Braised Short Ribs with Pasta
This Low and Slow Recipe is a good example of cooking once and eating twice!
4 ounces chopped pancetta or bacon 2 cups red wine
6 pounds Highland Short Ribs 3 cups beef broth
Salt 3 1/2 cups (28 ounce can) diced tomatoes
Freshly ground black pepper
3 tablespoons tomato paste
3 cloves garlic 1/2 cup fresh parsley leaves, chopped
2 1/2 cups onion, chopped 1 teaspoon chopped fresh rosemary leaves
1/2 cup shallots, chopped 1 teaspoon dried thyme
1/2 cup celery, chopped 1/2 teaspoon dried oregano
1/2 cup carrots, chopped
1 bay leaf
1 pound fresh or dried pasta (tagliatelle, fettuccine)
4 to 6 teaspoons shaved bittersweet chocolate
Sauté pancetta in heavy large pot over medium heat until golden and crisp. Using a slotted spoon, remove pancetta and drain on paper towels. Meanwhile, season the short ribs with salt and pepper. Working in batches, brown short ribs in pan drippings over medium high heat until brown on all sides, about 7 minutes per batch. Transfer to plate.
Preheat oven to 300° F.
Add garlic, onions and shallots to pot and sauté 5 minutes. Next, add the celery and carrots, sauté another 5 minutes. Add wine, beef broth, tomatoes, tomato paste, parsley, rosemary, thyme, oregano, and bay leaf. Bring to a rolling simmer. Return ribs and pancetta to pot, cover with aluminum foil and pot cover. Put in oven for 3 hours. Remove the meat and bones from the pot. Skim fat off the top and discard bay leaf. With an immersion blender, puree the sauce in the pot. Bring sauce to a boil and simmer until it begins to thicken, about 8 minutes. In the meantime, remove the meat from the bones and shred meat. Discard the bones. Season to taste with salt and pepper. Return meat to pot. Simmer to rewarm the meat, about 5 minutes.
Prepare pasta and drain, reserving 1 cup of the pasta liquid. Add the pasta to the pot with the sauce and stir to combine. Add the reserved pasta liquid 1/4 cup at a time, if needed, to moisten the pasta. Transfer to serving bowls, top each bowl with 1 teaspoon of chocolate shavings. Serve immediately.
Note; This recipe can be made a day ahead, cool and refrigerate (before adding pasta), skim off fat after it is solidified. Reheat, add cooked pasta and enjoy!
Recipe adapted from recipes by Giada DeLaurentiis and Bon Appétit