Difficulty Level: Difficult
Total Time: 5 hours
Serving Size: 4-6 servings
Braised Short Rib (can be made a day ahead):
.75 - 1 lb. boneless beef short ribs
2 tbsp. extra virgin olive oil
1/2 yellow onion, chopped
1/2 cup carrots, chopped
1/2 cup celery, chopped
4 garlic cloves, minced
3/4 cup red wine (Brunello or Barolo are good options)
2 tbsp. tomato paste
3 cups beef stock
Salt & pepper to taste
Braised Short Rib Cappelletti
1 cup ‘00’ wheat flour
1/2 cup semolina flour
2 eggs, 2 yolks
~1 lb. braised short rib
1/2 cup Parmigiano Reggiano, finely grated
1/4 tsp. salt
4 tbsp. butter
8 sage leaves
Braised Short Rib:
Preheat oven to 300°F. In a shallow, oven-safe braising pot, heat the olive oil and sear the short rib over medium heat on all sides. Remove from the pot and set aside.
In the same pot, add the chopped onion, carrot and celery. Add salt and pepper to taste. Sauté over medium heat for 4-5 minutes. Add the minced garlic and sauté for a further 1-2 minutes.
Add the red wine to deglaze the pot. Stir in the tomato paste and beef stock. Add the short rib back to the pot and cover with a lid.
Slow roast in the oven for 3-3 ½ hours until the meat is fully cooked and tender. Check the short rib every so often and add more braising liquid if it looks to be cooking down too much.
Once the short rib has finished cooking, remove it from the pot and set aside.
Strain the remaining braising liquid (sugo d'arrosto) and allow to cool in the refrigerator. Skim any excess fat off of the top and strain again using a cheesecloth or fine mesh sieve.
In a bowl, mix together the two types of flour and create a well. Add in the eggs and yolks. Using a fork, whisk the eggs, slowly bringing in the flour to form the dough. Once the dough has formed, knead for about 10 minutes. Wrap tightly in plastic wrap and let rest for a minimum of 30 minutes. The dough can also be made ahead of time and rest overnight.
For the filling, add the braised short rib, Parmigiano and salt to a blender. Blend until smooth.
After the dough has rested, divide into four even pieces and roll out into long, thin sheets. (7 on the Marcato Atlas Pasta machine or KitchenAid pasta roller attachment).
Using a round cutter, about 3-4 inches in diameter, cut small circles for the cappelletti. Place about 1/2 tbsp. of the filling onto each circle and shape the cappelletti.
Bring a large pot of water to a boil.
Meanwhile, in a sauté pan over medium heat, melt the butter until it begins to bubble and turn caramel brown in color, stirring frequently. Be careful not to burn! Add the sage leaves to the brown butter and fry until they are nice and crispy. Remove the pan from heat. Remove the sage leaves and set aside.
Once the water comes to a boil, add plenty of salt. Cook the cappelletti for 2-3 minutes until they float to the top.
Strain and add the cappelletti to the sauté pan along with the brown butter and sugo d'arrosto.
Plate and top with crispy sage leaves.