- 2 ounces pancetta
- 2 pounds short ribs
- Freshly ground black pepper
- 3 oz shallots
- ¼ large sweet onion
- 1 carrot
- 1 small rib celery
- ½ cup Italian parsley
- 2 cloves garlic
- 1 oz dried porcini mushrooms
- 1 14 oz can diced tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon chopped fresh rosemary leaves
- 1 teaspoon dried thyme
- ½ teaspoon dried oregano
- 1 bay leaf
- 2 cups beef broth
- ½ bottle red wine
- Soak porcini in ½ - 1 cup of hot tap water for 5 min or until soft. Squeeze excess water out and reserve liquid.
- In a food processor, pulse shallots, onion, celery, carrot, parsley, garlic, porcini.
- Season short ribs with salt and pepper and dredge in flour.
- In a large skillet or saucepan or dutch oven heat 2 tbsp of the fat of your choice (olive oil, butter, veg oil) and fry pancetta until browned and crisp. Set pancetta aside.
- Brown short ribs on all sides. Set short ribs aside.
- Add the vegetable mixture and pancetta back into skillet, saute 5 minutes.
- Deglaze with red wine, allow wine to reduce by half.
- Add in all the ingredients. Season with salt and pepper. Simmer covered for 1 hour 15 min.
- Simmer uncovered at least 1 hour 15 min, until short rib meat can be easily shred, and the sauce is the desired consistency.
I fed my Schmoopie pasta on his birthday.
On the one hand I feel a bit guilty because it’s just pasta. But it conforms to the Chinese tradition of serving noodles on birthdays to represent longevity. But that’s really just a cop out. As is the fact that I had a meeting and a class today blah blah blah.
I served the pasta with salad. /CRY. I’m so terrible.
It’s good though. I made a serving suggestion that it can be served over polenta even though I detest polenta and would never voluntarily ingest it. Pasta every time for me. I wanted to get pappardelle but although Woodman’s has a pasta isle approximately the length of a football field, they do not have pappardelle or tagliatelle.
I did gussy up the basic recipe quite a bit though, with shallots and porcini mushrooms. And I made a point of finally using fresh rosemary instead of scrimping and using dried as I usually do, and WOW. I am now a fresh rosemary convert. I used to think rosemary was just a so-so herb but the aroma of fresh rosemary as it went into the sauce was just heavenly.