Beef Short Rib Pasta

If you have the time,  you can turn a relatively inexpensive cut of meat into an amazingly rich and flavorful pasta dish.  The flavors can stand on their own without the addition of a decadent shaving of black truffles, but I always like the extra kick.

I started making this this dish when I would have extra short-ribs from a dinner party but then needed more than just leftovers because I was feeding dozens of hungry people for brunch.

I also use a variation of this recipe to make short rib “Shepard’s Pie,” mini short rib sandwiches with 🐮 Horseradish Steak Sauce, and a mushroom risotto with the sauce and meat mixed in.

Serves 20 (or save some for later)

Ingredients

• 8-10 boneless beef short ribs, around 8 inches long (I get then at COSTCO)
• 4 teaspoons kosher salt
• 3 teaspoons freshly ground pepper
• 8 sprigs of thyme
• 6 sprigs of rosemary
• 2 fresh bay leafs
• 4 peeled and rough chopped carrots
• 2 celery rough chopped
• 4 cups of sliced yellow onions
• 6 shallots rough chopped
• 6 garlic cloves rough chopped
• 1 teaspoon of red pepper flakes
• 1 4.5 oz tube of tomato paste
• 1 28 oz can of San Marzano peeled whole plum tomatoes
• 4 tablespoons of all purpose flour
• 2 bottles of caberenet wine
• 2 quarts of beef stock
• 1 pound of mushrooms, buttons are fine or go up the scale to whatever you would like, roast for 25 minutes at 400 degrees, salt and pepper to taste
• 1 cup creme fraiche
• 2 pounds of pasta, bucatini or linguini

Time to Cook

• Turn the oven to 325 degrees
• Take the meat out and put on a baking sheet, liberally salt and pepper
• Heat the dutch oven with a few tablespoons of olive oil on a high heat, allowing it to get very hot.  Brown all of the short ribs on the very high heat, about 3 minutes each side and place back on the baking sheet
• Lower the heat to medium and add sliced onions, 4 peeled and rough chopped carrots, shallots, garlic, hot pepper flakes, rosemary and thyme. Sauté until translucent and lightly browned, around 5 minutes
• Stir in the tomato paste and stir in with a wooden spoon, cook for a few minutes
• Add the flour and combine, cook for 2 more minutes
• Add the wine, bay leaf and tomatoes w/ juices
• Bring to a boil and then lower heat to simmer for 25 minutes
• Add the beef  stock and a teaspoon of kosher salt and a half teaspoon of freshly- ground pepper to covers the ribs.  Turn the heat up until it simmers (bubbles), cover and put in the over for 3 hours.  Stir every hour
• Take the dutch oven out of the oven and remove the beef ribs, strain out all the vegetables and then put the sauce in a container and refrigerate over night.  Wrap the meat tightly.
• The next day remove the sauce from the refrigerator and skim the fat from the top
• Roast the mushrooms at 400 degrees for 25 minutes
• Bring the sauce to a rolling boil then simmer for 90 minutes to reduce the stock to a thick consistency whisk in the creme fraiche until it has blended, add the mushrooms and the beef that has been shredded, cook for 15 more minutes
• Cook the hand cut fresh pasta 2/3 as long as the manufacturer suggests, strain and finish the pasta in the sauce
• Salt and pepper to taste
• Serve with parmesan cheese or shredded Gruyere available for guests