Braised Short Rib Bucatini
BY SARAH SCHWEITZER
Special to The Press
Pasta is a classic standard main dish, side, midnight snack, etc. right?
This bucatini recipe can be cooked easily and placed in the oven for hours with no fuss. Braising meat makes it tender and more flavorful. The dish is rich and comforting, especially for a cold fall or winter special evening dinner.
If someone has an allergy to fish or seafood, this plate is perfect then for a dinner for two for a special day.
Short rib bucatini works out great for weekday reheats.
With a rich sauce, savory short ribs and a great pasta that holds your homemade sauce, how can this dish get any better? Served with fresh bread, a garden salad or a green vegetable as a side, this classic braised short rib bucatini is fantastic. You can freeze the sauce separately or the entire dish in containers for easy go-to busy evening meals.
Braised Short Rib Bucatini
4 lbs. beef short ribs, bone in
1 28-ounce can of crushed tomatoes
2 carrots, peeled and cut into large pieces
1 sweet onion, cut into chunks
2 T. tomato paste
4 cloves of garlic, finely chopped
2-3 anchovies, finely chopped
1 small herb bouquet (some fresh oregano, thyme and parsley stems)
1 bay leaf
A pinch of chili flakes
Salt and black pepper, to taste
Parsley tops from the bouquet, as garnish
2 T. olive oil (more as optional garnish)
1 cup of a red wine that you would drink
2 cups water
Parmesan cheese, for serving
Preheat oven to 325 degrees Fahrenheit. In the bowl of your food processor, process your carrots, onions and garlic until they are broken down into a chunky paste. Set aside.
Season the short ribs with salt. Set aside.
Heat a large pot with your olive oil, on medium high heat. Heat until the oil is shimmering and then add in your beef. Sear the beef for 2-3 minutes on all sides. Remove the beef and most of the oil except for about 2 tablespoons. Now add in the carrot onion mixture and the chopped anchovies. Turn the heat down to medium low and saute until the vegetables are softened and their moisture has evaporated. Add in the tomato paste and chili flakes. Saute for about 2-3 minutes. Pour in the wine, and reduce by half, for about 5-7 minutes.
Place in your crushed tomatoes, water, herb bouquet and short ribs. Your heat should now be turned up to medium high and bring all to a medium simmer. Season with salt and pepper. Put a lid on top and place the pot into the oven.
Allow to cook for about two-and-a-half to three hours. Remove the pot from the oven and take out the short ribs, setting the meat on a plate. Remove the herb bouquet. Skim any extra fat off the top of the sauce. Take the meat off of the bones, removing any excess fat and place all of the beef back into the sauce. If the meat falls off of some bones, great.
Cook your bucatini in salted boiling water, reserving 1 cup of pasta water. In the same large pot that you cooked your pasta in, combine the beef, sauce and pasta together, utilizing ½ of a cup of pasta water now into the dish. Sprinkle in a handful of grated Parmesan cheese. Mix together.
Plate as you wish. Garnish with more Parmesan cheese, a drizzle of olive oil if you wish and the pepper gremolata.
Quick Pepper Gremolata
10-12 oil preserved cherry peppers, seeds removed and finely chopped
¼ of a cup of fresh parsley, chopped
1 clove of garlic, finely minced
Salt, to taste
Mix these ingredients together in a bowl and use as optional garnish for freshness.
Sarah Schweitzer is dual-certified in Culinary Arts and Baking and Pastry from the Escoffier School of Culinary Arts. She is a former line cook for Chef Robert Irvine at “Fresh Kitchen by Robert Irvine,” at the Downtown Allentown Market. She is currently working as a Sous-Chef at Ateira’s on First and has her own blog simplysarah.online.
She can be reached at email@example.com.