The year is going well so far, I have made a few things on my todo list that I have been meaning to try – this is one of them, the short rib! I am embarrassed to admit that initially I thought they would be short, but they are actually really big. The reason I have been wanting to make them is they have a reputation for being really good braising food, and indeed they are. This recipe comes from Everyday Pasta by Giada de Laurentis which I took out from the library. I changed it a little, adding the pine nuts and etc, next time I would also add some parsley at the end I think. I found the original recipe available here.
(serves 4)
Adapted from Everyday Pasta
3 tablespoons olive oil
2 ounces chopped pancetta or bacon(about 1/2 cup)
2 ½ lbs. short ribs
Salt
Freshly ground black pepper
¼ cup all-purpose flour
1 medium onion, chopped
1 carrot, chopped
½ cup fresh parsley leaves
2 cloves garlic
1 can (14-ounce) tomatoes (whole or diced)
1 tablespoon tomato paste
1 teaspoon chopped fresh rosemary leaves
1 teaspoon dried thyme
½ teaspoon dried oregano
1 bay leaf
2 ½ cups beef broth
¾ cup red wine
1 lb. fresh or dried tagliatelle
4 to 6 teaspoons shaved bittersweet chocolate
1/4C pine nuts, toasted
Place the olive oil in a large heavy soup pot over medium heat. Cook the pancetta until golden and crisp, about 4 minutes. Meanwhile, season the short ribs with salt and pepper, and dredge in the flour. Using a slotted spoon, remove the pancetta from the pan and set aside. Add the short ribs to the pan and brown on all sides, about 7 minutes total.
Meanwhile, pulse the onion, carrot, parsley and garlic in a food processor until finely minced. Then add the tomatoes and tomato paste and pulse.
Once the short ribs are browned, add the mixture from the food processor to the pot along with the pancetta, rosemary, thyme, oregano, bay leaf, beef broth, and wine. Bring the mixture to a boil. Reduce the heat and simmer, covered, for an hour and 15 minutes. Remove the lid and simmer for another hour and a half, stirring occasionally. Remove the meat and bones from the pot. Discard the bones, shred the meat and return to the pot. Season with approximately 1/2t salt and 3/4t pepper, since it will vary with your stock taste as you go.
Cook and drain the pasta, transfer to serving bowls, top each bowl with 1t of chocolate shavings and pine nuts. Serve immediately.
More recipes that might interest:
Stout Braised Short Ribs
Korean Pork Ribs – Slow Cooker
Braised Short Rib Pasta
{ 7 comments… read them below or add one }
I have that cookbook, but have only made one thing out of it. Your short ribs look amazing!
Just discovered your blog today. Wow! I love the look and sound of those short ribs. I’m already pairing them with a full bodied zinfandel. I’m so ready for that!
Short ribs are great slow cookin’ meat. Don’t you just love it when the meat falls off the bones?
My mother always used short ribs to make soup and they were wonderful! She used to serve half of them in the soup and the other half as a seperate plate.
Now I can go find some short ribs….
Ribs, pasta, and chocolate? It sounds delicious!!
I have that book, but I’ve never noticed the short rib recipe!
Ther meat would just fall off the bones with these braised short ribs!