Scott’s Sunday Afternoon Braised Short Ribs with Pasta

This is a perfect recipe for a lazy Sunday afternoon! The short ribs need about 3 hours to cook – so start around 2 PM and you’ll be ready for a great dinner about 5:30 or 6 PM. Have a bottle of good Zinfandel handy – it’s a perfect match to this dish!

The inspiration for this recipe came from Giada De Laurentiis – but I made a bunch of modifications – basically to make it simpler and easier. I really don’t like recipes that use amounts that result in wasting portions of ingredients you buy in standard size packages. So, I adjusted – and simplified using some Trader Joe’s items – and the result was great!

Ingredients

  • 3 Tbs olive oil
  • 3 oz chopped pancetta (Columbus Salame package – available at Draeger’s)
  • 2-1/2 lbs short ribs
  • 1/4 cup flour
  • 1 package Trader Joe’s Mirepoix (combination of chopped carrots, onions, and celery)
  • 2 tsp chopped garlic
  • 1/2 cup chopped fresh Italian parsley
  • 1 14-oz can diced tomatoes (prefer Muir Glen organic)
  • 1 small can tomato paste (prefer Muir Glen organic)
  • 1 Tbs Herbs de Provence
  • 1 quart Trader Joe’s Organic Beef Broth
  • 3/4 cup red wine
  • 1 pound flat pasta – fettucine, tagliatelle (if you can find it), etc.

Directions

  1. Season the short ribs with flour, kosher salt and fresh ground pepper.
  2. Heat the olive oil in a large pot over medium heat. Cook the pancetta until golden brown – about four minutes. Remove using a slotted spoon and set aside.
  3. Brown the short ribs in the same pot – on all sides. Remove and set aside.
  4. Add the Mirepoix to the pot. Add the garlic and parsley. Cook for 5-7 minutes until vegetables have softened a bit.
  5. Add the diced tomatoes and the tomato paste. Stir.
  6. Add the Herbs de Provence, beef broth, and wine. Add back the pancetta and the short ribs. Bring to a boil. Reduce heat and simmer, covered, for 1 hour and 15 minutes.
  7. Remove the lid and simmer for another 1 hour and 30 minutes.
  8. Remove the short ribs and bones from the pot. Discard the bones. Shred the meat and return it to the pot. Season to taste.
  9. Cook the pasta (8-10 minutes in boiling, salted water for dried pasta).
  10. Drain pasta, combine into pot with meat and sauce. Stir.
  11. Serve in bowls – optionally add 1 tsp shaved dark chocolate (we tried this – it was too much – we’d skip the dark chocolate!). Serve with a good Zinfandel!

[First posted: March 14, 2009]

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