Chef’s Corner: Braised Short Ribs

Just in time for the weather to start cooling down and the leaves to start turning golden, this recipe will set you up for a perfect autumn dinner!

Braised Short Ribs Fettucine with Parsnips, Arugula and Parmesan

Red Wine Marinade

2 carrots

1 leek

1 yellow onion

1 small celery root

1 tablespoon salt

1 bottle (750mL) red wine

Procedure:

  1. Clean and roughly chop the vegetables.
  2. Cover with red wine and simmer for 4 minutes.
  3. Remove from heat and cool together, then strain and discard vegetables and reserve liquid.

 

Marinated Short Ribs

Red wine marinade (recipe above)

2 pounds boneless short rib

1 head garlic, halved

1 yellow onion, quartered

2 carrots, peeled

8 quarts beef stock, hot

1 rosemary sprig

2 tablespoons salt

Procedure:

  1. Pour cold red wine marinade over the short ribs and let sit for 2 days, rotating meat twice a day.
  2. After the second day, remove the beef from the marinade and place in a roasting pan with the garlic, onion, and carrots.  Cover with hot beef stock; add rosemary and salt.  Place a sheet of parchment paper over beef and weigh down slightly with a 10” plate.  Place in a 250° F oven for eight hours.
  1. Once beef is fork tender and almost breaking apart, remove from stock onto a draining rack. Pull the beef into shreds when cool enough to handle.

 

Roasted Parsnips

2 pounds parsnips

2 tablespoons olive oil

salt and pepper to taste

Procedure:

  1. Peel and cut the parsnips into oblique shapes, roughly the same size for even cooking, toss in a bowl with the olive oil and season with salt and pepper and roast in a 400 degree F. oven until a little brown and tender. Remove from oven and set aside.

To Assemble:

  1. Bring a large pot of salted, cold water to a boil on the stove and cook fettuccine until tender 8-10 minutes.
  2. When the fettuccine is tender, drain and place in a large bowl, add the short rib meat, roasted parsnips and stock and toss until combined.
  3. Divide pasta in serving sizes, distribute among plates, top with fresh arugula and shaved Parmesan cheese. Serve.