From Cupcakes to Traditional Korean Food and Everything in Between

One of my absolute favorite things to do is to peruse the aisles of my market.  A bystander might scoff at the excruciatingly slow process of me picking up beautiful jars of this and that, just to stare, turn over in my grasp, and ponder.  The adventure of the grocery store begins from the get go.  Where else can you melt nuggets of softened cheese bites in your mouth proudly displayed next to ripened, local fruit, also begging to be tasted?  If Nordstrom’s started doling out chocolate samples while you shopped, I would reconsider going shoe shopping but if not, forgettaboutit!

My most recent trip had my eco-bags burdened with the weight of bulky short ribs.  I’m particularly fond of fatty striped meats.  I’m not too fond of the incommensurate price of them.  Wearing more bone and fat, short ribs seem to have a pretty high ticket (to me) so I don’t often buy them, but alas!  These were on sale, and I’m always a sucker for sales!  In Squishy-verse, food sale = larger quantity for my belly.  I can’t even begin to express the pure joy I felt from hauling in my 4 lbs of free-range short ribs and smugly setting them on my counter, knowing just what to do with them…

 

Rigatoni & Braised Ribs

 

Rigatoni & Braised Ribs
 
Prep time
Cook time
Total time
 
Author:
Ingredients
  • 4 lbs Beef Short Ribs + Flour to dredge
  • 1 Onion
  • 4 Garlic Cloves
  • 1 ts dried Thyme
  • 2 Bay Leaves
  • ¼ c Kalamata Olives
  • 1 c Roasted Red Peppers
  • 1 c Beef Broth
  • 1 c Red Wine
  • 2 tb Red Pepper Flakes
  • ½ c - 1 c reserved Pasta Water
  • ¼ c Heavy Cream
  • 1 lb Rigatoni (or Pasta shape of your choice)
  • ½ c Parmigiano Reggiano
  • ¼ c fresh Parsley
Instructions
  1. Set out your ribs 30 minutes prior to cooking. Rinse and dredge in a mixture of flour, salt, and pepper. Shake off excess and sear all sides in a hot pan, glossed over with canola/veggie oil.
  2. Remove your ribs, set aside and in the same (completely heat proof pan-will be transferring the entire pot to the oven later), drizzle over some olive oil and soften your onion, garlic, thyme, and bay leaves. Salt and pepper. Make sure to scrape up all the delicious brown bits with your wooden spoon.
  3. Tumble in your olives, peppers, broth, wine, pepper flakes. Allow it to come to a fierce bubble. Salt and pepper.
  4. Snugly fit in your ribs into the pot and transfer to your oven, loosely covered with foil and bake at 350 for 2½-3 hours.
  5. After this time, extract your ribs and set aside. About 20 minutes later, begin shredding with your hands or 2 forks.
  6. Take your sauce (sans meat) and blend it to a thick, chunky consistency with your blender/food processor. At the last moment, twirl in your cream.
  7. Cook your pasta and transfer to your sauce with a slotted spoon (reserve 1 c water), and top with cheese, directly on top of your hot pasta. Combine.
  8. Toss in your shredded beef with your cheesy pasta.
  9. Pour in your sauce, drizzle in your reserved pasta water as needed, salt and pepper and sprinkle with parsley or more cheese.
Notes
This is also stellar over Polenta, Mashed Potatoes, Rice, or Buttered Egg Noodles. If you're worried about fat, allow just your Sauce to cool a great bit and skim off the top that floats up.

Proud to bring you some meaty, cheesy goodness on a boring ole’ Tuesday!

Love,

Your Squishy Monster ^.^

21 thoughts on “

  • I am sure these ribs must have tasted absolutely awesome :D
    Being veg, I can’t eat them (no joke ;)) but my dad and brother will certainly benefit from your amazing dish!

    Cheers
    Choc Chip Uru

  • Lester. says:

    Delicious and colorful dish Angie! Great ribs! mmmm!pasta stired remins me of a kitten walking in a bowl of jello.Yes I have heard and seen that before.lol Along story.Thank you Angie!

  • Lee says:

    Oh man! The Ribs have to taste beautiful,having been hand shredded, full of your positive happiness. I swear I can taste if food was prepared with positive energy or not. When I eat something that was made without good feeling, it doesn’t taste good. No matter what it is. It’s so nice seeing you SquishyMonsta. I hope your life is full of happy.

  • manolisvlog says:

    Yummyy!! I LOVE PASTA!!

    That looked really good!

    I am from Greece so i know well how great are kalamata olives! :-)

    I like the sound of mixing pasta with sauce! Does that makes me a weirdo also?? lol

    Thanks for sharing!

  • Lester says:

    Very delicious recipe Angie! Thanks! Just in case you may not know this.If you are ever at a large supermarket and an on sale item is out( AND THE ADD does not say while quantities last) You can ask for a RAIN CHECK Angie! With it you may still get the item or items when in stock again even though the sale is over at the SALE price.Friends and madamoiselle friends in the grocery biz tipped me to that one. Have a great day!

    Lester.

  • Ooooh … this looks so good :-)

  • sooae says:

    seriously woman. YUM!

  • Eva says:

    What a lovely and hearty recipe. I shall have to bookmark it for our colder months in the fall and winter as we are heading in to our summer here in Toronto, Canada. I love how the ribs become stringy; I bet this would be amazing as a pulled beef sandwich, or a new version of Eggs Benedict!

  • Norma Chang says:

    That looks absolutely delicious. Like you I find short ribs to be a very high ticket item considering the ratio of bone to meat. Also like you, when I find a good buy, I grab all that’s available. I think we share the same food shopping philosophy.

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