Braised Short Ribs - Parisian-Style

This is the first time I've tried to cook short ribs. This is a combination of a couple of recipes but mainly comes from Tyler Florence's Bistro-Style Short Ribs recipe from the Food Network. I replaced the celery with fennel. I also didn't have the fresh herbs, and so they were omitted. I also added the pancetta to the recipe. I have to say that this may be one of my favorite dishes yet. I will definitely try this again.








INGREDIENTS
4 short ribs (angus beef)(approx. 1.5 lbs)
1 small onion, chopped
½ fennel, chopped
2 carrots, chopped
1 small tomato, quartered
3 cloves garlic, quartered
1 slice pancetta or bacon
1 tbsp extra-virgin olive oil
Kosher salt and freshly ground pepper
1 tsp ground thyme
1 glass good, dry, red wine (I used a Cotes-du-Rhones)
1 cup beef bouillon (or 1 cup water and 1 beef bouillon cube)


DIRECTIONS
In small food processor chop onions, fennel, carrots, garlic and tomato until achieving a thick pulp. Set aside.

In a dutch oven, fry pancetta/bacon until slightly brown. In a plate, season short ribs with salt, pepper and ground thyme. With tongs, sear short ribs with pancetta and drippings and drizzle of olive oil until browned on all sides. Set aside and drizzle lightly with olive oil.

Add the vegetables pulp and saute in the pancetta and drippings from the ribs. Cook on medium about ten minutes. Add wine and beef stock. Bring to a boil. Gently place short ribs in liquid (to cover), reduce heat and cover with a lid leaving a small corner to steam. Simmer for 2 hours on medium-low or until the beef falls off the bone. Serve with garlic mashed potatoes or rice.

Bow-tie pasta with meatballs

INGREDIENTS

Sauce
2 28-oz cans San Marzano tomatoes, crushed
1 yellow onion, finely chopped
4 cloves garlic, finely chopped
4 tbsp tomato paste (from a tube, I used Amore)
1 cup red wine (I used Shiraz, Penfolds)
1 cup grated parmigiano reggiano cheese, fresh
1/4 cup fresh basil, minced
1 cup red wine
olive oil
salt and fresh cracked pepper to taste


Meatballs
1 lb ground sirloin
1/4 lb ground Italian sausage
1/2 tsp Montreal steak seasoning
1/2 tsp beef bouillon powder
1/2 medium yellow onion, grated
1/2 cup grated parmigiano reggiano cheese
1 egg, lightly beaten
1/2 cup flour
salt and fresh cracked pepper
pinch paprika
olive oil

pasta
1 package bowtie pasta, cooked al dente

DIRECTIONS
For the sauce, saute the onions in olive oil until soft, about five minutes. Add garlic and saute for about a minute. Add tomatoes and heat through for about five minutes. Stir in the grated cheese and chopped basil. Add salt and fresh cracked pepper to taste. Simmer for about 45 minutes.

In the meantime, fill a pasta pot with water and bring to a boil. Add salt and pasta, and boil until al dente.

While the sauce is simmering, using your hands, mix the ground beef, italian sausage, onion, steak seasoning, boullion, cheese and egg together until just combined. In a plate, combine flour, salt and pepper, and paprika. Using a melon baller or a scoop, shape the meatballs into small 1-inch balls. Dredge each meatball in flour and set aside. In a large sauce pan, heat olive oil until hot. Cook meatballs without flipping until brown on one side. Then flip and cook through until brown on all sides. Set aside.

Add wine to sauce. Stir in meatballs and simmer for another 10 minutes. Serve on top of pasta with grated parmigiano reggiano.