Ingredients:
2 lbs Short ribs, bones removed
I pt red wine
2 qt chicken stock or beef stock
½ cup tomato paste
1 large carrot - large dice
1 stalk celery - large
1 large onion - large dice
2 heads garlic
1 bunch thyme
2cups orzo pasta
1 butternut squash
1 bunch rapini
Preparation:
Braise short ribs - season with salt and pepper and sear in a pan (dutch oven ) with a little olive oil browning all sides of the meat. Add diced carrots, celery and onions, and let brown in pan. Add tomato paste, garlic and thyme, stir in well. Deglaze with red wine. Let simmer for 5 min. Add stock and bring to a simmer. Cover with a lid and let cook for 3 hours at a low simmer.
Short ribs are done when tender. Remove from liquid. Strain the braising liquid through a fine mesh strainer. Keep liquid and reduce in pot until it's a nice rich sauce. Adjust seasoning to taste with salt and pepper. Warm short ribs up in sauce to serve
Butternut puree - cut butternut squash in half. Discard seeds, rub with olive oil and season with salt and pepper. Roast squash on a sheet tray in a 350 degree oven for 20-30min. squash will be golden brown and soft when done. Let cool to able to handle. With a spoon, scoop out squash from skin and put in a blender, add a little chicken stock or water and a tablespoon of butter and blend to a smooth puree consistency. Season with salt and pepper, add a little honey for additional sweetness if needed.
Rapini- blanch in salted water till tender, toss with some butter.
To plate:
Spoon some butternet puree on plate. Mix cooked orzo pasta with some butternut squash puree, add a little butter and parmesan cheese. It will be similar to mac and cheese. Spoon finished orzo on top of butternut puree. Place short rib glazed in sauce over orzo. Finish with blanched rapini.
First Coast News