In the Kitchen: Braised Beef Short Rib

Go Providence has brought us Chef Mario Azrak from Terrazza. We’re making braised beef short rib, toasted orzo and garlic hummus with lamb and pine nuts.


For the Lamb
6 oz ground lamb
1 oz pine nuts
Olive oil
1 pinch of cinnamon
1 pinch of salt and pepper
1 pinch of ground all spice ½ white onions, 2 garlic cloves

Other Ingredients
2 lbs beef short rib
20 oz orzo pasta
2 cups tomato sauce
1 medium red onions
4 cloves of garlic
beef stock
2 carrots
1 celery
1 cup cheese blend ( mozzarella, provolone, cheddar)
¼ cup parmesan cheese
1 cup red wine
4 oz butter
2 tomatoes
olive oil

Cooking Instructions

In a medium sauce pan on hign heat

Add olive oil, add the short ribs and sear on both sides

Remove the short rib and place aside

In the same pan on medium heat add the carrots, onions, celery until they sweat really well, add the red wine.

Reduce the red wine half way and add water to cover the beef.

Bring to a boil and reduce heat to low and cover

Let simmer for 2 hours on low heat

Remove the beef from the pot place on a sheet pan and strain all the veggies from the beef stock. Save the beef stock.

In a wide open pan add 4 oz butter and stir the orzo until golden brown

Remove the orzo and stir onions, garlic. add red wine and beef stock, tomato sauce, orzo, and diced tomatoes

Cook until the pasta is aldente

Add the cheeses, mix and place in the oven until the cheese melts

Serve in a pasta bowl and garnish with parmesan cheese

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