Drunken Beef Rib Baked Pasta

Name: Drunken Beef Rib Baked Pasta
Total time: 240 min
Yield: 6
Ingredients: 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

Red-wine-braised short ribs and pasta baked with ricotta, mozzarella and Parmesan.

Ingredients

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

Method

PREPARE THE RIBS: Remove the ribs from the refrigerator 20 minutes before cooking. Trim most of the fat, cut between the bones into individual ribs and season all sides with salt and pepper.
SEAR: Heat a large roasting or braising pan over medium-high heat. Add the olive oil and sear the ribs until brown on all sides. Remove and set aside.
COOK THE AROMATICS: Add the onion and pepper. Cook for 3–5 minutes, until the onion begins to caramelize. Add the garlic and rosemary and cook for 2–3 minutes.
BRAISE: Add the red wine and bring to a boil. Add the broth and season with salt and pepper. Reduce the heat to maintain a gentle simmer, return the ribs and cover. Simmer for at least 3 hours, until fork-tender.
SHRED THE BEEF: Remove the ribs from the liquid. Shred the meat, discarding the bones, membrane and any pieces that have not broken down. Preheat the oven to 400°F.
START THE PASTA: Keep the braising liquid gently simmering. Add the pasta and cook, stirring, for 5 minutes. Stir in the shredded beef and immediately transfer to a large baking dish. Add 1 cup water to the empty pan, swirl to release the remaining juices and pour over the pasta.
ADD THE CHEESE AND BAKE: Distribute the ricotta over the pasta and top with mozzarella and Parmesan. Bake uncovered on the middle rack for 20 minutes.