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.
Short Rib Ragu with Chocolate(serves 4)
Adapted from Everyday Pasta
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.