Comfort, comfort, comfort food is what I think of when creating "One-Pot Deliciousness" and my Slow-Braised Short Rib Pasta is definitely a keeper! The house was filled with delicious aromas all day long and my family couldn't wait to dig in. The best thing about this dish is that I used the left overs the next day and made Short-Rib Tacos! Two dinners in one bonus!
2 pounds quality beef short ribs
1 teaspoon kosher salt
1 teaspoon ground black pepper
1 tablespoon olive oil
1 cup yellow onion, roughly chopped
2 tablespoons garlic, peeled and minced
1 cup dry red wine
2 cups beef broth
1 bunch fresh sage, chopped
1 sprig rosemary
1 sprig bay leaf
4 ounces cremini or portobello mushrooms, roughly chopped
1 tablespoon butter
1 pound egg noodles or a noodle of your choice
1 ounce shaved parmesan, to garnish
Step 1Preheat oven to 350°F. Season the short ribs with salt and pepper. Heat oil on high heat in a large dutch oven, or heavy oven-safe pot with a lid. Place the short ribs, 4 at a time, in the oil and sear for 3 to 5 minutes a side until browned. Remove to a plate a repeat with remaining ribs.
Step 2Reduce the heat to medium-low and allow for the oil to cool down for a minute or two before proceeding. Add garlic, onions, and a pinch of salt and cook until the onions have softened. Add wine and scrape the browned bits of the bottom of the pan with a wooden spoon.
Step 3 Return the short ribs to the pot and add beef broth, the bunch of sage, rosemary, bay leaf, and star anise. Bring to a boil, cover, and remove from heat. Transfer to the oven and braise for 3 hours
Step 4Once finished and the meat is falling of the bone, remove the short ribs to plate or carving board. Remove the meat from the bone and set aside until needed. Discard bones and fat (or use for a beef stock later).\r\n
Step 5At this time, boil water for the pasta and cook pasta according to package directions.
Step 6With a spoon, skim the fat off of the remaining cooking juices. Try to remove as much as possible as there tends to be a good amount. Another suggestion is to cook the ribs until this point the day before and place in refrigerator. You will be able to take the chunks of white fat off the top. Quick and easy tip!
Step 7With a spoon, skim the fat off of the remaining cooking juices. Try to remove as much as possible as there tends to be a good amount.
Step 8Over medium heat, bring the jus, or cooking juices, to a simmer. Add cremini mushrooms, chopped sage, and butter or veal demi glace. Simmer for 5 minutes or longer. I prefer a longer slow cook time to really bring out the layered flavors.\r\nStrain the pasta and transfer to the sauce.
Step 9Strain the pasta and transfer to the sauce. Add the short rib meat and toss to coat. Plate and serve with parmesan cheese. Recipe inspired by In Sock Monkey Slippers