80 | SIGNATURE MONTANA
INGREDIENTS:
• 4-6 each Beef Short Ribs
• ½ cup all-purpose flour
• ½ teaspoon salt
• ½ teaspoon pepper
• ½ teaspoon garlic powder
• Extra virgin olive oil
INSTRUCTIONS:
1. Mix dry ingredients in a shallow pan or plate
2. Dredge Short ribs in a flour mixture
3. Braise Short Ribs in a Heavy duty pan for 10 – 12 minutes
and set aside.
Sauce
I NGR EDI ENTS:
• 6 cups tomato Sauce
• 1 cup diced tomatoes
• ¼ cup fresh garlic
• ¼ cup Bell pepper, chopped
• ½ cup onion, chopped
• ¼ cup extra virgin olive oil
• 1 teaspoon Kosher Salt
• 1 teaspoon pepper
• 1 teaspoon Italian seasoning
INSTRUCTIONS:
1. Add extra virgin olive oil to the same pan used to
braise short ribs.
2. Once hot, add onion and bell pepper
3. Cook for 2-3 minutes
4. Add garlic, and cook for 2-3 minutes
5. Add diced tomato and tomato sauce
6. Add salt, pepper, and Italian seasoning
7. Allow to cook for 30- 45 minutes
Once the sauce is finished cooking, add the Short Ribs to
the sauce, cover, and place into the oven at 350 degrees for
4-6 hours. Carefully check the meat at 4 hours to see if it
shreds off the bone. (If not, allow it to cook longer)
When done, shred the meat into the sauce. Toss freshly
cooked pasta, plate, and add Parmesan.
Servings: 4
Beef Short Rib Bolognese
