This hearty, flavor-rich dish is well worth the time it takes to prep and cook it. The house fills with fragrant cooking aromas three days in a row as this slow-braised sauce takes shape. The handmade garganelli pasta and Grana Padano cheese are available at Pastaria Deli and wine located within the Clayton restaurant. Photo by Pat Eby
Yield: 4 servings
½ to 1 teaspoon kosher salt
1 teaspoon coarsely ground black pepper
1 pound boneless beef short ribs
2 tablespoons olive oil
750 milliliters dry red wine
4 cups low-sodium chicken stock
¼ cup red wine vinegar
1 cup fresh orange juice
1 (15-ounce) can tomato puree
4 ounces (¼ pound) mascarpone cheese
1 pound fresh garganelli or fresh or dried pasta of your choice
¼ cup fresh parsley
1 cup pitted Castelvetrano olives, cut in half lengthwise
1 tablespoon orange zest
1 to 2 tablespoons finely grated Grana Padano cheese
Notes: This recipe takes 3 days to complete. The short ribs are seared and marinated overnight on day 1; braised on day 2; and shredded and cooked in sauce on day 3.
• For the test we ordered boneless beef short ribs from Bolyard’s Meat & Provisions in Maplewood.
• For this recipe, seek out the tomato puree, which has a thicker consistency and a deeper flavor than tomato sauce. For the test, we used the Red Gold brand, which was available at Schnucks.
• Mascarpone cheese adds a lush mouthfeel and richness to this beefy sauce. It is commonly available in supermarkets. Ricotta is considered a substitute, but as a drier cheese it lacks the mouthfeel and tartness of mascarpone.
• Bright green Castelvetrano olives, from Sicily, have a meaty flesh and a buttery mouthfeel. They can be found at better grocers.
• Grana Padano cheese is an aged cow’s milk hard cheese available at Pastaria Deli & Wine in Clayton.
• Although any pasta may be used with this dish, penne is considered a good substitute for garganelli, which is rolled and ridged crosswise. Freshly made garganelli is available at Pastaria Deli & Wine in Clayton.
1. Day 1: Season the short ribs with salt and pepper. Preheat a Dutch oven on medium low for 5 to 10 minutes. Raise the heat to medium high, add the oil, and heat until a drop of water skitters on the surface. Raise heat to high, add prepared short ribs and sear well on all sides. Transfer the meat to a container or bowl large enough to hold the beef and the bottle of wine. Pour the wine over the beef. Cover, then refrigerate overnight.
2. Day 2: Preheat the oven to 350. Transfer the beef to a braising dish. Pour the wine marinade into a 4-quart saucepan. Add the chicken stock and bring to a boil. Add the red wine vinegar. Pour liquid over the beef, cover with foil, and braise for 3 ½ hours. Allow the braised beef to cool to room temperature, then refrigerate overnight, uncovered.
3. Day 3: Remove the beef from the braising liquid and shred by hand. Set aside.
4. Bring the braising liquid to a full boil, reduce heat to maintain a low boil, stirring occasionally until the liquid reduces by about half.
5. Stir in the orange juice and the tomato puree. Break the mascarpone into 4 or 6 clumps and stir in until it dissolves. Reduce heat to low and simmer until it reaches a nice saucy consistency.
6. Cook and hold the pasta.
7. Add the shredded beef, chopped parsley and olives to the sauce. Stir in your favorite cooked pasta shape, then garnish with the orange zest and Grana Padano.
Per serving: 1,080 calories; 35g fat; 15g saturated fat; 127mg cholesterol; 47g protein; 112g carbohydrate; 15g sugar; 7g fiber; 539mg sodium; 156mg calcium
February 02, 2021 at 02:15PM
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