Braised Short Ribs Ingredients:
2 tablespoons olive oil
6 Ohio-grain fed beef short ribs with bones, cut 2 inches thick (about 4 lbs)
Kosher salt and freshly ground pepper
1 large onion,finely chopped
2 carrots, sliced
2 celery ribs, sliced
1 fennel bulb, cored and sliced
3 garlic cloves,thickly sliced
2 cups dry red wine
1½ cups marsala
4 thyme sprigs
2 cups beef stock
Penne Pasta Ingredients:
1 oz. Thyme infused olive oil
4 strips or 4 oz. of wild boar bacon, chopped
1 medium shallot, chopped
4 cloves of garlic,minced
6 stalks of asparagus, chopped
4 oz.red wine (pinot noir)
1 lb. braised and shredded Ohio beef short rib meat
6 oz. heavy cream
2 egg yolks
1 lb. Penne pasta, cooked al dente
5 oz.Tome cheese,thinly sliced
Fresh herbs,minced (parsley,thyme)
Braised Short Ribs Procedure:
In a large skillet, heat the oil. Season the ribs with salt and pepper. Add them to the skillet
and cook over moderate heat, turning once, until browned and crusty, about 15-18 minutes.
Transfer the ribs to a large, enameled cast-iron casserole.
Add the onion, carrots, celery, fennel, and garlic to the skillet and cook over low heat, stirring
occasionally, until very soft and lightly browned, about 20 minutes. Add the beef stock, wine,
marsala, and thyme sprigs and bring to a boil over high heat. Pour the hot marinade over the
ribs. (Optional: Let cool, cover and refrigerate overnight, turning the ribs once.)
Preheat the oven to 350°. Cover and cook in the lower third of the oven for 1 1/2 hours, until
the meat is tender but not falling apart. Uncover and braise for 45 minutes longer, turning the
ribs once or twice, until the sauce is reduced by about half and the meat is very tender.
Transfer the meat to a clean shallow baking dish, discarding the bones as they fall off. Strain
the sauce into a heatproof measuring cup and skim off as much fat as possible. Pour the sauce
over the meat; there should be about 2 cups.
Penne Pasta Procedure:
Preheat oven to 350 degrees F. In a large skillet over medium low heat, sauté bacon, shallot and garlic in thyme infused olive oil until onions just start to caramelize. Add asparagus, wine and shredded rib meat and stir to coat. Add cream and bring to a simmer. Let reduce by half.Turn heat to low and stir in egg yolks. Add pasta and cheese. Combine with fresh herbs. Fold into your favorite casserole or gratin dish and sprinkle with more cheese and herbs. Place in pre heated oven and bake for 15-20 minutes uncovered.
Submitted By: Chef John Skaggs/Two Caterers Contemporary Cuisine
Recipe Author: Chef John Skaggs/Two Caterers Contemporary Cuisine
Original Photograph By: Chef John Skaggs/Two Caterers Contemporary Cuisine/wosu.org
Photograph Retouched By: Recipe Spy
Caterer Name: Two Caterers Contemporary Cuisine
Source: http://wosu.org/2012/wp-content/uploads/Chefs2011_recipes_v01.pdf