There are many things I don't like about winter - the cold, the difficulty getting around, always having to wear a coat, the cold...But one thing I do like about the season is cold weather cooking. Braising, roasting, stewing, baking, all the things that make the house smell great that you don't often want to make or eat in the heat of summer.
Following is a favorite cold weather recipe for a pasta sauce adapted from Giada's Short Ribs with Tagliatelle. It can be made on the top of the stove or using a slow cooker. While it takes the better part of a day to prepare, it is definitely worth the effort.
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Short Rib Pasta Sauce
Serves 6
3 tablespoons olive oil
2 1/2 pounds short ribs
1/4 cup all-purpose flour
1 medium onion, chopped
1 carrot, chopped
1/2 cup fresh parsley leaves
3 cloves garlic
1 (14-ounce) can tomatoes (whole or diced)
1 1/2 tablespoons tomato paste
1 teaspoon chopped fresh rosemary
1 teaspoon dried thyme
1/2 teaspoon dried oregano
1 bay leaf
2 1/2 cups beef broth (1 ½ for slow cooker)
3/4 cup red wine
Salt & Pepper
Put the olive oil in a large heavy pot over medium heat. Season the short ribs with salt and pepper, and dredge in the flour. Add the short ribs to the pan and brown on all sides, about 7 minutes total.
Meanwhile, combine the onion, carrot, parsley and garlic in a food processor and blend until finely minced. Then add the tomatoes and tomato paste and pulse.
Once the short ribs are browned, carefully add the mixture from the food processor to the pot. Add the rosemary, thyme, oregano, bay leaf, beef broth, and wine. Bring the mixture to a boil. Taste and season with salt & pepper as required.
Stove Top
Reduce the heat and simmer, covered, for 2 1/2 hours. Remove the lid and simmer for another hour and a half, stirring occasionally. Remove the meat and bones from the pot. Discard the bones. Shred the meat and return it to the pot.
Slow Cooker
Transfer ribs to 4 quart slow cooker, cover with liquid from pot. Cook on high for 5 hours or low for 8 - 10 hours. Remove the meat and bones from the pot and shred the meat. Transfer the liquid to a sauce pan and reduce by 1/2 over medium heat on the stove (about 20 minutes). When reduction is complete, add shredded meat to the sauce pan.
Note: short ribs tend to be fatty - if you want to remove some of the fat from your sauce, refrigerate the pot for a couple hours (or overnight) just after removing the ribs. The fat will rise to the top and harden so you can scrape it off. Add back the shredded meat after removing the fat.
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