Rigatoni with Braised Short Ribs
2 lb rigatoni pasta
½ to 1 cup cooking liquid from pasta
½ cup grated parmesan cheese
1 batch braised beef short ribs (see sub recipe)
3 Tbsp unsalted butter
¼ cup fresh parsley, chopped
To taste, salt
As needed, shaved parmesan for garnish
Bring gallon of water and ¼ cup of salt to boil.
While the water comes to a boil, roughly chop the cooked short ribs and add it to a large sauté pan with braising liquid. Warm short ribs and the liquid on medium heat.
When boiling the pasta, cook about 2 minutes less than the directions indicated on the box since it will finish cooking once added to the sauce.
Once the pasta has boiled, strain and add straight into the short rib pan. Toss everything together and add butter.
Add some of the reserved cooking liquid from pasta to the pan – this helps to cook the pasta and keeps the sauce from drying out, as well as slightly thickening and seasoning the sauce.
Add grated parmesan into the sauce and mix well.
Once the pasta is al dente, take the pan off the heat and add parsley.
Transfer pasta to a large serving platter, shave parmesan on top for garnish and serve immediately.
To make braised beef short ribs, you’ll need:
5# beef short ribs, trimmed of fat
½ cup whole garlic
3 each large onion, large dice
2 each medium carrot, peeled and large dice
4 each stalks of celery, large dice
1 cup red wine
14 oz can peeled tomatoes, La Valle
1 stalk rosemary
4 stalks thyme
¾ cup red wine vinegar
As needed, brown chicken stock
Trim beef short ribs of any excess fat, especially around the bones.
In a large braising pot, lightly season the ribs and sear golden brown. Set aside.
Heat a little oil and add garlic, thyme, rosemary and mirepoix. Cook until well caramelized.
Deglaze with red wine and vinegar. Reduce by ½.
Add tomatoes and reduce by ¼.
Place ribs back in with the vegetables.
Add chicken stock to cover. Bring to a boil then reduce to a simmer.
Cover with aluminum foil and cook in a 400-degree oven for 2 ½ hours.
When done, remove ribs from the liquid and allow to cool. Strain the sauce through a chinois (fine strainer). Reduce to consistency, strain again, cool and reserve.
When ribs are cold, trim off any additional fat. Discard the waste.
Square off the ribs and slice the ribs in to ¼ inch slices. Reserve this trim for another use.