Fabulicious!: On the Grill by Teresa Giudice Page A

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Marinated Short Ribs with Red Wine Sauce
    Makes 6 servings
    This might seem like a lot of steps, but they’re super easy, can be done way ahead of the final grilling, and you will love every bite. Like really, really love. Buy individual meaty short ribs (the kind that are on a single bone and sometimes called “English cut”) and not the crosscut, Korean-style, or flanken ribs.
    Red Wine and Herb Marinade:
    1½ cups hearty red wine, such as Shiraz
    Â½ cup extra-virgin olive oil
    1 small onion, cut into thin half-moons
    â…“ cup red wine vinegar
    2 tablespoons tomato paste
    2 teaspoons finely chopped fresh thyme
    3 garlic cloves, minced
    3 bay leaves
    1 teaspoon salt
    Â½ teaspoon red pepper flakes
    Short Ribs:
    12 meaty short ribs, about 5½ pounds
    Extra-virgin olive oil
    2 tablespoons tomato paste
    2 tablespoons light brown sugar
    Salt and freshly ground black pepper
    1. To make the marinade: Whisk all of the ingredients together in a medium bowl until tomato paste is dissolved.
    2. To make the ribs: Divide the short ribs and marinade between two 1-gallon resealable plastic bags, and close the bags. Refrigerate, occasionally turning the bags, for at least 2 and up to 4 hours.
    3. Preheat the grill for indirect cooking over medium (400°F) heat.
    4. Lightly oil a large disposable aluminum foil roasting pan large enough to hold the short ribs in a single layer. Arrange the short ribs in the pan and pour in the marinade. Place the pan with the short ribs directly over the ignited burner(s) and bring the cooking liquid to a simmer. Cover the pan tightly with aluminum foil. Move to the unlit burner(s) and close the lid. Cook for 1 hour. Uncover the pan and turn the ribs over. Cover again with the foil and continue cooking until the ribs are tender when pierced with the tip of a knife, about 1 hour more. (You can also bake the ribs in a preheated 350°F oven, turning them after 1 hour, until tender, about 2 hours total.)
    5. Transfer the short ribs to a platter and set aside. Strain the cooking liquid into a medium saucepan. Bring to a boil over high heat over high heat (or use the side burner on your grill, if you have one). Cook, stirring often, until reduced by half, about 10 minutes. Whisk in the tomato paste and brown sugar and cook until lightly thickened, about 2 minutes more. The short ribs and sauce can be stored at room temperature for up to 1½ hours, or cooled, covered, and refrigerated for up to 8 hours.
    6. Preheat the grill for direct cooking over medium heat (400°F).
    7. Lightly brush the short ribs with olive oil. Season with salt and pepper. Place the ribs directly on the cooking grate and close the grill lid. Cook, turning occasionally, with the lid closed as much as possible, until the meat is lightly crusted and browned, about 5 minutes. Brush with some of the sauce and continue cooking and turning until glazed, about 3 minutes more. Return to the platter. Drizzle with the remaining sauce and serve hot.

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Giudice Burgers with Peppers and Gorgonzola
    Makes 4 servings
    Joe loves to mix things into raw ground beef and then form patties to make burgers that taste great with every bite. The vegetables in the ground beef will heat up more quickly than the raw meat, so it is difficult to get this to cook less than medium. They are so flavorful that you won’t really need any additional condiments. To keep the burger juicy, we use ground round, which has more fat than sirloin.
    1 tablespoon extra-virgin olive oil, plus more for brushing
    1 medium onion, finely chopped
    1 small red bell pepper, cored and cut into ¼-inch dice
    1 garlic clove, minced
    1½ pounds ground round beef
    1 teaspoon salt
    Â½ teaspoon freshly ground black pepper
    4 ounces Gorgonzola cheese, cut into eight ¼-inch thick slices
    4 hamburger buns
    4 tomato slices
    4 red lettuce leaves
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    * * *     Rare Giudice Burgers     * * *
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