These aren’t your YiaYia’s Stuffed Peppers!
When a Short Rib is done right, it is a very special thing. I experienced this at Culinary School while preparing the French classic, Pot a Feu. It is a very basic peasant dish where the Short Rib is simply simmered in a beef broth and served with a few Veg. I’m telling you with just a little salt, a fork and that simply prepared short rib…I couldn’t stop myself!
4 Braised Short Ribs – bone in (Photo Above)
Braising Liquid Strained
8 Large Green Bell Peppers
3 Red Onions
1 cup Rice
¼ cup Garlic thinly sliced
¼ cup Peperoncini – seeds out and slice on the bias
1 tsp Cinnamon (can be adjusted to your preference)
½ cup Tomato Paste
Red Wine Vinegar (add at the end, to taste)
3 Large Idaho Potatoes
SALT and PEPPER
1. Braise the ribs in a heavy bottomed pan or skillet. This step can be done a few days in advance, which makes the degreasing of the sauce a lot easier and also makes for easier pulling. While pulling the meat apart leave in large chunks.
2. Prep and Measure out all of your ingredients. This is referred to as you Mise en Place.
3. Saute the onions and garlic with a little EVOO. Sprinkle in the cinnamon.
Another way to create depth of flavor is to lightly season (salt and pepper) each ingredient as it is added to the pan. This is the correct way to season your food.
4. Fold in the rice and mix in the tomato paste. Cook for a couple minutes then add in the short rib, a cup of water and half of the peperoncino. Adjust the seasoning and add the vinegar. (Rice should be about halfway cooked) Remove from the heat.
5. Stuff the peppers using a fork to scoop in the stuffing. Toss the potatoes with Salt, Pepper and EVOO and mix in the rest of the peperoncino.
6. Put the peppers and potatoes into a deep casserole pan (like the one in the pictures) and pour about 3 cups of the braising liquid on top. Cover with aluminum foil. Place in the oven @ 350° for about an hour or until the peppers are tender. Take off the aluminum foil and put back in the oven to get some color. If you have a good broiler this will work better.
7. Reduce some of the braising liquid until you get your desired sauce thickness (should lightly coat the back of your spoon) and adjust the seasoning.