Braised Short Rib and Gemelli Pasta
- Prep Time: 60 minutes
- Cooking Time: 3 hours 30 minutes
- Serves 8
2 ½ pounds boneless short rib
½ cup Spanish onion, diced
2 pounds Backyard Farms Tomatoes on the Vine
16 ounces beer (lager)
16 ounces chicken stock
4 ounces demi glaze
1 tablespoon flour
¼ pound brown sugar
1 tablespoon salt & pepper
1 ounce blended oil
1 sprig rosemary
1 sprig thyme
Season the short ribs with salt and pepper liberally then dredge them in the flour and shake off the excess. Heat the blended oil in a large Dutch oven or roasting pan, add the short ribs and get a nice sear on all sides.
After the ribs are seared, remove from the pan and add the diced onions and caramelize. Skin and seed the tomatoes and hand crush, add to the caramelized onions.
Add the meat back to the pan and deglaze with the beer. Add the chicken stock, demi glaze, brown sugar, rosemary and thyme then season with salt & pepper and bring to a hard simmer.
Remove from the heat, cover with aluminum foil and place in a 350 degree oven for three hours. Remove from the oven and allow to cool.
After cooling, remove the rosemary and thyme stems, pull the meat apart and leave it in the liquid.
The braise can be made a day or two in advance as it takes some time to cook and cool. When you are ready to serve it is as simple as cooking pasta and reheating.