Short Rib Ragù With Pappardelle And Burrata Food

SHORT RIB RAGù WITH PAPPARDELLE AND BURRATA

Steps:

• If necessary, trim the short ribs of excess fat. Pat the meat dry with paper towels.
• Warm 1 tbsp of the olive oil in a large dutch oven pot. Add the prosciutto and sauté until lightly browned, 2 to 3 minutes. Using a slotted spoon, transfer the prosciutto to a platter.
• Add the short ribs to the pot in small batches. Do not overcrowd. Brown on all sides, about 12 minutes per batch. Transfer the beef and its juices to the platter.
• Add the remaining 2 tbsp olive oil to the pot and stir in the onion and the carrot. Sauté for 1 minute.
• Add the garlic and sauté one more minute.
• Add the bay leaves, cinnamon stick and cumin. Sauté until the vegetables are softened and aromatic, about 8 minutes.
• Add the tomato paste and give it a good stir.
• Stir in the wine and scrape the brown bits from the bottom of the pan.
• Add the tomatoes and use the back of your spoon to crush the tomatoes. Stir to combine.
• Return the short ribs and prosciutto to the pot, add a pinch of salt and a pinch pepper and stir well.
• Add enough broth to just cover the meat.
• Cover the pot partially with a lid, reduce the heat to low and braise, stirring occasionally, until the meat is tender, about 3 hours.
• Remove bay leaves and cinnamon stick.
• Transfer the meat to a cutting board and shred using 2 forks. Add back to sauce.
• Top pasta with the Ragu. Add a spoonful of Burrata (optional) and sprinkle with 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.