Short Rib Bollito
Recipe provided by Anthony Marino
Serves 4
2 lbs short ribs, long cut-bone in
1 medium carrot, chopped
1 stock of celery, chopped
½ large onion, chopped
2 gloves garlic, peeled and chopped
½ cup parsley, minced
¼ tsp fresh ground pepper
1 tbsp plus 1 tsp salt, divided
Asparagus pesto- see recipe below
Chili sauce- see recipe below
4 crusty 6 inch rolls
Take the rib bone off the short rib and the silver skin of the other side. Rub 1 Tbsp of salt on the short ribs and let them sit at room temperature for 20 minutes. In a heavy bottom pot add short ribs, carrots, celery, onion, garlic, parsley and pepper. Add water till all ingredients are covered completely. Cover and let it simmer for 2 ½ hours- short ribs should be spoon tender. While the short ribs are cooking, make the asparagus pesto and chili sauce. Remove ribs and strain cooking liquid and remove excess fat. Add remaining salt to broth. While warm shred the beef or chop into 1 inch pieces, add the short rib meat back into to the strained broth to keep moist.
Note: You can make the short rib recipe the day before. Just remember to keep the short ribs in the broth to keep moist.
Slice the rolls in half and fill the bottom of the roll with one quarter of the meat mixture. Dip both halves of the roll in the hot broth. Spread 1 tbsp of the asparagus pesto and 2 teaspoons of the chili sauce (depending how spicy you like it) on top of the meat. Replace the top of the roll and enjoy warm.
Asparagus Pesto
((asparagus pesto 1))
((pesto 2))
¼ bunch fresh asparagus, cleaned and cut into 1 inch pieces
3 cups water
2 tsp. salt
1 Tbsp. lemon juice
1 tsp. capers
1 anchovy
3 Tbsp. grated Parmigianino cheese
2 Tbsp. pine nuts
¼ cup extra virgin olive oil
Bring 3 cups of water to a boil and add salt. Cook the asparagus in the boiling water for about 3 minutes or until soft. Immediately chill the asparagus under cold water to stop further cooking, then drain completely. Combine the pine nuts, asparagus, garlic, lemon juice, capers, and anchovy in a food processor and grind until it resembles a paste. Slowly drizzle the extra virgin olive oil in. Add the Parmigianino cheese 1 Tbsp. at a time until it becomes a thick paste. Add salt to taste.
Chili sauce
¼ cup fresh red chili peppers (guajillo peppers)
1 glove of garlic, peeled
¼ cup sundried tomatoes
½ bunch basil
¼ cup extra virgin olive oil
1 tsp. salt
Combine the chilies, garlic, sundried tomatoes and basil in a food processor. Drizzle the extra virgin olive oil until fully incorporated. Add the salt.
Note: This is a great condiment for many other dishes and sandwiches so don’t be afraid to make extra! Add a thin layer of oil on top and cover. It will keep for up to 1 month in the refrigerator.
