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:
- Clean and roughly chop the vegetables.
- Cover with red wine and simmer for 4 minutes.
- 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:
- Pour cold red wine marinade over the short ribs and let sit for 2 days, rotating meat twice a day.
- 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.
- 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:
- 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:
- Bring a large pot of salted, cold water to a boil on the stove and cook fettuccine until tender 8-10 minutes.
- 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.
- Divide pasta in serving sizes, distribute among plates, top with fresh arugula and shaved Parmesan cheese. Serve.
