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Braised Short Ribs over Pasta




Source of Recipe


Recipe from stephencooks.com.


Recipe Introduction


If possible, try to prepare this a day or two ahead of time and refrigerate, to allow the flavors to develop.


List of Ingredients




2 cups dry red wine
2 lbs. beef short ribs
6 shallots (about 4 to 5 oz.), chopped
2 Tblsp. Dijon mustard
1/3 sweet red pepper, sliced in thin strips
14 oz. can whole tomatoes, cut to 1" chunks, with juice.
Salt and hot sauce to taste


Recipe



Boil wine to reduce to 1/2 cup. Wash and dry ribs. Season with salt and brown in heavy-bottomed pan over high heat. Remove to side plate. Over lower heat brown shallots in same pan, remove to side plate. In same pan, sauté red pepper quickly until just tender and bright red. Remove to side plate.

Return meat to pan, add reduced wine and mustard and cover tightly. Simmer very slowly about 1/2 hour. Add tomatoes and shallots and simmer another 30 - 40 min. Meat should be very tender.

Remove meat from pan. Skim fat from sauce, separate meat from bones and slice in strips. Return meat to pan. Correct seasoning.

Cook al dente some wide egg noodles, homemade tagliatelle or the like (I used calamarata tonight) and warm the meat in a wide heavy skillet. Lift the pasta directly into the skillet with tongs, allowing a little of the pasta water to ride along. Add half the red pepper. Toss the pasta, peppers and meat together for a few minutes 'til warmed and well combined. Garnish with minced parsley and the remaining red pepper slices.