Serves 6
Ingredients:
Braised Short Ribs:
1 pound boneless beef short ribs
1 cup mirepoix (onions, celery and
carrots, finely diced)
Salt and pepper, to taste
Water, as necessary
Roasted Butternut Squash:
2 cups butternut squash, diced
Olive oil, to coat squash
Salt and pepper, to taste
Pappardelle:
2 pounds fresh pappardelle pasta
1 bunch sage, chopped
4 ounces unsalted butter
1/2 tablespoon garlic, minced
1 cup veal stock
1/4 cup red wine
Procedure:
For the Braised Short Ribs:
Preheat the oven to 400°F. Season the meat with salt and pepper and place it in a glass baking dish in the oven, unconvered, until browned. Add vegetable mirepoix and water until covered slightly. Cover the baking dish with foil and cook at 400°F for 1 hour. Then, lower the temperature to 250°F and cook for 1 more hour, until tender. Once cooled, chop or shred the meat.
For the Roasted Butternut Squash:
Preheat oven to 350°F. Dice the butternut squash, lightly coat with the oil, and season with salt and pepper. Roast the squash at 350°F for 30 minutes, or until the squash is tender.
For the Papparedelle:
In a large sauté pan, add butter and garlic and cook for 30 seconds, until the butter is melted and the garlic is translucent. Add the braised short ribs and red wine and bring up to a boil and reduce by 1/2. Add roasted butternut squash and veal stock. Reduce down to 1/2. In a separate pot, blanch pappardelle in boiling salted water until al dente (around 3-4 minutes). Strain the pasta and add to the sauté pan with sage. Season and serve.
Recipe Type: AuthenticIngredients:
Braised Short Ribs:
1 pound boneless beef short ribs
1 cup mirepoix (onions, celery and
carrots, finely diced)
Salt and pepper, to taste
Water, as necessary
Roasted Butternut Squash:
2 cups butternut squash, diced
Olive oil, to coat squash
Salt and pepper, to taste
Pappardelle:
2 pounds fresh pappardelle pasta
1 bunch sage, chopped
4 ounces unsalted butter
1/2 tablespoon garlic, minced
1 cup veal stock
1/4 cup red wine
Procedure:
For the Braised Short Ribs:
Preheat the oven to 400°F. Season the meat with salt and pepper and place it in a glass baking dish in the oven, unconvered, until browned. Add vegetable mirepoix and water until covered slightly. Cover the baking dish with foil and cook at 400°F for 1 hour. Then, lower the temperature to 250°F and cook for 1 more hour, until tender. Once cooled, chop or shred the meat.
For the Roasted Butternut Squash:
Preheat oven to 350°F. Dice the butternut squash, lightly coat with the oil, and season with salt and pepper. Roast the squash at 350°F for 30 minutes, or until the squash is tender.
For the Papparedelle:
In a large sauté pan, add butter and garlic and cook for 30 seconds, until the butter is melted and the garlic is translucent. Add the braised short ribs and red wine and bring up to a boil and reduce by 1/2. Add roasted butternut squash and veal stock. Reduce down to 1/2. In a separate pot, blanch pappardelle in boiling salted water until al dente (around 3-4 minutes). Strain the pasta and add to the sauté pan with sage. Season and serve.
Submitted By: Davio’s Northern Italian Steakhouse
Recipe Author: Davio’s Northern Italian Steakhouse
Restaurant: Davio’s Northern Italian Steakhouse, 111 South 17th Street, Philadelphia, PA
Source: http://www.centercityphila.org/docs/CCCooks_Fall2012Supp.pdf