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Braised Short Rib Pasta

Recipe courtesy Giada De Laurentiis

I found this recipe by watching Giada’s show on the Food Network one day and have loved it ever since.  It’s hearty and perfect for any winter night.  It’s also great for informal entertaining and will please any crowd.

YIELDS 4-6 SERVINGS

Ingredients

  • 4 pounds beef short ribs
  • Kosher salt and freshly ground black pepper
  • 1/4 cup olive oil
  • 1 large onion, diced
  • 3 cloves garlic, coarsely chopped
  • 5 Roma tomatoes, cut into eighths
  • 1 cup red wine, such as Cabernet Sauvignon
  • 3 tablespoons Dijon mustard
  • 2 cups low-sodium beef broth
  • 1 pound penne pasta (*I use fresh and local Lagana Foods strozzapreti pasta)
  • 1/4 cup freshly grated Parmesan
  • 1/4 cup chopped fresh flat-leaf parsley

Directions

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.

Bon Appetit!!!

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Revel – Seattle, WA

For those of you who don’t know the background behind Revel…here it is in a nutshell…

Iron Chef America husband and wife team, Seif Chirhi and Rachel Yang, are the chefs behind this 7 month old restaurant in Fremont which has gotten an unprecedented amount of press since opening in mid-December 2010.  First it was the New York Times mention, then the taping of The Best Thing I Ever Ate for the Food Network due to Frank Bruni’s visit and now love for the asparagus rice bowl, next it was the Wall Street Journal and most recently Revel was named the Best New Restaurant in Seattle for 2011 by Seattle Weekly.

The concept is Korean street food.  Salads, dumplings, pancakes, rice bowls and noodles.  The menu changes appropriately according to the season so don’t get too attached to one thing.  It’s refreshing to know that even if you go often you’ll always find something new.  During the summer you’ll find the BBQ smoking on the deck and a whole animal being served up a number of different ways.  One week it might be a goat, next a whole pig!

Next door (attached to the restaurant) is Quoin (the architectural term for cornerstone), Yang and Chirchi’s bar.  There’s a spacious deck off the back with a great fire pit and plenty of seating around.  For those that can’t get in or don’t have the patience to wait for a seat at Revel, the full menu is served inside and out at Quoin.

If you haven’t been, what are you waiting for?  The wait can be long but I promise the food is worth it!

Corned lamb salad with mizuna and spicy nuoc cham

Pork belly pancake with kimchi and bean sprouts

Lamb dumpling with goat yogurt and cucumber

BBQ of the week – whole cow

White gulf shrimp, cilantro pistou and coriander noodles

Spice cake ice cream sandwiches with salted caramel dipping sauce

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