A rich, slow-simmered pasta with braised short ribs, – packed with flavour and warmth, with meltingly tender, almost glazed meat.
Jes made this wonderful pasta for me a couple of weeks ago, and it truly deserves a place on the blog.
It holds so much flavour, – and yet it is quite simple, with only a few flavouring ingredients.
We like to buy short ribs when we are on Fanø, from one of the local farm shops. It is not a cut you will necessarily come across in the supermarket, but your butcher can certainly help you.
It really does taste incredibly good, and it is perfect for entertaining, as it looks after itself most of the time.
Short rib pasta – Pasta with braised short ribs
Recipe for a rich, slow-simmered pasta dish with braised beef short ribs.
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Ingredients
- 1,5 kg beef short ribs
- 1 l stock, – chicken, beef or vegetable
- 300 ml red wine
- 2 large carrots, cut into small dice
- 2 onions, finely chopped
- 2-3 sticks celery, cut into small dice
- 3 cloves garlic, crushed
- 3 sprigs thyme
- 3 sprigs rosemary
- 2 sprigs sage
- 1 handful fresh basil
- 3 tbsp tomato purée
- Salt and pepper
- Olive oil
- 500 g pasta
- Optional: Parmesan and finely chopped parsley for the top
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Method
- Pat the meat dry and season with salt and plenty of freshly ground pepper.
- Heat a splash of oil in a large heavy-based pot and brown the short ribs on all sides over a good high heat. They need a deep, dark browning, – that is how you build plenty of flavour for the dish.Lift out the ribs and set them on a plate.
- In the same pot, sauté the vegetables, – onions, carrots and celery. Turn the heat down so they do not catch, but cook them well until lightly golden, about 15 minutes.
- Add the crushed garlic and cook it with the vegetables for the last 3-4 minutes.
- Add the tomato purée and cook it through well for a couple of minutes.
- Return the short ribs to the pot, add the 300 ml red wine and let it reduce for a moment.
- Pour in the stock, tie the herbs together (except the basil), and add them to the pot. Let the dish simmer very gently for 3-4 hours, with the lid ajar.Keep an eye on it in case extra liquid needs to be added.
- Check that the meat is tender, then lift out the ribs and set them aside.
- Strain the stock through a fine-mesh sieve and pour it back into the pot, – discard the solids.
- Pull the meat from the bones with 2 forks, and return it to the pot with the stock.
- Add the fresh basil leaves and let the dish reduce slightly over a low heat while you cook the pasta according to the packet instructions.
- Season the dish with pepper and, if needed, salt, – and toss the pasta through it.*Feel free to lift the pasta straight from its pot so a little cooking water clings to it, – and adjust the consistency with cooking water if needed.
- Serve topped with Parmesan and a scattering of fresh herbs.
Nutrition
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Har du tip til gårdbutikken? Bor lige i nærheden
Hej Lone
Ved ikke hvorfor din besked har gemt sig sådan, men i hvert fald er de fra Sønderho gårdbutik 🙂
Warm wishes, Dianna