Penne with Ragoût of Chili-Rubbed Short Ribs |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
3 pounds beef short ribs (sometimes called flanken ) |
1 1/2 pounds plum tomatoes, cut into 1/4-inch slices |
1 1/2 tablespoons minced garlic, mashed to a paste with 1/2 teaspoon salt |
1 tablespoon vegetable oil |
1 1/2 teaspoons chili powder |
3/4 teaspoon ground cumin |
1 pound penne or other tubular pasta |
10 kalamata or green spanish olives, pitted if necessary and chopped fine |
2 tablespoons worcestershire sauce |
1/4 cup fresh parsley leaves, washed well, spun dry, and minced |
2 tablespoons freshly grated parmesan |
Directions:
1. Preheat oven to 275°F.
2. In a heavy casserole just large enough to hold short ribs in one layer spread tomato slices evenly.
3. In a small bowl stir together garlic paste, oil, chili powder, and cumin and spread evenly on short ribs. Arrange short ribs on tomatoes and roast in middle of oven, covered tightly, 3 1/2 hours, basting once or twice after 1 hour. (Meat will give off juices as it cooks.) Transfer short ribs to a cutting board. Discard bones and gristle and chop meat. Chill meat, covered.
4. Force tomato mixture through a food mill fitted with fine disk into a bowl. Chill tomato sauce, covered, at least 1 hour or up to 24 hours, and skim fat.
5. In a 6-quart kettle bring 5 quarts salted water to a boil for pasta.
6. Transfer tomato sauce to a saucepan and stir in meat, olives, Worcestershire sauce, and salt and pepper to taste. Bring sauce to a simmer and keep warm.
7. While sauce is heating, add pasta to boiling water and boil until al dente. Drain pasta in a colander and transfer to a large bowl. Pour sauce over pasta and stir together. Add parsley and Parmesan and toss to combine.
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