Braised Short Ribs with Tagliatelle

December 7, 2017

 

The holidays are here (basically), which gets me excited for lots of of cozy dinners at home with friends and family. But sometimes the desire to have people over is outweighed by the stress of what to make and the preparation of "entertaining". Beef short ribs are a great way to go when the stress starts to build because on their own they are already pretty tasty. This dish is richer than others I have posted, but in the end I still see it as a win because it's home-cooked and nothing beats dining in with all your favourite people. 

 

Helpful Hints:

  • Look for bone-in, English style short ribs (they are easy to find at most grocery stores)

  • Serve it with a bright salad - I would suggest keeping it simple with some mixed greens, fennel (or granny smith apple), shallots and a white wine vinaigrette

Prep Time: 15 minutes

Total Time: 3 hours (but really you're just babysitting a pot that stays in the oven the whole time)

Difficulty: Easy

Serves 10 

 

INGREDIENTS

4 lbs English style short ribs (weight isn't that important here, you can do a little more or less)

4 tsp salt (more than you would expect, but I SWEAR it's necessary)

Pepper to taste

2-3 tbsp oil

1 medium carrot, diced

1 large onion, diced

2-3 cloves or garlic, minced

1 tbsp tomato paste

1 - 28oz can of peeled tomatoes (if using crushed tomatoes = approximately 3 cups)

3/4 cup red wine

1/2 cup low sodium chicken or vegetable stock

100 g/person (plus 3 extra servings) fresh linguine or tagliatelle

Chilli flakes (to serve)

Parmesan (to serve)

Fresh Italian parsley (to serve)

 

METHOD

Preheat oven to 350 degrees.

Lay the short ribs on a cutting board and season with salt and pepper. 

In a separate bowl, place the peeled tomatoes and crush by hand. It doesn't have to be perfect, you just don't want whole tomatoes floating around in the sauce.

In a dutch oven, heat oil over medium heat. It says 2-3 tbsp, but what you want is a thin layer on the bottom of the pot. 

Place short ribs in the oil and sear each side until a crust forms. Once you have finished searing, transfer the ribs to a plate and set aside.

Add the chopped carrot, onion and garlic and tomato paste to the dutch oven and stir frequently until onions are clear. 

Add the crushed tomatoes and let simmer for 3-5 minutes then add the red wine.

After the wine has been added, place the short ribs back in the pot as well as any juices that have accumulated on the plate. 

Add the stock. I think 1/2 cup should be adequate (it works well with my pot), but what you want is for the liquid to be at level with the meat. Just be sure your pot isn't overflowing, so if you need less, add less.

Place the pot in the oven for 2.5 hours.

After cooking time in the oven has elapsed, remove the short ribs from the dutch oven and set on a large cutting board.

Using 2 forks, shred the short ribs into smaller pieces (don't over shred!) and then return the meat back to the pot.

In the meantime, bring a pot of water to boil and cook pasta as directed. Once cooked, add the pasta to the sauce and mix well.

To serve, garnish with parmesan (the more the better), chilli flakes and fresh parsley.

 

 

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