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Recipes
Tuscan Braised Beef with Farro Pilaf

Braising/Simmering/Pot Roasting

Tuscan Braised Beef with Farro Pilaf

30 min prep

180 min cooking

Serves 6

Difficulty 2/5

Slow cooking makes for delicious deep flavour and fall-off-the-bone goodness in this classic man-magnet dish served over a veggie-rich pilaf. Beef belongs in this plant-forward dinner. DYK that folks who eat meat are more likely to eat more fruit and veggies. It’s true!

Ingredients

Braised Ribs

4 lb (2 kg) thick-cut Beef Bone-in Chuck Short Ribs (about 6 ribs) Salt and fresh ground pepper 2 tbsp (30 mL) vegetable or olive oil, divided 2 carrots, finely chopped 2 stalks celery, chopped 1 onion, finely chopped 1 tbsp (15 mL) chopped fresh rosemary ½ tsp (2 mL) fennel seeds, crushed (optional) 4 cloves garlic, minced ½ cup (125 mL) dry red wine 2 cups (500 mL) no-salt-added beef broth 1 cup (250 mL) canned no-salt-added crushed tomatoes 2 bay leaves 2 tsp (10 mL) red wine vinegar ¼ cup (60 mL) chopped fresh parsley

Pilaf

2 tbsp (30 mL) olive oil 8 oz (250 g) mixed sliced mushrooms, such as cremini, shiitake and king oyster 1 small onion, finely chopped 1 tbsp (15 mL) chopped fresh thyme 2 cloves garlic, minced 1½ cups (375 mL) farro Salt and fresh ground pepper 2 cups (500 mL) no-salt-added chicken broth 4 cups (1 L) baby spinach (abut 4 oz/125 g) 1 cup (250 mL) frozen peas ¼ cup (60 mL) grated Parmesan cheese

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Directions

1. Braised Ribs: Pat ribs dry with paper towels; season all over with salt and pepper to your taste. Heat half of oil over medium-high heat in a large Dutch oven or enamelled cast-iron roaster. Brown beef in batches, adding more oil as needed, for about 10 minutes, until browned all over. Transfer to a plate. 2. Reduce heat to medium. Add carrots, celery, onion, rosemary and fennel seeds (if using) to pot. Cook, stirring, for 5 minutes or until softened. Stir in wine, scraping up any browned bits from bottom of pot; simmer until reduced by half. Stir in garlic. Add broth, tomatoes and bay leaves. Bring to a boil. 3. Return ribs to the pot along with any accumulated juices. Cover and cook in preheated 325°F oven, turning ribs every 45 minutes, for about 2½ to 3 hours, uncovering for the last 30 minutes, or until meat is very tender. 4. Pilaf: Meanwhile, heat oil over medium heat in a large saucepan. Cook mushrooms, onion and thyme, stirring often, for 7 to 10 minutes or until softened and lightly browned. Stir in farro and garlic. Season with salt and pepper to your taste. Add broth; bring to a boil. Cover and reduce heat to medium-low and simmer for 20 to 25 minutes or liquid is absorbed and farro is tender. Stir in spinach, peas and Parmesan. Remove from heat and let stand for 3 to 5 minutes or until spinach is wilted and peas heated through. 5. Discard bay leaves from rib sauce. Skim as much fat as possible off the top of sauce; discard. Divide pilaf evenly among 8 plates. Top each serving with a short rib. Stir in vinegar and parsley into sauce; season with salt and pepper, to taste. Spoon sauce over each rib.

Tip

Farro can be replaced with 1 cup (250 mL) long-grain brown rice or barley; cook according to package directions.

How to Cook It

Braising/Simmering/Pot Roasting

Cuts Used in This Recipe

Chuck Short Rib

Bone-In Simmering Chuck Short Ribs

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The comments, recommendations and other information on this site are general information and are not intended be relied upon with respect to any particular circumstances. The advice of a doctor or other qualified medical professional should be obtained before reliance upon any of the information on this site that relates to diet, allergies and other health matters. Nutrition information regarding recipes and other food items (including the presence of allergens and quantities of nutrients) is only an estimate, may contain inaccuracies, and is derived from various sources which may include nutrient analysis software and information from suppliers. Actual amounts may also vary based on factors such as the origins of ingredients, accuracy of measurements, and method of preparation and cooking. The Gateway is brought to you by Canadian Beef producers. It is our intent to provide information in support of local beef production, but we cannot guarantee that all beef cuts are sourced and sold by retailers are Canadian.