Tuesday, August 18, 2009

Braised Short Ribs with Pappardelle

Short ribs take forever. This recipe, for instance, is pretty much a weekend affair. So when you make them, why not make a lot, right?

But here's the problem: short ribs are not snackable. Most of the leftovers Chez ToastPoint get consumed while standing at the fridge. The Human Vacuum lacks a decent sense of temporal food allocation, so he will cheerfully eat bok choy or chickpea salad for breakfast. But hard, cold short ribs are not very appealing any time of day, and I assume they are even less appealing first thing in the morning. So they sit, delicious yet congealed, in a Tupperware.

This is a quick and tasty solution to the Case of the Cold Short Ribs (the Cold Case of the Short Ribs?). Rich and filling, it doesn't feel like pesky leftover disposal at all—more like $18 restaurant pasta.

Braised Short Ribs with Pappardelle

In a large skillet, warm over medium heat:
1 Tablespoon olive oil

Add and cook until caramelized (about 20 minutes):
2 large onions, preferably sweet, roughly chopped

Meanwhile, microwave or otherwise warm up:
2-3 leftover braised short ribs (like this ToastPoint fave) plus drippings, braising liquid, or whatever made it into the Tupperware

Shred the meat into a large bowl retaining any fatty juices that have accumulated:
2-3 Tablespoons butter
1 Tablespoon olive oil
small handful toasted pine nuts (optional)
Just toast the pine nuts in a dry skillet over medium heat until lightly browned. Watch carefully though, they burn fast!

While the onions continue cook, bring a large pot of water to boil, salt it, then add:
1 lb pappardelle, or other wide pasta

When the pasta is done, drain it, dump into the bowl, and add the onions. Give everything a good long stir to get the noodles well coated.

For that $18 restaurant feel, sprinkle with:
Fresh basil, roughly chopped (optional)