12 oz. Short Rib Osso Bucco | each

$16.00

Our 12 oz short rib Osso Bucco combines the richness of bone-in beef with the tenderness of slow-cooked short ribs. Ideal for braising or pressure cooking, this cut delivers deep flavor and hearty texture—perfect for creating classic comfort food or elevated gourmet meals at home.

Cooking Instructions: Short Ribs

Serving Size: Each Short Rib serves 1 to 2

4 12 OUNCE RIBS; SERVES 4

Thaw* product on a dish in the refrigerator.

INSTRUCTIONS

4 16 oz beef short ribs, thawed*
3 cups flour, divided
¼ cup olive oil
2 ribs of celery, diced
3 carrots, diced
1 medium onion, diced
4 cloves garlic, minced
2 cups red wine
2 tablespoons tomato paste
½ teaspoon thyme leaves
2 bay leaves
1½ quarts beef stock
salt and pepper, to taste

Preheat oven to 350°F.
Add salt and pepper to 2¾ cups of flour. Lightly dredge ribs in flour and seasoning, coating thoroughly.
Heat olive oil in a skillet with high sides or Dutch oven, then brown ribs on each side. Remove from skillet.
Leave 2 tablespoons of olive oil in the skillet and add celery, carrots, onions and garlic. Sauté until browned.
Add 1½ cups of red wine to skillet and whisk in tomato paste. Simmer until reduced by half.
Add the ribs, thyme and bay leaves, cover with beef stock. Bring to a simmer, cover and place in the oven. Cook approximately 2 hours, until fork-tender.**
Mix ½ cup of wine and ¼ cup of flour until thoroughly combined. Add to pan and cover.
Simmer on the stovetop 30 minutes more. When finished, the sauce should stick to the ribs, but not be too heavy. If needed, add stock or wine to thin the sauce.