Orecchiette with Braised Short Ribs and Swiss Chard

Orecchiette with Braised Short Ribs and Swiss Chard
Orecchiette with Braised Short Ribs and Swiss Chard

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 8

    bone-in beef short ribs

  • Kosher salt

  • Freshly ground black pepper

  • 4

    ounces diced pancetta

  • 4

    tablespoons olive oil

  • 4

    carrots, finely diced

  • 1

    medium red onion, finely diced

  • 2

    leeks, trimmed and sliced horizontally

  • 2

    cups red wine

  • 2 - 3

    cups beef broth

  • 1

    bunch thyme

  • 2

    bay leaves

  • 2

    bunches swiss chard, stems removed

  • 1

    box orecchiette pasta

  • High-quality Parmesan cheese (I highly recommend Parmigiano-Reggiano)

Directions

Remove short ribs approximately 30-60 minutes before ready to cook. Season generously on all sides with Kosher salt and freshly ground black pepper. Preheat oven to 350°F. Place pancetta in a dutch oven (or other large oven-proof pot with lid) and cook over medium heat until crispy and all its fat has rendered out, about 7 minutes. Remove pancetta and reserve for swiss chard. Add 2 tablespoons of olive oil to the pot with the pancetta grease. Raise heat to medium-high. Sear short ribs on all sides until deep golden brown, about 2-4 minutes per side. Remove short ribs and set aside. The bottom of your pot will probably have baked on brown bits. This is good! Lower heat to medium. Add carrots, onions, leeks, and season generously with Kosher salt. Cook for 6-8 minutes, until vegetables are softened and beginning to caramelize. Pour in wine and stir, scraping all those flavorful brown bits from the bottom of the pot. Let cook and simmer until the wine is reduced by half. Add 2 cups of beef broth, a bit more salt, and a good helping of freshly ground black pepper. Add short ribs back to pot and make sure they are almost fully submerged. You can add 1 more cup of beef broth if needed. Add thyme and bay leaves. Place lid on pan and place in oven. Cook for approximately 2 and 1/2 hours, until short ribs are fork-tender and falling of the bone. Remove lid from pot and cook for an additional 20 minutes, which will reduce and thicken the braising liquid a bit. Remove from oven. If serving the short ribs immediately, let everything in the pot rest for about 20 minutes, then skim off as much of the fat as possible with a large spoon. You could alternatively pour all the braising liquid into fat separator. If serving tomorrow, let everything cool completely and then place the entire pot, covered, in the refrigerator. When ready to serve, you can easily remove the fat, which will have solidified on top. Reheat your short ribs on the stove over medium heat, or in the oven at 350°, covered. This dish is designed to use up your leftovers from the Braised Short Ribs with Swiss Chard post. Making that recipe is going to be your first step, although you don't need the polenta for this dish. I had about 3 short ribs with its braising liquid leftover, along with about 1/3 of the swiss chard. This recipe will work with less or more of the short ribs and swiss chard. Just adjust the amount of pasta accordingly. Shred braised short rib meat into bite size pieces and discard any visible fat. Heat shredded meat with the braising liquid and swiss chard in a large sauté pan over low or medium-low heat. Meanwhile, bring a pot of salted water to a boil and cook orecchiette 1 minute less than the package directions. Drain pasta, reserving 1 cup of the pasta water. Add orecchiette to the sauté pan, stir, and cook for one minute. If there isn't enough braising liquid to adequately coat the pasta, add a bit of the pasta water. Give a generously sprinkling of freshly-grated Parmesan cheese (I highly recommend Parmigiano-Reggiano) and stir. Serve with another heavy-handed sprinkling of freshly grated Parmesan cheese

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