Big on flavor! We often get asked "what do I do with short ribs?" and "are they good?" Well those "in the know", know just how delicious beef short ribs are when prepared properly. The bottom line is the beef short rib is a cut bet braised or slow cooked, these methods of low and slow cooking will bring out all the flavor and tenderness this cut has to offer. I got an idea the other day on sort of a new way to utilize this cut and make it the centerpiece of the whole meal.
This dish is made up of several components that all come together for an outstanding hearty dinner.
Thompson Valley Grass-fed Beef Short Ribs: One package about 2.5 pounds. Cut between the rib bones to make individual pieces, season with salt and pepper, sear off in a heavy skillet and slow braise with one diced carrot, diced onion, diced celery, diced garlic, thyme, beef stock and red wine. (I was in a time crunch so I ran them in my pressure cooker for one hour)
Roasted Mushrooms: Take 1/2 pound and thick slice, toss with melted butter or olive oil and seasoned with salt and pepper. Roasted in the oven at 350 degrees for about 40 min.
The Pasta: Your choice, but something that will catch and hold the sauce, cooked al dente, I used Campanelle.
Sherry Mushroom Cream Sauce: Take 1/2 pound of mushrooms, whole or halved depending on size. Sauté in a sauce pot, season with salt and pepper. Once cooked through cover with equal parts of Sherry and half and half. Let simmer while the other stuff is cooking. Once ready, put all the mushrooms into a blender with just enough of the liquid to blend into a smooth thick cream sauce.
Gremolata: Take the zest of a lemon and fine diced flat leaf parsley and combine.
To bring it all together: In a pan mix the cooked pasta with just enough of the cream sauce
to coat the noodles and stir in the roasted mushrooms. Take the remaining cream sauce and just cover the bottom of a serving platter with it. Place the pasta mushroom mixture on top of the sauce, and top it with the star of the show, the fall apart tender braised short rib pieces. Sprinkle the top with the Gremolata.
Want to get a hold of some Thompson Valley Grass-fed Beef Short Ribs visit our Order Information Page they are currently in stock..