Steak Pizzaiola

Serves Six

6 pieces beef short ribs (Flanken cut) approximately 6-7 inches long

1 clove garlic, chopped fine

1 28 oz can petite cut diced tomatoes in juice

6 oz red wine

12 oz chicken or beef stock

Fresh chopped herbs (10 sprigs of chives, 2 thyme stems, 3 basil leaves, 2 oregano stems,2 tsp parsley and 2 sage leaves).

Ground smoked black pepper to taste

3 tbsp olive oil

On a sheet of parchment paper, season the short ribs with ground pepper on both sides.

In a large lasagna pan, add the can of diced tomatoes. 

Evenly sprinkle the herbs over the tomatoes.

Heat large sauté pan.

When the pan is hot, add the olive oil, then place the short ribs face down.

Sauté until golden brown, turn and brown the other side.

Remove the ribs and layer over the tomatoes.

Add the garlic to the sauté pan and stir until lightly golden.

Add the wine, stir one minute and then pour the wine and garlic over the ribs.

Add 4 oz of stock to the same pan and again stir removing all flavorings from the pan. 

Pour over the ribs and place the pan in a 375 degree oven.

After 30 minutes, remove from the oven and add the remaining stock.

Cover the pan with foil and return to the oven for another 40 minutes. 

Test for tenderness as not all ovens cook the same. If not tender enough, add two ounces of water or wine and return to the oven for another 10 minutes.

I served this recipe with a side of penne, but any starch or grilled vegetable will do.

At table, season lightly with grated Romano cheese.