|Did I hear that right? A restaurant where everything is meat??|
Making the Dish
What You'll Need
1 lb beef short rib
1 small onion
1 small carrot
1 whole dried bay leaf
1/2 lb fusilli or other short noodle
2 cups beef stock
1 cup dry red wine
1 tablespoon garlic butter (optional)
2 tablespoons butter
Scallions, for garnish
To start we needed to roast something to get our drippings. We asked the meat guy at the farmers market what cut would be best for maximum drippings in the least amount of time. We decided on beef short rib. This isn't our favorite cut of meat for most dishes, since it doesn't actually yield that much meat and is quite fatty, but for this dish, it actually works out quite well.
So to start we seasoned the short ribs on all sides with salt and pepper. Then, we diced up an onion, garlic, and a carrot, and added them to a pan with olive oil and let those cook down over high heat. Once it was cooked down and the oil was infused with flavor, we used it to brown the short ribs on all sides.
We placed the browned short rib onto a piece of foil and drizzled more olive oil over it, as well as some additional seasonings and a bay leaf. Then we folded the foil over the short rib and put it in a preheated oven at 350 degrees. We left it in there for about 45 minutes until the short rib had mostly roasted and a lot of drippings had accumulated.
We poured the drippings into a small saucepan, and then started braising the short rib in the pot we had used when browning the rib initially. Into that pot we poured a few cups of beef stock and a cup of red wine, brought the whole thing to a boil, and then covered and simmered for another hour and a half.
By this time, we were starving, and the house was smelling delicious, and the meat was juicy and succulent. We took it out of the braising liquid and started separating out the meat from the rib and the fat.
|Garlic butter from Salento Farm.|
Finally, we cooked the pasta until it was nicely al dente. When it was finished, we drained it and added the dripping sauce and the braised short rib onto the pasta, as well as some sliced scallions, and tossed until the pasta was well coated. We served it with grated parmesan on top.
|Combining the cooked pasta with the shredded beef.|
This actually tasted quite a bit like what we were looking to recreate. The sauce was light but flavorful, and the beef was quite savory.
That said, this sort of thing is probably a lot easier for a place like Manzo to pull off, where they have beef roasts going all the time and more drippings than they can handle, than our little kitchen and our little short rib. It's a lot of work. The outcome is certainly unique, and it's worth a try if you're adventurous, but this isn't one we'll likely be doing again in the near future.
If you know of an easier way to get the same result, let us know in the comments!