot glasses filled with spicy Gazpacho Tomato Soup are a perfect Summer Appetizer.
Prep Time20 minutes
Cook Time0 minutes
Total Time20 minutes
Course: Appetizer Recipes
Cuisine: American
Servings: 8
Calories: 107kcal
Author: Lea Ann Brown

Ingredients

  • 2 ½ pounds vine-ripened tomatoes chopped
  • 1 medium green bell pepper chopped
  • 1 medium red bell pepper chopped
  • 1 medium jalapeño seeded and chopped
  • 1 small sweet onion chopped
  • 1 medium cucumber peeled and chopped
  • 3 cloves garlic minced and mashed to a paste with ¾ teaspoon salt
  • ½ cup crusty croutons garlic flavored works well here
  • 3 tablespoons red-wine vinegar
  • 3 tablespoons olive oil

Instructions

  • Place all ingredients in a food processor and pulse a few times to blend. Chill until ready to serve.

Nutrition

Calories: 107kcal | Carbohydrates: 13g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Sodium: 26mg | Potassium: 481mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1738IU | Vitamin C: 56mg | Calcium: 31mg | Iron: 1mg

Gazpacho Shooters … It’s whats for a Summer appetizer.

How To Serve Shrimp Cocktail

By 23 Comments

Shrimp Cocktail is perhaps one of the most popular appetizer recipes ever. This post will provide you with a perfect shrimp cocktail sauce recipe, along with how to serve shrimp cocktail. A fun and easy shrimp cocktail presentation idea.

How to serve shrimp cocktail on a bed of arugula lettuce.

Nothing like a big ol’ platter of shrimp cocktail on the back deck on a Summer evening. And if you’re wondering how to serve shrimp cocktail to a group, check out my favorite serving presentation.

  • Simply dig out your favorite large serving platter. Oval, square, round, any large platter will work.
  • In a large bowl, place a fist full of arugula.
  • Drizzle the arugula with ¼ cup of olive and juice of ½ lemon.
  • Add salt and plenty of fresh ground black pepper.
  • Using tongs toss the arugula to blend the oil, lemon juice and salt and pepper.
  • Arrange the peppery arugula on your serving plate. Top with cooked shrimp and additional lemon wedges for garnish and for squeezing.
  • Place the bowl of shrimp cocktail sauce to the side and serve.

The crisp arugula seems perfect on the palate as a chaser for that bite of shrimp that’s been dipped in the flavor explosion of a great cocktail sauce. 

Ingredients to make shrimp cocktail.

I must say, I’m partial to my shrimp cocktail sauce recipe. For us, it’s the perfect combination. Sweet with catsup, tangy with a bite of horseradish and a little Snap-E-Tom Juice thrown in goes well with the horseradish. Every time I serve this, I’m asked for the recipe.

  • Arugula
  • Cooked Shrimp
  • Ketchup
  • Lemons
  • Snap-e-tom Juice, Tomato Juice, or Spicy V-8
  • Prepared Horseradish
  • Worcestershire Sauce

How To Make Shrimp Cocktail Sauce – It’s Easy.

How to make shrimp cocktail sauce.
Shrimp cocktail sauce in a white bowl.
  • Step 1: Simply combine all ingredients into to small bowl.
  • Step 2: Use a whisk to combine well. Refrigerate until ready to serve.

Shrimp Cocktail Recipe and Presentation

Shrimp cocktail presentation using arugula.

I hope you give this arugula salad shrimp cocktail presentation idea a try. It’s a great way to serve shrimp cocktail, adding some bulk to the appetizer. The flavors of the peppery arugula tossed with lemon and olive oil are a wonderful partner for sweet shrimp.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

How to serve shrimp cocktail on a bed of arugula lettuce.
Print Recipe
5 from 1 vote

How to Serve Shrimp Cocktail and Shrimp Cocktail Sauce Recipe

The flavors of the peppery arugula tossed with lemon and olive oil are a wonderful partner for sweet shrimp.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Appetizer Recipes
Cuisine: American
Servings: 4
Calories: 38kcal
Author: Lea Ann Brown

Ingredients

  • 1 ½ pound Shrimp cooked, peeled, deveined, tails left on
  • For The Arugula Salad
  • 1 bunch Arugula 1 fist full
  • ¼ cup olive oil good quality
  • ½ lemon for juice
  • Salt and Fresh Ground Pepper to taste
  • For the Cocktail Sauce
  • ½ Cup Catsup
  • 2 heaping teaspoons horseradish — prepared or more to taste.
  • 1 Tablespoon Lemon juice
  • ½ teaspoon lemon peel grated
  • ¼ Cup Snap-E-Tom Juice or Spicy V-8 or Clamato Juice
  • ¼ teaspoon Worcestershire sauce
  • Pepper

Instructions

  • For the shrimp: In a pot of water, add several stalks of fresh parsley. Cut a lemon in half, squeeze the juice into the water and then add the lemons. Toss in one bay leaf and a small stalk of celery with leaves. Salt the water and bring to a boil. Simmer for about 5 minutes.
  • Turn up heat until boiling, add shrimp and boil until pink. That's 1 – 3 minutes depending on size of shrimp. With a slotted spoon, remove shrimp to a plate and pat dry. Cover and chill in the refrigerator for a couple of hours. Peel and devein.
  • For The Cocktail Sauce: Simply combine all ingredients into to small bowl and stir well to combine. Cover and refrigerate until ready to serve.
  • For The Arugula Salad Serving Base: In a large bowl, place 2 fist full of arugula. Drizzle the arugula with ¼ cup of olive and juice of ½ lemon.Add salt and plenty of fresh ground black pepper.Using tongs toss the arugula to blend the oil, lemon juice and salt and pepper.
  • Arrange arugula salad on your favorite large serving platter.
  • Arrange cooked shrimp on the platter along with several wedges of lemon for garnish and squeezing.
  • Place bowl of shrimp cocktail sauce amongst the salad and shrimp.

Notes

This will serve 4 – 6 people as a light appetizer. Or a hearty dinner for two on the back deck. 
Since I’ve published this recipe, Snap-e-Tom juice has become almost impossible to find. Replace it with tomato juice with a splash of fish sauce.

Nutrition

Calories: 38kcal | Carbohydrates: 9g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 279mg | Potassium: 129mg | Fiber: 1g | Sugar: 7g | Vitamin A: 222IU | Vitamin C: 6mg | Calcium: 5mg | Iron: 1mg

Seared Scallops with White Wine Butter Sauce

By 49 Comments

Toasting Pine Nuts enhances their buttery flavor for a special finish for Seared Scallops with White Wine Butter Sauce. Elegant and easy, serve this for a special dinner for two. Or for a diner party. Your guests will think you’ve just graduated from Culinary School.

If you love cooking scallops as much as we do, you won’t want to miss this recipe for Shrimp Scallop Pasta with Orange Cream Sauce.

Seared scallops with wine wine butter sauce served over spinach.

It’s not all buffalo burgers, elk steaks and Rocky Mountain oysters out here in the wild wild west..

We can plate up an elegant dinner with the best of them and especially if beautiful sea scallops are available.

This dish is a truly spectacular recipe. Restaurant quality, elegant and somewhat easy. The only trick is getting a good sear on the scallops. You’ll need a cast iron skillet or a French steel pan.

Most of you will have a cast iron skillet on hand. However in Culinary School, we always used a French Steel Carbon Pan. It’s light weight, and sears any meat, even a delicate scallop, like a champ.

 There’s no other adjective I can think of to describe this sauce other than divine. The all-star lineup of ingredients including shallots, thyme, cream, butter and white wine turn this dish into a delightful experience. 

Buttery toasted pine nuts add a soft crunch to compliment the delicate scallops. Served over wilted spinach, make sure you have a slice of rustic bread to mop up every single drop of the sauce.

How To Sear Scallops

  • Rinse and pat the scallops dry with a paper towel.
  • Use a neutral oil with a high smoking point. Vegetable oil or canola oil work well here.
  • Heat oil in a French Steel or cast iron skillet. Don’t use a non-stick pan as they are notorious for not transferring heat well.
  • Add the dry scallops in a single layer in the hot oil. Cook for about three minutes or until golden brown on one side.
  • Turn the scallops, starting with the first one you placed in the skillet. Cook on the other side until golden. When done the scallop should feel springy. You can use a thermometer to test the center, which should read 125 – 130 degrees.

I like this article about how to choose a French Steel Pan.

Pro Tip: Always choose good quality scallops. Some store bought scallops are soaked in a phosphate solution which plumps them up with water with also increases the price. It’s important to look for scallops that are labeled “dry” or “dry packed”. A phosphate soaked scallop can taste soapy. A dry packed scallop will sear quicker and and beautifully.

Cheers! This seared scallops recipe comes from Hugh Acheson (an F&W Best New Chef 2002) of Five & Ten restaurant and Gosford Wine in Athens, Georgia. 

Suggested wine was a Pinot Gris from either Oregon or California. 

A match made in heaven for scallops.

Recipe for Seared Scallops with Pinot Gris Butter Sauce

I hope you give recipe for Seared Scallops With White Wine Butter Sauce Recipe a try. It’s truly a perfect dinner for Valentine’s Day or Christmas time.

More Special Seafood Recipes

Don’t miss my category for Seafood Recipes. You’ll find the most popular on my site for Heavenly Halibut.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Seared Scallops with white wine butter sauce served over baby spinach.
Print Recipe
5 from 1 vote

Seared Scallops with White Wine Butter Sauce

Elegant and Easy. Perfect scallop recipe for a special dinner.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course Seafood
Cuisine: American
Servings: 4
Calories: 304kcal
Author: Lea Ann Brown

Ingredients

  • 2 tablespoons pine nuts
  • 4 teaspoons extra-virgin olive oil
  • 2 medium shallots minced
  • 2 cups White Wine Pinot Gris works very well here
  • 2 thyme sprigs
  • 1 cup Chicken stock or fish stock
  • 1 tablespoon heavy cream
  • 8 Tablespoons unsalted butter cut into ½-inch pieces and chilled
  • 1 tablespoon minced chives
  • Salt and ground pepper
  • 1 Cup baby spinach
  • 1 teaspoon lemon juice
  • 2 tablespoons vegetable oil
  • 16 large sea scallops

Instructions

  • In a dry skillet, toast the pine nuts over moderate heat until golden, 2 minutes; transfer to a plate lightly crush the nuts.
  • In a medium saucepan, heat 1 teaspoon of the olive oil. Add the shallots and cook over moderate heat, stirring, until browned, 4 minutes. Add the wine and thyme; boil until reduced to ¼ cup, 15 minutes. Add the stock and boil until reduced to ¼ cup, 9 minutes longer. Add the cream, bring to a boil and remove from the heat.
  • Whisk in the butter, 4 pieces at a time, until the sauce is thickened and smooth; set the pan over low heat as necessary to help melt the butter. Stir in the chives and season with salt and pepper.
  • In a medium bowl, toss the spinach with the lemon juice and the remaining olive oil; season with salt and pepper.
  • Heat a skillet over medium high heat. Add the vegetable oil. Season the scallops with salt and pepper and cook over high heat, turning once, until browned but barely cooked through, about 2 minutes per side.
  • To Serve; Place a helping of spinach on a plate and top with cooked scallops. Garnish with the pine nuts and pepper flakes. Spoon the sauce on top and serve. The delicate will slightly wilt due to the sauce.

Notes

How To Sear Scallops

    • Rinse and pat the scallops dry with a paper towel.
    • Use a neutral oil with a high smoking point. Vegetable oil or canola oil work well here.
    • Heat oil in a French Steel or cast iron skillet. Don’t use a non-stick pan as they are notorious for not transferring heat well.
    • Add the dry scallops in a single layer in the hot oil. Cook for about three minutes or until golden brown on one side.
    • Turn the scallops, starting with the first one you placed in the skillet. Cook on the other side until golden. When done the scallop should feel springy. You can use a thermometer to test the center, which should read 125 – 130 degrees.

Nutrition

Calories: 304kcal | Carbohydrates: 9g | Protein: 10g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 20mg | Sodium: 443mg | Potassium: 332mg | Fiber: 1g | Sugar: 2g | Vitamin A: 210IU | Vitamin C: 2.7mg | Calcium: 37mg | Iron: 1.2mg

Seared Scallops with White Wine Butter Sauce…It’s What’s for Dinner

Tree House Salad, With Sweet and Sour Dressing

By 33 Comments

Tree House Salad. A hearts of palm salad with simple fresh ingredients topped with one of the best sweet and sour dressings you’ll ever taste. Hearts of Palm, blue cheese and a mixture of crunchy seeds and nuts, the texture alone will hook you. This is a tossed salad recipe you’ll find yourself making over and over again.

Tree House Salad. Tossed green salad with hearts of palm, craisins, blue cheese and sweet and sour dressing

Like black shoes, I truly don’t think one can have enough tossed salad recipes.

Think about those black shoes, you need a pair for boot cut pants, your skinny jeans, wide cut capris, skinny capris, your pencil skirt, your black suit, your perfect little black dress …. your white jeans. You get the picture.

Same with tossed salads. You need one for burgers, for steaks, for braised chicken, for fried chicken, for lamb, for seafood …

Tossed salad with hearts of palm, dried cranberries, blue cheese dressing served in a World Market rustic black bowl.

For some reason this recipe for hearts of palm salad, which carries the name of Tree House Salad, has always been my go to salad to serve with hamburgers.

It seems a perfect flavor combo for a side dish for a juicy grilled burger.

Inspiration for Tree House Salad

My friend Linda gave me this tossed salad recipe a couple of years ago. We were invited to their house for a Summer evening dinner, where they served little lamb pops, this Tree House Salad and Lemon Snowballs.

A perfect little light Summer meal.

With simple ingredients topped with a sweet and sour dressing, in my books you’ve got a winner.

I wasn’t sure where the name came from so before starting this post, I Googled the title.

I was directed to  Treehouse Restaurant in Atlanta, but their Treehouse Salad didn’t resemble Linda’s at all. With all that said, here’s the recipe she gave me and it’s been a favorite ever since.

Tossed green salad with artichoke hearts, craisins, blue cheese, almonds and sweet and sour dressing.

Recipe for Hearts of Palm Salad (Tree House Salad)

I mean really, does it get any easier than this? Greens, sugared almonds, sunflower seeds, dried and dried cranberries. Top with a sprinkling of crumbled blue cheese, some hearts of palm and dig in.

I hope you give this hearts of palm salad a try, and if you do, please come back and give the recipe a star rating and leave a comment about your experience with the recipe.

And if you have a recipe using hearts of palm salad, let me know, I’d love to give it a try.

And if you love tossed salads as much as we do, and you want to become a salad expert, don’t miss my post for the 9-Secrets to A Remarkable Tossed Salad.

And if you’re looking for even more salad recipes, don’t miss my Salad Category. You’ll find the most popular salad recipe on my site for Louisiana Sunburst Salad.

Tree House Salad. Tossed green salad with hearts of palm, craisins, blue cheese and sweet and sour dressing
Print Recipe
5 from 2 votes

Tree House Salad

A simple salad, big with flavor with the most delicious sweet and tangy dressing you'll ever taste.
Prep Time15 minutes
Cook Time3 minutes
Course: Salads, Salad Dressings and Vinaigrettes
Cuisine: American
Servings: 4
Calories: 567kcal
Author: Lea Ann Brown

Ingredients

  • 2 teaspoons butter
  • ¾ cup sliced almonds
  • 1 Tablespoon sugar
  • ¼ cup sunflower seeds
  • ¼ cup dried cranberries
  • ½ cup Extra Virgin olive oil
  • ¼ cup rice wine vinegar
  • 3 tablespoon sugar
  • ⅛ teaspoon garlic powder
  • Salt
  • Pepper
  • 4 cups red leaf lettuce
  • ¼ cup blue cheese crumbled
  • 1 can hearts of palm drained and sliced

Instructions

  • In a small heavy skillet, melt butter. Add almonds and cook over medium heat until toasted, about 4 minutes. Add sunflower seeds and dried cranberries. Sprinkle with sugar. Cook and stir for 2-3 minutes or until sugar is melted. Spread on foil to cool.
  • Mix first 6 ingredients for dressing (that’s through salt and pepper).
  • Assemble salad with remaining ingredients. Drizzle with dressing.

Nutrition

Calories: 567kcal | Carbohydrates: 27g | Protein: 10g | Fat: 49g | Saturated Fat: 8g | Cholesterol: 12mg | Sodium: 145mg | Potassium: 317mg | Fiber: 5g | Sugar: 18g | Vitamin A: 2225IU | Vitamin C: 1mg | Calcium: 131mg | Iron: 2mg

Wine Pairing for A Tossed Salad and Burger

We enjoyed and paired this Tree House Salad and grilled burger with a truly lovely Colorado wine. Perfect summer food if you ask me.

Holly cross Abbey Sauv Blanc. This wine is exactly what I look for in a crisp white wine. I totally agree with the description from their site and we loved it. ” A blend of 50% barrel fermented sur-lie (aged on the lees) and 50% stainless steel fermented and aged.  Full hints of oak, grass and melon in the nose, followed by a creamy smoothness that glides across the palate.” 

The Winery at Holy Cross Abbey (from their website)

Several years ago, some simple Benedictine Fathers had a dream…a dream of a fine winery located on the grounds of the historic Holy Cross Abbey in Canon City, Colorado.

Today, that dream is a reality and the staff at the winery invites you to share in the vision of those dynamic and innovative monks.  Since 2002, The Winery at Holy Cross Abbey has been attracting visitors from all over the world.

Located on the pastoral and serene grounds of the Holy Cross Abbey, nestled against the spectacular backdrop of the Wet Mountains, the winery and tasting room are shining examples of what draws visitors to Canon City and Fremont County.

Canon City is about a two-hour drive Southwest of Denver. We must make time for a day trip to the Winery at Holy Cross Abbey and a picnic at the famous Royal Gorge.  Sounds like a perfect day.

Hearts of Palm Salad and a burger .. It’s What’s for a Summer Dinner

Pasta with Short Ribs, Capers and Rustic Marinara Sauce

By 27 Comments

Bucatini Pasta with Short Ribs is a beautiful entree when tossed with a rustic marinara sauce and braised short ribs. Restaurant quality with capers and Pecorino-Romano cheese.

Bucatini pasta tossed with rustic marinara sauce and braised short ribs. Topped with Parmesan cheese and capers

Here I go again, recreating dinner recipes that I’ve enjoyed at while dining out. This time it’s this pasta with short rib recipe that I enjoyed at North Italia Restaurant in Cherry Creek, Denver.

Lunch with girlfriends found us at this popular and highly touted Italian restaurant. It’s one of those menus that you simply can’t decide what to order … it all sounds so good. Italian cuisine, handmade from scratch, and as it’s decor dictates, a contemporary approach to modern Italian Cuisine.

After a long study, I finally decided that I couldn’t live without the Bucatini Pasta with short ribs. A bucatini pasta recipe drenched in a rustic red Italian sauce and tossed with braised short ribs and topped with a sprinkle of capers. Sold!

On my way home, I made the promise to myself that I would make this one at home. After all, I love braised short ribs and have made them several times. Easy.

Plus, I have a rustic Italian red sauce that I love …. done!

Whenever making my favorite Italian dishes, I always try to purchase quality Italian products. When I attended Culinary School they stocked a good supply of Cento products. I’ve gotten in the habit of grabbing these, the quality flavor will make those pasta sauces sing.

Cento tomatoes, tomato sauce and tomato paste

Recipe for Bucatini Pasta with Short Ribs

bucatini pasta with beef short ribs and capers. Topped with crumbled parmesan cheese.

I hope you give this Bucatini Pasta with Short Ribs Recipe a try, and if you do, please come back and give the recipe a star rating and leave a message about your experience with the recipe.

And if you have a favorite pasta with short ribs recipe, let me know, I’d love to give it a try.

This recipe is one of those Italian pasta recipes that calls for a long slow cooking process. And the time taken is well worth it. If you want to short cut this recipe, use your favorite jarred pasta sauce.

I’ve also made this short rib pasta recipe by cooking the short ribs directly in the pasta sauce, instead of separately as the recipe calls for. This will require for an overnight stay in the refrigerator. Short ribs have a fair amount of fat. Refrigerating the sauce will allow you to easily strain off the hardened fat that rises to the top of the sauce.

Just remove the short ribs before you refrigerate the sauce and shred the meat. Set aside in a separate refrigerator container until you’re ready to reheat after straining the fat. Then just add the meat back into the pasta sauce and reheat stove top. Cook the Bucatini Pasta and then combine sauce and pasta.

More Pasta Recipes With Meat

And if you’re pasta crazed, don’t miss my Pasta Recipes Category. You’ll find the most popular pasta recipe on my site for Spicy Creamy Shrimp Pasta.

Bucatini pasta tossed with rustic marinara sauce and braised short ribs. Topped with Parmesan cheese and capers
Print Recipe
5 from 1 vote

Bucatini Pasta with Short Ribs and Capers and Rustic Marinara Sauce

Bucatini Pasta with Short Ribs is a beautiful entree when tossed with a rustic marinara sauce and braised short ribs. Restaurant quality with capers and Parmesan cheese.
Prep Time1 hour
Cook Time3 hours
Course: Pasta Recipes
Cuisine: Italian
Servings: 6
Calories: 678kcal
Author: Lea Ann Brown

Ingredients

  • For The Short Ribs
  • 4 pounds short ribs Bone in
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 3 tablespoons extra virgin olive oil
  • ½ sweet onion diced
  • 3 cloves garlic smashed and chopped
  • 2 cups beef broth
  • 2 Tablespoons Worcestershire Sauce
  • 1 sprig fresh rosemary
  • For The Rustic Marinara Sauce
  • ¼ cup olive oil
  • 1 white onion diced
  • 4 cloves garlic minced
  • 28 ounces San Marzano Tomatoes canned, undrained
  • 1 cup tomato sauce
  • 3 ounces tomato paste
  • ½ cup dry white wine
  • ½ tablespoon dried oregano
  • ¼ teaspoon salt
  • 1 teaspoon white sugar
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon red pepper flakes
  • 1 ½ teaspoon fennel seed
  • 1 bay leaves
  • ½ cup freshly grated Pecorino-Romano cheese divided. Or Parmesan
  • ¼ cup chopped fresh basil
  • ¼ cup chopped fresh parsley
  • 1 teaspoon cider vinegar
  • ½ cup Capers drained but not rinsed

Instructions

  • For The Braised Short Ribs
  • Preheat oven to 350 degrees.Season all sides of the short ribs with salt and pepper.Heat a heavy, oven-safe pot over high heat. Add olive oil and allow to heat briefly. Sear short ribs in olive oil, about 1 minute per side.
  • Remove the ribs from pot and set aside. Lower heat and add in onion. Saute 2 to 3 minutes. Add garlic and saute until fragrant, about 1 minute.
  • Pour in beef broth and Worcestershire sauce. Bring to a simmer. Add the browned short ribs.. Place a rosemary sprig on top of the ribs. Cover cook in oven for about 2.5 hours, until meat is tender.
  • For the Rustic Marinara Sauce
  • Heat olive oil in a large Dutch oven or heavy pot over medium heat; cook and stir onions for 5 minutes. Add garlic and cook until fragrant. About 1 minute.
  • Add Marzano tomatoes, white wine, tomato paste, tomato sauce, oregano, salt, sugar, black pepper, red pepper flakes, fennel seed and bay leaf into onion mixture; reduce heat to low, cover Dutch oven, and simmer, stirring occasionally, until flavors blend, about 1 hour.
  • Remove Dutch oven from heat. Stir in the vinegar. Add ½ cup Pecorino-Romano cheese, basil, and parsley into into sauce; stir until cheese melts, about 5 minutes. Discard bay leaves. Sprinkle remaining cheese over sauce when serving.
  • To Finish The Dish
  • Place short ribs on a cutting board and when cool enough, with two forks, remove meat from bones and shred.
  • Cook Bucatini pasta according to package directions.
  • Drain pasta and place in a large pasta bowl. With tongs, toss in the shredded beef, and add enough of the sauce to generously cover the pasta and meat. Add in the capers and toss gently. Sprinkle with more cheese.

Nutrition

Calories: 678kcal | Carbohydrates: 24g | Protein: 50g | Fat: 42g | Saturated Fat: 13g | Cholesterol: 136mg | Sodium: 1832mg | Potassium: 1647mg | Fiber: 5g | Sugar: 13g | Vitamin A: 840IU | Vitamin C: 23mg | Calcium: 221mg | Iron: 9mg

Short Ribs with Pasta … It’s What’s for Dinner