Beef Short Ribs with Rigatoni Recipe
Category: Low Carb Diet Recipes
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These will melt in your mouth! I wanted to lick my fingers…..ummm…..good!
Servings: 4
Ingredients:
1 tablespoon olive oil
8 meaty short ribs on the bone (about 4 pounds), 1 1/2-inches thick and 4-inches long
¼ pound pancetta, diced
1 medium onion, diced
1 cup diced fennel
2 carrots, diced
3 cloves garlic, minced
4 ounces Shitake mushrooms, sliced into strips
1 teaspoon hot red pepper flakes
Salt and pepper to taste
1 teaspoon dried oregano
One 28-ounce can crushed plum tomatoes
⅔ cup red wine
2 tablespoons commercial balsamic vinegar
1 pound rigatoni or other short cut of pasta, like penne or bow ties
Grated Parmigiano Reggiano cheese for sprinkling
Directions:
1. Preheat oven to 300˚F.
2. Heat the olive oil in a large oven to table stovetop casserole (12-by-20), like 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.
3. If there is a lot of fat in the pan, drain off most of it, leaving about 2 tablespoons, and 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 two 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.
4. Combine the remaining wine, tomatoes, and balsamic vinegar in a bowl; mix well, then pour over the ribs.
5. 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. Correct the sauce seasoning if need be.
6. 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.
7. Bring 4 quarts of water to a rolling boil; add 1 tablespoon of salt and the rigatoni; cook until the rigatoni is al dente.
8. 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 penne. Or, mix the penne directly in the casserole dish and serve.
9. Sprinkle with grated Parmigiano-Reggiano cheese over the top.
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Tags: Main Dish
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