Chef Stephen Lewandowski
Tribeca Grill
New York Giants

Braised Short Ribs
(yields 3 lbs meat)
1 (750 ml) bottle of port wine
1 (750 ml) bottle of red wine
6 shallots, chopped
6 cloves garlic, crushed
3 sprigs rosemary
3 sprigs thyme
4 to 5 lbs short ribs
2 Tbsp olive oil
3 medium white onions, chopped
2 carrots, chopped
2 celery stalks, chopped
4 cups low sodium beef stock

In a large mixing bowl, combine the port wine, red wine, shallots, garlic, rosemary, and thyme to make a marinade. Place the short ribs in a large plastic bag or other container, add the marinade, seal tightly, and refrigerate overnight. Remove the short ribs from the marinade and pat dry. Reserve the marinade. Coat a large oven-proof pot with oil and heat until hot. Sear the short ribs until well browned on all sides. Add the vegetables and sauté until the vegetables are tender. Pour the marinade over the mixture and add enough beef stock to cover the meat. Bring to a boil, then remove from heat. Cover the pot with a lid and place in a 350-degree oven. Braise for 3 hours or until tender. Remove the short ribs and save the liquid. Let the short ribs cool briefly and then dice.

For Meatball Mix
(yields 20 2" meatballs)
3 lbs Braised Short Ribs (diced) (See recipe above)
1 ½ lbs ground pork
1 ½ lbs beef
1 ½ lbs veal
2 medium white onions diced
3 whole eggs
2 Tbsp mustard
2 Tbsp ketchup
5 oz. bread crumbs
1 cup whole milk
1 cup parmesan cheese
1/2 cup dried herb (oregano, basil, parsley)
8 oz. beer
salt and pepper

Mix all ingredients well. The mix should be slightly loose. Before rolling out, sauté some of the mix so you can taste. Correct seasoning.

For Mushroom Sunday Gravy
3 cups of mixed mushrooms (crimini, portobello
and oyster)
2 cup white onion diced
1/2 cup chopped garlic
1 cup extra virgin olive oil
1 cup red wine
64 oz. plain tomato (canned)
32 oz. tomato puree (canned)
3 Tbsp each dried oregano, basil, and parsley
1 oz. sugar
1oz. heavy cream
1 Tbsp butter
Salt and pepper

In large rondue heat olive oil. Add garlic, onions and mushrooms. Sauté. Add wine and reduce by 2/3. Add tomatoes and herbs with salt, pepper and sugar. Simmer for 1 ½ hours. Finish with cream and butter.

To Cook Meatballs
In rondue sauté meatballs on all sides with oil. Remove and keep warm.
When sauce has 1/2 hour left to cook.
Place meatballs in and finish cooking in sauce.
Garnish with fresh grated pecorino toscano.