Ingredients
Short Rib
b
2 lb bone in short rib
s
salt and pepper, to taste
o
olive oil
c
1 celery stalk, cut into large pieces
l
1 large carrot, cut into large pieces
s
1 shallots, cut into large pieces
g
2 garlic cloves
b
3 tbsp butter
d
½ cup dry white wine
b
32 oz beef stock
s
1 - 2 springs of fresh rosemary
s
1 - 2 springs of fresh thyme
White Wine Pasta Sauce
c
16 oz calamarata pasta (or rigatoni)
r
reserved pasta water
o
olive oil
s
1 shallot, thinly sliced
g
1 tbsp garlic, minced
b
1 tbsp butter
b
2 cup baby bella mushrooms, quartered
f
1 tsp fresh rosemary, finely chopped
f
1 tsp fresh thyme, finely chopped
s
salt and pepper, to taste
d
½ cup dry white wine
r
reserved braising liquid
h
1 cup heavy cream
p
1 ½ cup pecorino romano, freshly grated
f
2 tbsp fresh italian parsley, chopped
Directions
Short Rib
1
Remove the short ribs from the refrigerator and allow them to sit at room temperature for 30 minutes.
b
2 lb bone in short rib
2
Preheat oven to 350°F.
3
Season the short ribs generously on all sides with salt and ground black pepper.
s
salt and pepper, to taste
4
Preheat a dutch oven over high heat. Once fully heated, add a thin layer of oil. Place the short ribs in the dutch oven and sear undisturbed for 1–2 minutes per side, until a deep, well-developed crust forms. Remove the short ribs and set aside.
o
olive oil
5
Reduce the heat to medium-low. Add the butter to the dutch oven and allow it to melt completely.
b
3 tbsp butter
6
Add the celery, carrot, shallot, and garlic, and sauté for 2–3 minutes, stirring occasionally, until aromatic and lightly softened.
c
1 celery stalk, cut into large pieces
l
1 large carrot, cut into large pieces
s
1 shallots, cut into large pieces
g
2 garlic cloves
7
Deglaze the pot with white wine, scraping up any browned bits from the bottom. Simmer for several minutes to reduce slightly and cook off the alcohol.
d
½ cup dry white wine
8
Stir in the beef stock, then return the seared short ribs to the dutch oven along with the herbs. Bring the liquid to a gentle simmer.
b
32 oz beef stock
s
1 - 2 springs of fresh rosemary
s
1 - 2 springs of fresh thyme
9
Cover the dutch oven with a tight-fitting lid and transfer to the preheated oven. Braise for a minimum of 2½ hours, or until the short ribs are fork-tender.
10
Remove the dutch oven from the oven and transfer the short ribs to a separate plate. Allow to cool slightly, then shred the meat.
11
Carefully strain the braising liquid through a fine-mesh sieve and reserve (you will need it for the pasta sauce).
White Wine Pasta Sauce
1
Bring a large pot of generously salted water to a rolling boil. Cook the pasta until just shy of al dente, approximately 2 minutes less than the package instructions. Reserve pasta water, then drain and set aside.
c
16 oz calamarata pasta (or rigatoni)
2
While the water comes to a boil, prepare the sauce.
3
Heat a large, high-sided sauté pan over medium heat and add a light drizzle of oil. Add the shallot and garlic and sauté until softened and fragrant, seasoning lightly with salt and freshly ground black pepper.
o
olive oil
s
1 shallot, thinly sliced
g
1 tbsp garlic, minced
s
salt and pepper, to taste
4
Add the butter, mushrooms, and herbs to the pan. Cook, stirring occasionally, until the mushrooms release their moisture and begin to brown slightly, about 3–5 minutes.
b
1 tbsp butter
b
2 cup baby bella mushrooms, quartered
f
1 tsp fresh rosemary, finely chopped
f
1 tsp fresh thyme, finely chopped
5
Deglaze the pan with white wine, scraping up any fond from the bottom. Bring to a gentle simmer and allow the wine to reduce slightly.
d
½ cup dry white wine
6
Stir in approximately ¾ cup of the reserved braising liquid and return the sauce to a gentle simmer, stirring occasionally.
r
reserved braising liquid
7
Add the heavy cream and pecorino romano, stirring frequently until the cheese melts and the sauce thickens slightly.
h
1 cup heavy cream
p
1 ½ cup pecorino romano, freshly grated
8
Reduce the heat to low and add the cooked pasta, shredded short rib, and parsley. Toss continuously until the pasta is evenly coated and cooked to the desired tenderness (if the sauce becomes too thick, adjust the consistency with reserved pasta water, adding a small amount at a time).
f
2 tbsp fresh italian parsley, chopped
9
Turn the heat off. Taste and season with salt and pepper as needed.
10
Serve immediately and enjoy!
