RagÙ Of Short Ribs With Fettuccini And Pecorino Romano Recipes

SHORT RIB RAGU WITH DRUNKEN PAPPARDELLE

Steps:

• Adding wine-steeped pasta to the leftover wine-braised beef ragu is super-intense.
• Heat the extra-virgin olive oil in Dutch oven over medium-high heat, add the carrots, onions, celery, garlic and season with salt, and pepper. Cook until very tender, then stir in the tomato paste, stock, short rib meat, and braising sauce. Heat through, then cool completely and store for make-ahead meal. Skim the fat and reheat, covered, over medium heat.
• While the sauce reheats, bring 5 to 6 cups of water to a boil with 1 bottle red wine. Add the pasta and cook to al dente. Drain the pasta and toss with sauce to coat, then top with Pecorino cheese and chopped parsley.

SHORT RIB RAGU WITH PAPPARDELLE AND PECORINO ROMANO

Steps:

• Heat oven to 325 degrees F.
• Place a 5-quart casserole or Dutch oven over medium heat. Add oil, and heat until it is almost smoking. Season short ribs generously with salt and pepper. Working in batches if necessary, add short ribs to the hot oil. Cook ribs until browned on both sides. Remove ribs from casserole, and transfer to a large bowl. Set aside.
• Meanwhile, prepare bouquet garni: Place bay leaf, rosemary, thyme, and parsley in the center of a square of cheesecloth. Bring edges together, and tie with kitchen string. Set bouquet garni aside.
• Add carrots, celery, onion, and shallots to oil in the casserole, and cook over medium heat, stirring occasionally, until vegetables are softened and golden, about 10 minutes.
• Add flour and tomato paste to the casserole, and stir to combine. Add ruby port; stir with wooden spoon until all browned bits have been scraped from the pan and the bottom of the casserole is clean. Add red wine, and simmer until the liquid is reduced by half. Add garlic, beef stock, and the reserved bouquet garni.
• Return browned ribs to the casserole. Bring the liquid to a simmer over medium-high heat. Cover the casserole, and place it in the oven. Cook until ribs are very tender, about 3 hours.
• Remove the cooked ribs from the casserole. Set the casserole on the stove top over medium heat, and simmer to thicken sauce just slightly. As soon as the short ribs are cool enough to handle, remove the meat from the bones, and shred into small pieces. Degrease the sauce and discard the bouquet garni. Return shredded meat to casserole, and simmer to reduce sauce by about half.
• Fill a large pot with water and add a few tablespoons of salt. Set over high heat, and bring to a boil. Salt well, and stir in pasta. Cook until pasta is al dente. Drain pasta, and serve with short-rib ragu, sprinkle with the parsley. Serve with freshly grated Percorino Romano.

RAGÙ OF SHORT RIBS WITH FETTUCCINI AND PECORINO ROMANO

Steps:

• 1. Once short ribs are cool enough to handle, remove from pot. Remove meat from bones, and shred into small pieces. Set aside. Meanwhile, bring another large pot of water and 3 tablespoons salt to a boil over high heat. 2. Skim excess fat off top of short rib cooking liquid. Decrease heat to low and continue to cook, occasionally skimming fat off top, until a light gravy-like consistency is reached. This step may not be necessary or may take up to 20 minutes. If initially too thick, add stock or water. If too thin, increase heat and reduce liquid. 3. Return shredded meat to casserole, and simmer until meat is heated throughout, 5-10 minutes. Adjust seasoning with salt, pepper and a bit of balsamic vinegar, if desired. 4. Cook pasta in boiling water until al dente. Drain pasta, return to pot and stir in ragù. Divide among hot plates and garnish with parsley. Pass cheese separately.