Braised Beef Short Rib Pasta

Ainekset

2 pounds bone-in beef short ribs, 3-4 inches

2 medium carrots, peeled and diced in large chunks

4 stalks celery, diced in large chunks

1 medium spanish onion, diced in large chunks

3 cloves garlic, smashed and chopped

1 14 ounce can whole peeled tomatoes, hand crushed

1 tablespoon tomato paste

1 cup dry white wine (Pinot Grigio or Sauvignon Blanc)

1 tablespoon salt

1 tablespoon ground black pepper

2 tablespoons red wine vinegar

2 cups water

2 teaspoons Beef Better than Bouillon

1 package of your choice of pasta shape

1/2 cup parmigiano reggiano cheese

1/2 cup pasta water

1/4 cup roughly chopped parsley

1 clove garlic, grated

1 lemon, zested

Ohjeet

• preheat oven to 275 degrees Fahrenheit

• season all sides of short ribs with 1-2 tablespoons of salt and equal parts ground black pepper (this is not in the recipe, but I trust you to season with your heart)

sear short ribs on all sides in a medium sized dutch oven with 1 tablespoon canola oil, heated until very hot. This could take two batches to achieve, and that's fine. DO NOT overcrowd the pan

• take the short ribs out (there will be a lot of rendered fat from the short ribs. THIS IS GOOD!) and throw in your chopped carrots, onions, celery, and garlic to the pot. sauté until translucent and semi-soft

• add tomato paste and cook that for about a minute with the vegetables. this will allow your tomato paste to "wake up" from being stuck in a tube or can for so long!

• crush 14 ounce can of whole peeled tomatoes by hand, leaving them still chunky and "rustic", and add them to the pot

• add 1 tablespoon kosher salt and 1 tablespoon of black pepper, a long with the wine, beef bouillon, vinegar, and water to the pot

• place the short ribs back into the pot and place in the preheated oven for 3.5-4 hours, or until meat is releasing from the bone and fork tender, becoming "shreddy"

• in a large pot, boil salted water and add pasta, cooking until al dente

• blend braising liquid from short ribs (remove short ribs from liquid and shred short ribs, leaving behind all of the liquid and mirepoix. Discard the bones)

• add shredded short ribs back into the blended braising liquid and put on medium low heat

• once pasta is cooked, add pasta and 1/2 cup pasta water to the sauce and stir until combined

• add 1/2 cup Parmigiano cheese to the mixture and set aside

• in a small bowl, add roughly chopped parsley, garlic, and lemon zest and mix with fingers until combined. This will be the topping for the pasta

Muistiinpanot

Substack