Document 87174

 Visit for more great recipes! Tuscan Braised Short Ribs 2 pounds boneless beef short ribs, dredged in salt and pepper seasoned flour ½ onion, diced 2 cloves of garlic, smashed Olive oil 1 or 2 Delgrosso Sunday Marinara Sauce 1 More than Gourmet Red Wine Finishing Sauce In a braising pan, heat ¼ cup of olive oil until shimmering. Add the floured short ribs and brown on all sides. Remove ribs to a plate and add in onions to pan, adding more olive oil if necessary. Brown the onions lightly and add in the garlic until cooked, about 1 minute. Add the ribs back to the pot. Turn down the heat on the pan. Add the Delgrosso Sunday Marinara Sauce and stir until the fond (brown bits at the bottom of the pan) is incorporated. Cover the pan and cook for 1 hour over low heat. Add More than Gourmet Red Wine Finishing Sauce and stir well. Cook the ribs for another hour on low heat until tender and almost falling apart. Serve with Graganese egg papperdelle pasta. ROSARIO PINO’S ARTISAN FOODS, LLC 349 WEST COMMERCIAL STREET, SUITE 1620 EAST ROCHESTER, NEW YORK 14445 (585) 267-­‐7405 • (585) 267-­‐7407[F] ROSARIOPINOS.COM