Beef Short Ribs With Rigatoni Food

SHORT RIB RAGù RECIPE BY TASTY

Steps:

• Pat the short ribs with paper towels to remove any excess moisture, then season generously with 2 teaspoons kosher salt and 2 teaspoons pepper.
• Add the olive oil to a Dutch oven or large, heavy-bottomed pot and heat over high heat until shimmering. Add half the short ribs and sear on each side until deep brown, about 7 minutes total. Remove from the pan and set aside. Repeat with the remaining short ribs.
• Discard all but 1 tablespoon of rendered fat from the pot. Add the onion, carrot, garlic, 1 teaspoon of salt, and 1 teaspoon of pepper. Sauté over medium heat until the vegetables are softened, about 5 minutes.
• Add the tomato paste and sauté for a few more minutes, until darkened and thickened.
• Pour in the wine and use a wooden spoon to scrape any browned bits, or fond, from the bottom and sides of the pan. Reduce the liquid by half, about 15 minutes.
• Add the crushed tomatoes, beef stock, mustard, bay leaves, and thyme to the pot. Stir to combine.
• Add the short ribs, making sure the meat is submerged. Bring to a boil, then reduce the heat to low and cover. Simmer for about 2 hours, stirring occasionally. Add up to 1 cup (240 ml) of water as needed if the sauce gets too thick. Skim excess fat off the top as needed. The short ribs are done when the meat pulls apart easily.
• Discard any bones that the meat has fallen off of, as well as the bay leaves and thyme stems. Transfer the short ribs to a cutting board. Pull out any remaining bones and discard. Using two forks, shred the meat, then return to the pot.
• Add salt and pepper to taste. Simmer for 15 minutes over low heat.
• Cook the pasta according to the package instructions. Plate the pasta in shallow bowls and ladle a scoop of ragù on top. Garnish with finely chopped parsley and freshly grated Parmesan cheese.
• Enjoy!

BRAISED SHORT RIBS WITH GRAVY

Steps:

• Preheat oven to 325°. Sprinkle short ribs with 1/2 teaspoon pepper and salt. In an ovenproof Dutch oven over medium-high heat, brown ribs in oil in batches. Remove meat and set aside. Add next five ingredients to drippings; cook until tender. Add wine, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced by half. , Return ribs to pan. Add 4 cups broth, rosemary, oregano, bay leaf and remaining pepper; bring to a boil. Bake, covered, until meat is tender, 1-1/2 to 2 hours. Remove ribs to a serving platter and tent with foil. Discard herbs., Pour drippings and loosened browned bits from roasting pan into a measuring cup. Skim fat. Add enough remaining broth to drippings to measure 1 cup. In a small saucepan, melt butter; stir in flour until smooth. Gradually whisk in broth mixture. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Serve with ribs.

BRAISED SHORT-RIBS WITH PASTA

Steps:

• You will need a heavy-bottomed pot that can go into your oven for this recipe.
• Cooking starts on the stovetop, moves to the oven, then returns to the top-of-the-stove.
• As well, it can be prepared over 2 days.
• Preheat oven to 400*F.
• On top of stove, get pot"hot" and add oil.
• Coat ribs in flour, shaking off excess.
• Sprinkle with oregano.
• Brown ribs one-at-a-time, browning them on all sides.
• Remove last ribs and lower stove-top temp.
• Add onions and garlic and cook for two minutes.
• Add wine.
• Deglaze the pot by scrapping all the brown bits from the bottom Return the ribs to the pot and add the can of tomatoes.
• (The ribs should be almost covered, but if not, add some water.) Bring the pot to a simmer and cover with lid or foil.
• Place pot in 400*F oven for 1 hour.
• Reduce oven heat to 300*F and cook ribs for an additional 2 hours.
• (All the above can be done the day ahead. Should you go the 2-day route, re-warm the sauce and ribs just enough to pull the meat off the bones.) Shred the meat discarding the bones.
• Return meat to the sauce and reheat fully.
• TO ASSEMBLE: On the stove-top over medium heat (and in another large pot), toss the cherry tomatoes.
• Cook tomatoes until soft.
• Add the last group of onions, garlic and chilis and cook, stirring, for another 2 minutes.
• Add the rib-meat and sauce and top it off with the last cup of tomatoes.
• Cook, uncovered, for another 10 minutes.
• Cook your pasta.
• (The Chef of the CARIBOU RESTAURANT recommends using a pasta like BUCATINI- a thicker one you can easily eat with just a fork.) Drain the pasta and put into a warm bowl.
• Scoop meat and sauce over the pasta and toss.
• Top with fresh basil and grated cheese.
• Enjoy!

SICILIAN SWEET & SAVORY BUCATINI WITH BROCCOLI RABE

Steps:

• Step 1Bring 3 to 4 inches of water to a full boil in a large pot. Season with salt, add the broccoli rabe and cook until crisp-tender, about 3 minutes; drain. Refill the pot with 6 quarts water and bring to a boil for the pasta. Pat the broccoli rabe dry. Step 2In a large skillet, heat the oil, three turns of the pan, over medium. Add the anchovies; cook, stirring often, until they break down and melt into the oil, about 2 minutes. Add the garlic, chile pepper, shallot and raisins. Cook, stirring often, until the shallot softens, about 3 minutes. Add the stock and wine, then the saffron; let it bloom in the sauce.Step 3Salt the boiling water, add the pasta and cook until 1 minute shy of the package directions, 7 to 8 minutes.Step 4Add the broccoli rabe to the saffron sauce and cook until heated through, 1 to 2 minutes.Step 5Add 1/2 cup of the pasta cooking water to the sauce, then drain the pasta. Add the pasta to the sauce and toss to combine. Add the parsley; season with salt to taste. Serve the pasta in shallow bowls topped with the cheese and nuts.

RIGATONI WITH SPICED BEEF RAGU

Steps:

• Adjust oven rack to lower-middle position and heat oven to 325 degrees. Microwave ½ cup broth and mushrooms in covered bowl until steaming, about 1 minute. Let sit until softened, about 5 minutes. Drain mushrooms in fine-mesh strainer lined with coffee filter (I used a fine mesh strainier), pressing to extract all liquid. Reserve liquid and chop mushrooms fine.
• Heat oil in Dutch oven over medium heat until shimmering. Add onion and cook until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add tomato paste, anchovies, and five-spice powder and cook, stirring frequently, until mixture has darkened and fond forms on pot bottom, about 4 minutes. Stir in wine, scraping up any browned bits. Bring to simmer and cook, stirring occasionally, until wine is almost completely evaporated, 2 to 4 minutes. Stir in tomatoes and reserved juice, remaining 1 cup broth, reserved mushroom soaking liquid, and mushrooms and bring to simmer.
• Season beef with salt and pepper and nestle into pot. Cover, transfer pot to oven and cook for 1 hour. Uncover and continue to cook until beef is tender, 1 to 1¼ hours. Using pot holders, remove pot from oven. Being careful of hot pot handles, use slotted spoon to transfer beef to cutting board. Let beef cool slightly, then shred into bite-size pieces using 2 forks; discard excess fat. Using wide, shallow spoon, skim excess fat from surface of sauce. Return beef to sauce and season with salt and pepper to taste.
• Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve ½ cup cooking water, then drain pasta and return it to pot. Add sauce and toss to combine. Before serving, adjust consistency with reserved cooking water as needed.

PENNE WITH BRAISED SHORT RIBS

Steps:

• Place an oven rack in the lower 1/3 of the oven. Preheat the oven to 350 degrees F.
• Season the ribs with salt and pepper. In a large heavy-bottomed Dutch oven or ovenproof stock pot, heat the oil over medium-high heat. In batches, add the ribs and brown on all sides, about 8 to 10 minutes. Remove the ribs and set aside. Add the onion and garlic and cook, stirring frequently, for 2 minutes. Add the tomatoes, wine and mustard. Bring the mixture to a boil and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Return the ribs to the pan. Add the beef broth, cover the pan and place in the oven for 2 1/2 hours until the meat is fork-tender and falls easily from the bone.
• Remove the ribs from the cooking liquid. Using a large spoon, remove any excess fat from the surface of the cooking liquid. Using a ladle, transfer the cooking liquid in the bowl of a food processor. Process until the mixture is smooth. Pour the sauce into a saucepan and keep warm over low heat. Remove the meat from the bones. Discard the bones. Using 2 forks, shred the meat into small pieces. Stir the shredded meat into the sauce. Season with salt and pepper, to taste.
• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta and place in a large serving bowl. Using a slotted spoon, remove the meat from the sauce and add to the pasta. Pour 1 cup of the sauce over the pasta. Toss well and thin out the pasta with more sauce, if needed. Sprinkle the pasta with Parmesan cheese and chopped parsley before serving.

BEEF SHORT RIBS WITH RIGATONI

Steps:

• Preheat the oven to 350°F
• Heat the olive oil in a large stovetop-to-oven-to-tabletop casserole, 12 by 2 inches deep. (I love my Le Creuset.)
• Rub the ribs with salt and pepper and brown them in batches. Do not crowd the ribs or they will steam instead of brown. As they brown, transfer them to a dish.
• If there is a lot of fat in the pan, drain off most of it, leaving about 2 tablespoons. Brown the pancetta; stir in the onions, fennel, and carrots and cook over medium heat, stirring occasionally, until the vegetables begin to soften.
• Stir in the garlic and cook 2 minutes.
• Stir in the mushrooms and cook 2 minutes more.
• Raise the heat to high and pour in 1/3 cup of the wine. Cook until the wine almost evaporates, about 3 minutes.
• Stir in the red pepper flakes and oregano.
• Combine the remaining wine, tomatoes and balsamic vinegar in a bowl; mix well, then pour over the ribs.
• Cover the pan tightly with a sheet of heavy-duty aluminum foil and then a cover and bake for 2 hours or until the ribs are tender.
• Adjust the sauce seasoning if necessary.
• Remove the ribs to a cutting board; trim the meat away from the bone and connective tissue into small pieces and return the meat to the pan.
• Discard the bones and connective tissue. Keep the ragu warm while the rigatoni cooks.
• Bring 4 quarts of water to a rolling boil; add 1 tablespoon of salt and the rigatoni. Cook until the rigatoni is al dente.
• Drain the rigatoni and return it to the pot.
• Ladle some of the ragu sauce over the rigatoni and mix well. Transfer the rigatoni to a platter and pour the ragu over the pasta. Or mix the pasta directly in the casserole dish.
• Serve with grated Parmigiano Reggiano sprinkled over the top.

BEEF SHORT RIB RAGU

Steps:

• In a large casserole dish (or using the Saute function on an Instant Pot [IP] electric pressure cooker), heat the olive oil.NOTE: If you're going to slow cook the ribs in the oven, preheat the oven to 120C/Gas 1/2 now
• When the oil is hot, brown the beef short ribs well, in batches if necessary. Remove to a plate.
• Add the onion, carrot, celery and garlic to the pot, season with a little salt and some black pepper, then saute until starting to soften and brown (10-15 minutes). Make sure you scrape up any browned bits from the bottom of the pot. Add the chilli flakes if using and the dried oregano for the final few minutes.
• Pour in the red wine and let it bubble for a few minutes until it has almost all evaporated.
• Stir in the tinned tomatoes, tomato puree, sugar if using, balsamic vinegar, the bay leaf and HALF the basil. Bring to the boil.
• Return the browned beef short ribs to the pot, nestling them down in the sauce.
• Add enough of the beef stock to almost cover the ribs. Stir, but ensure the ribs are left almost covered in the liquid.
• If using an IPPress the Keep Warm/Cancel button, lock on the IP lid and make sure the lever is pointing to 'Sealing'. Press the Manual button then use the + / - buttons to set the time to 40 minutes.Leave until the time has elapsed and the indicator has counted down to zero. Switch off and leave until the pressure has naturally released. Switch the lever to 'venting' then carefully remove the lid. With a fork, test some of the beef: if it doesn't come away easily from the rib, cook for a further 5 minutes then check again.If cooking in the ovenBring to a boil on top of the stove, then put in the preheated oven with a tight fitting lid on. Cook until the beef is very tender (2-3 hours) and comes away easily from the rib when tested with a fork.
• When the meat is done, carefully remove the beef short ribs from the pot and set aside on a plate.
• If the sauce looks a little thin, bubble it to reduce a little (use the Saute function if using an Instant Pot, on top of the stove otherwise.
• Whizz the ragu to a chunky puree using a stick/immersion blender.Optional: set aside to cool a little then remove any unwanted fat that has risen to the top.
• Take the meat off the ribs and shred it: use either 2 forks or your hands to remove any unwanted sinew or large pieces of fat.Return the shredded meat to the sauce.
• Let the ragu bubble for a few minutes to meld the flavours, adding the other half of the fresh basil near the end (reserve some for a garnish if liked). Remove from the heat.

BRAISED SHORT RIB RAGU RECIPE BY TASTY

Steps:

• First, salt and pepper your short ribs.
• In a large, heavy-bottomed pot, brown the short ribs in oil. Remove and set aside.
• In the same pot, add the chopped onions, carrots, and celery. Cook until onions are translucent.
• Add the red wine, cook until some of the alcohol has burned off.
• Stir in the garlic, rosemary, tomato paste, beef broth, canned tomatoes, bay leaf, salt, and pepper.
• Return the browned short ribs, bring to a boil.
• Cover and lower heat to a simmer. Simmer for three hours or until the meat is very tender.
• Transfer the meat to a separate bowl, remove the bones, and pull apart the meat.
• Return to the pot. Give it a stir so all the meat is coated in the sauce.
• NOTE: Keep warm until ready to serve.
• Serve over mashed potatoes or pasta and garnish with grated pecorino romano and fresh parsley.
• Enjoy!