If you have the time, you can turn a relatively inexpensive cut of meat into an amazingly rich and flavorful pasta dish. The flavors can stand on their own without the addition of a decadent shaving of black truffles, but I always like the extra kick.
I started making this this dish when I would have extra short-ribs from a dinner party but then needed more than just leftovers because I was feeding dozens of hungry people for brunch.
I also use a variation of this recipe to make short rib “Shepard’s Pie,” mini short rib sandwiches with 🐮 Horseradish Steak Sauce, and a mushroom risotto with the sauce and meat mixed in.
Serves 20 (or save some for later)
- 8-10 boneless beef short ribs, around 8 inches long (I get then at COSTCO)
- 4 teaspoons kosher salt
- 3 teaspoons freshly ground pepper
- 8 sprigs of thyme
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