Cabernet Braised Short Ribs with Swiss Chard and Orecchiette

Name: Cabernet Braised Short Ribs with Swiss Chard and Orecchiette
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 6
Cuisine: Global
Ingredients: 1 bay leaf; 237 milliliters roughly chopped carrot; 237 milliliters roughly chopped celery; 237 milliliters chicken stock, or more if needed; 4 cloves garlic peeled and minced, divided; 1 teaspoon kosher salt; 5 Tbsps olive oil, divided; 237 milliliters finely chopped onion; 454 grams dried orecchiette pasta; 118 milliliters freshly grated parmesan reggiano cheese (plus more for topping); 6 fresh parsley sprigs; 1 teaspoons freshly cracked black pepper; 1 bunch swiss chard ribs removed, cut into ¼ inch slices, well-rinsed and drained - about 6 loosely packed cups; 4 fresh thyme sprigs; 2 Tbsps tomato paste

Cabernet Braised Short Ribs with Swiss Chard and Orecchiette might be just the main course you are searching for. This recipe serves 6. One serving contains 471 calories, 16g of protein, and 16g of fat. This recipe covers 25% of your daily requirements of vitamins and minerals. A mixture of olive oil, tomato paste, parmesan reggiano cheese, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the bay leaf you could follow this main course with the Adorable Applesauce Cupcakes as a dessert. From preparation to the plate, this recipe takes approximately 3 hours.

Instructions

For the short ribs: Preheat the oven to 325 degrees Fahrenheit.Trim the thick layers of external fat from the short ribs. Don’t overdo it; small amounts of fat will create flavor and most of the fat will be removed when the recipe is degreased toward the end. Season all sides of the short ribs with the salt and pepper.In a heavy pot such as a 5-quart stock pot or Dutch oven that has a tight-fitting lid, warm the 2 tablespoons oil over medium-high heat.

Ingredients you will need

Salt And Pepper

Beef Short Ribs

Stock

Cooking Oil

Equipment you will use

Dutch Oven

Oven

Add 3 of the short ribs, sear on all sides until brown, 4 to 5 minutes per side. If there is a lot of exposed meat on the end, use tongs to stand ribs up to sear ends for about 2 minute per end.

Ingredients you will need

Beef Short Ribs

Meat

Ribs

Equipment you will use

Tongs

Pour off all but 2 tablespoons of the fat from the pan. Reduce the heat to medium and add the roughly chopped onion, carrot and celery to the pan, scraping up any browned pieces of meat from the bottom of the pan with a wooden spoon.

Ingredients you will need

Carrot

Celery

Onion

Meat

Equipment you will use

Wooden Spoon

Frying Pan

Saute, stirring often, until vegetables are a bit browned, about 8 minutes.

Ingredients you will need

Vegetable

Add half the the garlic, and stirring constantly, saute until just fragrant, about 1 minute longer.

Ingredients you will need

Garlic

Add tomato paste and, stirring continuously, saute until the tomato paste just begins to caramelize, 1 to 2 minutes longer.Raise the heat to high and deglaze the pan with the wine, scraping up any browned juices from the bottom of the pot with a wooden spoon. Reduce heat to medium-high and reduce the wine by half at a high simmer, 12 to 15 minutes.

Ingredients you will need

Tomato Paste

Wine

Equipment you will use

Wooden Spoon

Frying Pan

Pot

Add the bay leaf, parsley, thyme and orange peel.

Ingredients you will need

Orange Zest

Bay Leaves

Parsley

Thyme

Add the short ribs back to the pot.

Ingredients you will need

Beef Short Ribs

Equipment you will use

Pot

Add enough chicken stock to bring liquid halfway up the ribs. Bring the stock to a boil, place a piece of parchment paper on top of the pot, cover tightly and place in the oven. Cook for 2 to 2½ hours, or until the meat is falling off the bone.

Ingredients you will need

Stock

Bone

Meat

Ribs

Equipment you will use

Baking Paper

Oven

Pot

Remove the short ribs from pot and place on a platter. When cool enough to handle, shred meat from bones into bite-sized pieces, discarding any visible fat or gristle. Reserve warm until needed.Strain the Cabernet sauce through a fine-mesh sieve, pressing the back of a large spoon over the solids to extract maximum amount of sauce. Degrease the sauce either by: using a gravy separator; tilting the pan to one side and skimming the fat off with a large spoon; or making the dish up to this point the day before, refrigerating it and spooning off the layer of fat that congeals on the surface.

Ingredients you will need

Beef Short Ribs

Sauce

Gravy

Meat

Equipment you will use

Sieve

Frying Pan

Pot

Place the degreased sauce in a large skillet over medium-high heat and reduce sauce consistency (thick enough to coat the back of a spoon), 4 to 5 minutes if the sauce is warm. Reserve the sauce warm on low heat.For the orecchiette and chard: Bring a large pot of salted water to boil.

Ingredients you will need

Orecchiette

Swiss Chard

Sauce

Water

Equipment you will use

Frying Pan

Pot

Add the orecchiette and cook according to package directions until al dente, about 12 minutes.Meanwhile, in a large soup or stockpot, warm the remaining olive oil for 1 minute over medium heat.

Ingredients you will need

Orecchiette

Olive Oil

Soup

Equipment you will use

Pot

Add the remaining garlic and finely chopped onion and saute, stirring frequently, until very lightly colored, 6 to 8 minutes.

Ingredients you will need

Garlic

Onion

Add the chard, toss well to coat with the olive oil and saute, stirring frequently, until softened, about 6 minutes. This will seem like a lot of chard when you first put it in the pot, but it will wilt down considerably. Ladle a cup of the pasta cooking water over the chard and continue to saute, stirring frequently, until most of the liquid is evaporated, about 4 minutes.

Ingredients you will need

Olive Oil

Swiss Chard

Pasta