Braised Short-ribs with Pasta Recipe

Overview:

🍽️ Recipe Name: Braised Short-ribs with Pasta
🕒 Cook Time: 4 hours
🕒 Prep Time: 30 minutes
🕒 Total Time: 4 hours 30 minutes
📝 Description: Featured on CBC Radio’s morning show THE GREAT NORTHWEST, from Thunder Bay Ontario, this great recipe comes from the Chef at that city’s CARIBOU RESTAURANT. It’s a hearty European dish perfect for a weeknight meal.

Nutritional Information (per serving):

• Calories: 1212.3
• Fat: 103g
• Saturated Fat: 38.6g
• Cholesterol: 172.4mg
• Sodium: 684.3mg
• Carbohydrates: 26.3g
• Fiber: 5.1g
• Sugar: 13.1g
• Protein: 35.8g

Ingredients:

Instructions:

1. Preparation:

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   • Ensure you have a heavy-bottomed pot that can go into your oven for this recipe.
   • Cooking starts on the stovetop, moves to the oven, then returns to the top-of-the-stove.
   • This recipe can also be prepared over 2 days.

2. Preheat:

   • Preheat your oven to 400°F.

3. Brown the Short-ribs:

   • On the stovetop, heat the pot and add olive oil.
   • Coat the short-ribs in flour, shaking off excess.
   • Sprinkle with oregano.
   • Brown the short-ribs one-at-a-time, ensuring they’re browned on all sides.
   • Remove the last ribs and lower the stove-top temperature.

4. Prepare the Braising Liquid:

   • Add onions and garlic to the pot and cook for two minutes.
   • Pour in the red wine and deglaze the pot by scraping all the brown bits from the bottom.
   • Return the ribs to the pot and add the crushed tomatoes. If the ribs aren’t almost covered, add some water.
   • Bring the pot to a simmer, cover with a lid or foil, and place it in the 400°F oven for 1 hour.

5. Braise the Short-ribs:

   • After 1 hour, reduce the oven heat to 300°F and cook the ribs for an additional 2 hours.
   • If preparing over 2 days, re-warm the sauce and ribs just enough to pull the meat off the bones. Shred the meat, discarding the bones, and return the meat to the sauce, reheating fully.

6. Assemble the Dish:

   • On the stove-top over medium heat, in another large pot, toss the cherry tomatoes until soft.
   • Add the remaining onions, garlic, and chilies, cooking and stirring for another 2 minutes.
   • Add the shredded rib-meat and sauce, and top it off with the remaining cherry tomatoes.
   • Cook, uncovered, for another 10 minutes.

7. Cook the Pasta:

   • Cook your pasta according to package instructions. The Chef of the CARIBOU RESTAURANT recommends using a thicker pasta like BUCATINI.
   • Drain the pasta and place it into a warm bowl.

8. Serve:

   • Scoop the braised short-ribs and sauce over the pasta, tossing to combine.
   • Garnish with fresh basil and grated parmesan cheese.

9. Enjoy!

   • Serve and enjoy your delicious Braised Short-ribs with Pasta dish!

This recipe, with its succulent short-ribs, rich tomato sauce, and al dente pasta, is sure to impress your family and friends. Whether enjoyed on a cozy weeknight dinner or served at a special occasion, it’s bound to become a favorite in your recipe collection. So, roll up your sleeves, gather your ingredients, and let’s get cooking! 🍝🍷