Makes 6 to 8 servings
This hearty dish gets its robust flavor from browned meat, tomato paste, and concentrated red wine. Most of the preparation can be done in advance, making it ideal for entertaining.
Ingredients
Short Ribs
- 6 meaty short ribs (about 4 lb)
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 1 1/2 cups chopped onions
- 1 carrot, peeled and cut into 1/4-inch dice
- 1 celery stalk (about 4 ounces), trimmed and cut into 1/4-inch dice
- 2 plump garlic cloves, peeled and minced
- 2 tablespoons tomato paste
- One (750 ml) bottle Cabernet Sauvignon
- 1 bay leaf
- 6 fresh parsley stems
- 4 fresh thyme sprigs
- 2 pieces orange zest, each about 2 inches long by 1/2 inch wide
- 1 to 2 cups low-sodium chicken stock
Orecchiette and Chard
- 1 lb dried orecchiette
- 3 tablespoons olive oil
- 2 plump garlic cloves, peeled and minced
- 1 cup finely chopped onion
- 2 pounds Swiss chard (ribs removed, cut into 1/4-inch slices, rinsed, and drained)
- 1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for topping
Directions
- For the short ribs: Preheat oven to 325°F. Trim fat from the ribs, leaving a small amount for flavor. Season with salt and pepper. In a 5-quart stockpot or Dutch oven with a tight-fitting lid, warm the oil over medium-high heat. Add 3 of the short ribs and sear on all sides until brown, 4 to 5 minutes per side. If there is a lot of exposed meat on the ends, sear for about 2 minutes per end. Remove ribs from the pot and place on a plate. Repeat with remaining ribs. Reserve until needed.
- Pour off all but 2 tablespoons of the fat. Reduce heat to medium and add the onion, carrot, and celery, scraping up any browned pieces of meat from the bottom of the pan. Sauté, stirring often, until the vegetables are lightly browned, about 8 minutes. Add the garlic and cook until just fragrant, about 1 minute. Add the tomato paste and sauté until it begins to caramelize, 1 to 2 minutes.
- Raise heat to high and deglaze the pan with the wine, scraping the bottom of the pot as needed. Reduce heat to medium-high and cook until the wine has reduced by half, 12 to 15 minutes.
- Add the bay leaf, parsley, thyme, and orange zest. Return ribs to the pot. Add enough chicken stock to bring the liquid halfway up the ribs. Bring stock to a boil, cover tightly, and place in the oven. Cook for 2 to 2 1/2 hours, or until the meat falls off the bone. Remove ribs and set aside. When cool enough to handle, shred the meat into bite-size pieces, discarding any visible fat or gristle. Keep warm until needed.
- Strain the Cabernet sauce through a fine-mesh sieve, pressing on the solids. Degrease sauce by skimming the fat off with a large spoon. Place sauce in a pan over medium-high heat and cook until reduced to a light consistency, 4 to 5 minutes. Keep warm on low heat.
- For the orecchiette and chard: Bring a large pot of salted water to a boil. Add the orecchiette and cook until al dente, about 12 minutes.
- Meanwhile, in a large soup pot, warm the olive oil for 1 minute over medium heat. Add the garlic and onion and sauté, stirring frequently, until lightly colored, 6 to 8 minutes. Add chard, toss to coat with the oil, and sauté until softened, about 6 minutes. Ladle a cup of the pasta cooking water over the chard and continue to sauté until most of the liquid evaporates, about 4 minutes.
- Drain pasta and add chard mixture. Pour half of the sauce over the pasta and chard and toss to coat. Stir in the cheese and divide pasta among large bowls. Warm the shredded meat in the remaining sauce. Spoon the meat sauce over the pasta and serve with additional grated cheese.
