Drunken Beef Rib Pasta
4 Hours | Serves 6
2 Plates (8 Bones) Bone-In Beef Chuck Short Ribs (approx. 6-8 lbs)
1 lb Short Pasta Noodle (Penne, Rigatoni, Rotini etc.)
1 Medium Yellow Onion Diced
1 Green Bell Pepper Stem and Seeds Removed and Diced
10 Garlic Cloves Peeled and Cut into 2-3 Pieces
3 Sprigs Fresh Rosemary Finely Minced
2, 750ml Bottles Red Wine
2 cups Beef Broth
2 cups Ricotta Cheese
2 cups Shredded Mozzarella Cheese
1 cup Grated Parmesan Cheese
3 Tbsp Extra Virgin Olive Oil
Kosher Salt to Taste
Ground Black Pepper to Taste
Remove the ribs from the refrigerator 20 minutes prior to cooking.
Trim most of the fat to avoid needing to skim the fat from the sauce after braising. Cut between each of the bones to create single-portion ribs. Season all sides of each rib with kosher salt and black pepper.
Place a large roasting or braising pan on medium-high heat. When heated, add the extra virgin olive oil. Sear each rib until brown on all sides. Remove the seared ribs from the pan.
Add the onions and peppers. Cook for 3-5 minutes or until onions start to caramelize. Add the garlic pieces and rosemary. Cook for 2-3 minutes.
Add the red wine. Bring the contents of the pan to a boil. Add the beef broth, kosher salt and black pepper to taste. Reduce the heat to medium-low to maintain a light simmer.
Place the ribs into the liquid and cover the pan. Maintain a light simmer for at least 3 hours or until the meat is fork tender.
Remove the ribs from the braising liquid. Shred the meat and set aside. Discard the membrane and any parts of the rib that did not break down.
Preheat the oven to 400 degrees.
While continuing to maintain a light simmer, add the pasta. Stir and cook the pasta for 5 minutes. Add the shredded beef. Stir and immediately transfer the contents of the pan to a large baking dish.
Add 1 cup of water to the pan and swirl to deglaze. Pour over the pasta and shredded beef.
Evenly distribute the ricotta cheese. Top with mozzarella and Parmesan cheese. Bake uncovered on the middle rack of the oven for 20.
2 Plates (8 Bones) Bone-In Beef Chuck Short Ribs (approx. 6-8 lbs)
1 lb Short Pasta Noodle (Penne, Rigatoni, Rotini etc.)
1 Medium Yellow Onion Diced
1 Green Bell Pepper Stem and Seeds Removed and Diced
10 Garlic Cloves Peeled and Cut into 2-3 Pieces
3 Sprigs Fresh Rosemary Finely Minced
2, 750ml Bottles Red Wine
2 cups Beef Broth
2 cups Ricotta Cheese
2 cups Shredded Mozzarella Cheese
1 cup Grated Parmesan Cheese
3 Tbsp Extra Virgin Olive Oil
Kosher Salt to Taste
Ground Black Pepper to Taste
Remove the ribs from the refrigerator 20 minutes prior to cooking.
Trim most of the fat to avoid needing to skim the fat from the sauce after braising. Cut between each of the bones to create single-portion ribs. Season all sides of each rib with kosher salt and black pepper.
Place a large roasting or braising pan on medium-high heat. When heated, add the extra virgin olive oil. Sear each rib until brown on all sides. Remove the seared ribs from the pan.
Add the onions and peppers. Cook for 3-5 minutes or until onions start to caramelize. Add the garlic pieces and rosemary. Cook for 2-3 minutes.
Add the red wine. Bring the contents of the pan to a boil. Add the beef broth, kosher salt and black pepper to taste. Reduce the heat to medium-low to maintain a light simmer.
Place the ribs into the liquid and cover the pan. Maintain a light simmer for at least 3 hours or until the meat is fork tender.
Remove the ribs from the braising liquid. Shred the meat and set aside. Discard the membrane and any parts of the rib that did not break down.
Preheat the oven to 400 degrees.
While continuing to maintain a light simmer, add the pasta. Stir and cook the pasta for 5 minutes. Add the shredded beef. Stir and immediately transfer the contents of the pan to a large baking dish.
Add 1 cup of water to the pan and swirl to deglaze. Pour over the pasta and shredded beef.
Evenly distribute the ricotta cheese. Top with mozzarella and Parmesan cheese. Bake uncovered on the middle rack of the oven for 20.