Spicy Mocha Braised Short Rib Pasta Recipes

SHORT RIBS WITH TAGLIATELLE

Steps:

• Place the olive oil in a large heavy soup pot over medium heat. Cook the pancetta until golden and crisp, about 4 minutes. Meanwhile, season the short ribs with salt and pepper, and dredge in the flour. Using a slotted spoon, remove the pancetta from the pan and set aside. 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. Return the pancetta to the pot and stir. Add the rosemary, thyme, oregano, bay leaf, beef broth, and wine. Bring the mixture to a boil. Reduce the heat and simmer, covered, for 1 hour and 15 minutes. 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. Season with 1/2 teaspoon salt and 3/4 teaspoon pepper, or to taste.
• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes for dried pasta and 2 to 3 minutes for fresh. Drain the pasta, reserving 1 cup of the cooking liquid. Add the pasta to the pot and stir to combine. Add the reserved pasta liquid 1/4 cup at a time, if
• needed, to moisten the pasta. Transfer to serving bowls, top each bowl with 1 teaspoon of chocolate shavings. Serve immediately.

SPICY BRAISED SHORT RIBS WITH POLENTA

Steps:

• For the short ribs: Preheat the oven to 325 degrees F.
• Heat the oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Sprinkle the short ribs generously with salt and pepper, then add them to the pot and brown on all sides until golden, about 8 minutes. Transfer to a plate.
• Add the mushrooms to the drippings in the pot and cook, stirring occasionally, until softened and all the water has cooked out, about 8 minutes. Add half the garlic and continue to cook, stirring frequently, until the mushrooms are crisp and golden and the garlic is softened, about 3 minutes more. Use a slotted spoon to transfer the mushroom mixture to a bowl; set aside.
• Reduce the heat to medium, add the carrot, onion, rosemary and remaining garlic to the pot and cook, stirring often and scraping up any browned bits from the bottom, until the onions and carrots are softened, about 5 minutes. Pour in the wine and bring to a boil. Cook until slightly reduced, about 3 minutes. Stir in the arrabbiata sauce and 2 cups water and return the short ribs to the pot. Bring to a boil, cover with a tight-fitting lid and transfer to the oven. Cook until the meat is fork-tender, about 2 1/2 hours.
• Remove the meat from the sauce and transfer to a plate. Set the sauce aside to let the braising liquid and fat separate, about 10 minutes, then skim off and discard the fat. Discard the rosemary sprig, stir in the reserved mushrooms and add salt and pepper to taste. If you prefer it spicier, add crushed red pepper as well. Return the short ribs to the sauce and keep warm over low heat.
• For the polenta: Meanwhile, bring the chicken broth to a boil in a medium saucepan over high heat. While whisking constantly, slowly pour the cornmeal into the hot liquid. Stir in 1 1/2 teaspoons salt. Lower the heat to a gentle simmer and cook, stirring frequently, until the cornmeal is creamy and no longer grainy, about 30 minutes. Remove from the heat and stir in the Parmesan and butter.
• Divide the polenta among 6 shallow bowls and top each with a short rib and some sauce. Sprinkle with the parsley.

SPICY MOCHA BRAISED SHORT RIB PASTA

Steps:

• Preheat a large fry pan or Dutch oven on medium heat. Add 1 tablespoon oil and then the short ribs. Brown meat nicely on both sides and then remove from pan.
• Add a little more oil if necessary and then add the onion. Sauté, stirring occasionally until the onions are nicely browned. Add the garlic and sauté for 2 minutes more stirring frequently.
• Now add the tomatoes to the pan and cook until most of the moisture evaporates (1-5 minutes depending on how juicy the tomatoes are).
• Add the coffee and the chipotle peppers and then scrape the bottom of the pan to remove any stuck on bits.
• If using a Dutch oven, add the meat back in and make sure that it is at least half covered (you may need to add a little water). Bring to a simmer, cover with a tight fitting lid and reduce heat to low. Check periodically to make sure that the liquid is still gently bubbling. Simmer for 2 hours or until meat is very tender. Flip half way through cooking process. **Alternatively, you can cook this in a slow cooker. Add the meat in single layer on the bottom of the slow cooker and then pour the sauce on top. Cook on low for 4 - 6 hours or until meat is very tender.
• Now remove the meat from the sauce and following the grain, tear into small pieces.
• Melt the chocolate and butter in a double boiler and stir together and then stir into the sauce until completely combined.
• Add the meat back into the sauce and then toss with the hot cooked pasta. Garnish with cheese and enjoy.

SPICY MOCHA

Steps:

• Combine the milk, chilies, and cinnamon sticks in a heavy large saucepan. Bring to a simmer over high heat. Remove from the heat. Cover and steep for 15 minutes. Whisk in the espresso, sugar, and 1 cup of cocoa powder. Bring the hot chocolate to a simmer, whisking often. Discard the chilies and cinnamon sticks.
• Meanwhile, whisk the powdered sugar and remaining 1/4 cup cocoa powder in a large bowl to blend. Add the cream and whisk until the mixture is thick.
• Ladle the hot chocolate into 8 mugs. Spoon the chocolate whipped cream atop and serve immediately.

BRAISED SHORT-RIBS WITH PASTA

Steps:

• You will need a heavy-bottomed pot that can go into your oven for this recipe.
• Cooking starts on the stovetop, moves to the oven, then returns to the top-of-the-stove.
• As well, it can be prepared over 2 days.
• Preheat oven to 400*F.
• On top of stove, get pot"hot" and add oil.
• Coat ribs in flour, shaking off excess.
• Sprinkle with oregano.
• Brown ribs one-at-a-time, browning them on all sides.
• Remove last ribs and lower stove-top temp.
• Add onions and garlic and cook for two minutes.
• Add wine.
• Deglaze the pot by scrapping all the brown bits from the bottom Return the ribs to the pot and add the can of tomatoes.
• (The ribs should be almost covered, but if not, add some water.) Bring the pot to a simmer and cover with lid or foil.
• Place pot in 400*F oven for 1 hour.
• Reduce oven heat to 300*F and cook ribs for an additional 2 hours.
• (All the above can be done the day ahead. Should you go the 2-day route, re-warm the sauce and ribs just enough to pull the meat off the bones.) Shred the meat discarding the bones.
• Return meat to the sauce and reheat fully.
• TO ASSEMBLE: On the stove-top over medium heat (and in another large pot), toss the cherry tomatoes.
• Cook tomatoes until soft.
• Add the last group of onions, garlic and chilis and cook, stirring, for another 2 minutes.
• Add the rib-meat and sauce and top it off with the last cup of tomatoes.
• Cook, uncovered, for another 10 minutes.
• Cook your pasta.
• (The Chef of the CARIBOU RESTAURANT recommends using a pasta like BUCATINI- a thicker one you can easily eat with just a fork.) Drain the pasta and put into a warm bowl.
• Scoop meat and sauce over the pasta and toss.
• Top with fresh basil and grated cheese.
• Enjoy!