For a weekend or a birthday special, give this Port Braised Short Rib recipe a try! This is a recipe created with love and time so choose a time when you won’t be rushed to try out this special dish. While this recipe is not complicated, the slow cook time and amazing ingredient list is sure to deliver an unforgettable dinner for that someone special!!
PORT BRAISED SHORT RIBS ON PAPPARDELLE
Cook Time: 3 hours 15 minutes
Calories: 420 k/cal
1 sprig rosemary
3 sprigs thyme
1 bay leaf
1 small handful of parsley
150 g pancetta diced
1 tbsp olive oil
2 1/2 lb short ribs
Salt and pepper
1 large carrot peeled and diced
1 large parsnip peeled and diced
1 large stalk of celery diced
2 shallots finely diced
3 whole cloves of garlic peeled and left whole
1/2 tbsp all purpose flour
1 tbsp tomato paste
1/2 cup port
1 cup red wine 1 3/4 cups good quality beef stock Salt and pepper to taste 1 lb pappardelle pasta 3 tbsp finely grated parmigiano reggiano cheese 1/3 cup fresh ricotta torn into small pieces 1/4 cup Italian parsley leaves chopped
Preheat oven to 325 F. Place the rosemary, thyme, bay and parsley in a piece of cheesecloth to make a bouquet garni. Tie the pouch closed with kitchen string and set aside.
Heat a large dutch oven over medium heat and add in the pancetta. Cook until crispy and rendered, then transfer to a bowl.
Return the your Dutch oven to medium heat and add the oil if needed. Season the short ribs with salt and pepper and then add them to the oil to brown on all sides. Once browned, add them to the bowl with the pancetta.
Return the pot to medium heat and add the carrot, parsnip, celery, shallots and garlic. Sauté until fragrant and golden, about 7-8 minutes.
Add the flour and tomato paste and stir until well incorporated. Deglaze with the port while scraping up the little bits on the bottom of the pan. Once the port has evaporated, add in the red wine, beef stock and the bouquet garni.
Return the ribs and pancetta to the casserole and bring the liquid to a full simmer over medium high heat, then cover the dish and put it in the oven. Cook until the ribs are very tender and fall off the bone, about 2 hours 45 minutes – 3 hours.
Remove the pot from the oven, transfer the short ribs to a cutting board and shred the meat from the bone. Discard the fat from the top of the sauce in the pan and add back the meat to the sauce. If it’s thick and syrupy, then leave as is, but if you feel it’s still fairly loose then reduce the sauce over medium heat. Keep warm.
Meanwhile, bring a large pot of salted water to a boil. Add in the pasta and cook according to the package directions for al dente. Drain, and add the noodles to the pot with the meat along with the parmigiano cheese.
Divide between four bowls and top with parsley and little dollops of the ricotta cheese.
Recipe and photo courtesy of: Abbey’s Kitchen