Ingredients: |
Ingredients: 2 pounds boneless beef short ribs, beef chuck, or beef stew meat, cut into 2-inch cubes or 3 1/2 pounds of bone- in beef short ribs
2 tablespoons all- purpose flour
1 tablespoon vegetable oil
8 ounces pancetta, diced small
1 medium yellow onion, peeled and roughly chopped
3 small carrots, peeled and roughly chopped
2 celery stalks, roughly chopped
1/4 cup tomato paste
2 cups dry white wine, such as Pinot Grigio
4 cups chicken stock
1 dried or fresh bay leaf
1/4 cup heavy cream
Pinch of freshly grated nutmeg
2 pounds short pasta
1/2 stick ( 4 tablespoons) unsalted butter
1 ounce freshly grated Parmesan cheese (about 1/4 cup)
Kosher salt and freshly ground pepper
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Directions: |
Directions:Preheat the oven to 300º
Brown the Meat: Arrange the beef on a sheet pan, pat dry with a paper towel, lightly dust with flour, and season with about 2 teaspoons kosher salt.
Heat a large Dutch oven or pot over medium high heat. Then add the vegetable oil. Working in batches, scar the beef until caramelized on all sides, about 3 minutes per side. Return the browned beef to the sheet pan and set aside.
Drain any excess fat from the pot, leaving just enough to coat the bottom. Reduce the heat to medium-low and add pancetta to the pot. Cook, stirring occasionally, until it is crisp and golden brown. About 8 minutes
Chop and Sauté the Vegetables: While the meat is browning, add the onions, carrots, and celery to a food processor and process until finely chopped. Scraping down the sides of bowl with spatula as needed
Increase the heat to medium- high and add the chopped vegetables to the pot with the pancetta along with a pinch of salt and cook until they have softened and released most of their moisture..about 5 minutes. Stir in the tomato paste. Cook, stirring occasionally, until the vegetables are soft and tomato paste begins to brown..about 5 minutes.
Braise The Beef: Pour in the wine and use wooden spoon to scrape up the brown bits from the bottom of the pot. Add the beef back to the pot, bring the mixture to a simmer, and cook, uncovered, until the wine has almost completely evaporated…about 15 minutes. Add the stock and the bay leaf, gently stir to combine, and bring the mixture to a low boil. Turn off the heat. Cover tightly with lid and transfer the pot to the oven. Bake until the beef is fork tender, about 2 1/2- 3 hours for boneless meat and 3 hours for bone in ribs.
Finish The Sauce: once the beef is done braising, remove the bay leaf and discard. Use tongs to remove the pieces of beef from the pot and transfer into a large mixing bowl or onto a cutting board. Use a fork to shred the beef, then return it to the sauce. Stir in heavy cream and nutmeg. Taste and adjust with salt and pepper as needed. Heat over a low simmer while you cook pasta.
Cook The Pasta: In a large pot, bring 5 quarts of water to a boil and add 2 tablespoons of salt. Add the pasta and cook 2 minutes shy of the package instructions.
Sauce The Pasta: Use a kitchen spider or slotted spoon to transfer the pasta directly to the simmering sauce along with the 1/4 cup of pasta water. Let the pasta and sauce simmer together for 2 minutes, stirring occasionally.
Turn off the heat and stir in the butter, Parmesan and additional pasta water if needed to help loosen the sauce.
Serve: plate the pasta and top the with Parmesan and freshly ground black pepper |
This recipe for Short Rib Bolognese is from