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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Short Rib Crostini Recipe

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This recipe for Short Rib Crostini is from Cooking From The Heart, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 french Baguette
1/2 c olive oil
1 carrot- roughly chopped
1 onion- roughly chopped
2 celery sticks- roughly chopped
3 pounds of short ribs
1 c red wine
2 c beef stock
4 cloves garlic
4 bay leaves
1 c pico di gallo
balsamic glaze
Salt and pepper
Directions:
Directions:
In a dutch oven, bering to medium heat and add a T of olive oil to the pan. Preheat oven to 350º.

Once the pan is heated add the short rib to the pan and sear on all sides. Add wine, beef stock, vegetables and bay leaves. Cover and cook in oven for 3 hours (+-) until ribs are falling apart. Once cooked place on plate, let cool, then shred.
Strain, discard veggies, keep liquid.
Put liquid back in pan and cook, reducing by half. Then add meat back to pan.
Cut Baguete into quarter inch slices. Lay out on pan and sprinkle with olive oil, salt and pepper. Toast for approx, 8 min, until golden brown.
To Dress; place crostini on plate, top with meat, then pico, drizzle with balsamic glaze.
Personal Notes:
Personal Notes:
see Balsamic Glaze in sauces

 

 

 

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