PASTA WITH BRAISED BEEF AND BABY ARUGULA
The combination of flavors is amazing! Richness from the braised beef, silkiness of homemade pasta, and then a little sharp bite from the arugula ties it all together. Shred beef or serve ribs whole.
Provided by Simply Sundays!
Categories Main Dish Recipes Rib Recipes
Time 3h11m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat 2 tablespoons olive oil in a Dutch oven over medium-high heat until almost smoking. Season short ribs with salt and pepper. Cook in the hot oil, seasoned-side down, until browned and crusty, 5 to 6 minutes per side. Transfer to a plate.
- Combine onion, carrots, celery, and garlic in the Dutch oven. Season with salt and pepper. Cook and stir until starting to soften, 8 to 10 minutes. Pour in red wine; scrape browned bits off the bottom of the Dutch oven using a wooden spoon. Pour in chicken stock. Bring to a boil; reduce heat and simmer to cook off alcohol, about 15 minutes.
- Return short ribs to the Dutch oven, ensuring they are mostly covered with liquid. Cover.
- Bake in the preheated oven until beef comes off the bone when pulled with a fork, 2 to 2 1/2 hours.
- Bring a large pot of lightly salted water to a boil. Cook pasta at a boil until tender yet firm to the bite, 3 to 4 minutes. Drain. Toss with 1 tablespoon olive oil to prevent sticking.
- Fill serving bowls with pasta. Scatter arugula on top. Spoon beef with juices over arugula. Garnish with Parmesan cheese and red pepper flakes.
Nutrition Facts : Calories 657.8 calories, Carbohydrate 37.5 g, Cholesterol 122.6 mg, Fat 38.7 g, Fiber 3.4 g, Protein 27.7 g, SaturatedFat 16 g, Sodium 452.4 mg, Sugar 2.5 g
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