Braised Short Rib Pasta

Difficulty Level: Moderate

Total Time: 4 hours

Serving Size: 4-6 servings

Ingredients:

• 1 lb. mafalde corti

• 75 - 1 lb. boneless beef short ribs

• 2 tbsp. extra virgin olive oil

• 1/3 yellow onion, chopped

• 1/3 cup carrots, chopped

• 1/3 cup celery, chopped

• 4 garlic cloves, minced

• 3/4 cup red wine (I used Barolo)

• 2 tbsp. tomato paste

• 14. oz whole peeled tomatoes

• 3 cups beef stock

• 1 bay leaf

• 4 sprigs rosemary

• Salt & pepper to taste

• Toasted garlic-panko breadcrumbs

• 4 oz. stracciatella

• Aged balsamic to finish

  
  

Garlic Panko Breadcrumbs:

• 1/2 cup plain panko breadcrumbs

• 2 tbsp. extra virgin olive oil

• 1 garlic clove, minced

• 1/4 tsp. salt

Pro Tip: The braised short rib ragu can be made a day ahead and any extra will keep in the freezer for 1-2 months.

Directions:

Garlic Panko Breadcrumbs:

1. Sauté the minced garlic in olive oil over low heat until fragrant, about 1-2 minutes.

2. Add the panko breadcrumbs and salt; toast until golden brown.

   
   

Braised Short Rib pasta:

1. In a shallow, oven-safe braising pot, heat the olive oil and sear the short rib over medium heat on all sides. Remove and set aside.

2. 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, until soft. Add the minced garlic and sauté for a further 1-2 minutes.

3. Stir in the tomato paste and saute for a further 1-2 minutes. Stir in the red wine, tomatoes and beef stock. Add the short rib back to the pot along with the rosemary and bay leaf and cover with a lid.

4. Braise over low heat for about 3 hours until the meat is fully cooked and tender. Check the short rib every so often and add more braising liquid if needed.

5. Once the short rib has finished cooking, pull it apart with a fork.

6. Bring a large pot of water to a boil, add plenty of salt. Cook the pasta until it’s al dente. Reserve 1 cup of pasta water.

7. Once the pasta has finished cooking, add it to the pot with the short rib ragu and 1/2 cup pasta water. Add more pasta water as needed, 1/4 cup at a time.

8. Plate and top with stracciatella, balsamic and toasted garlic panko breadcrumbs .