From my Haumea's Kitchen and others

Tuesday, April 6, 2010

Penne Pasta with Shredded Shortribs and Porcini Mushrooms

Penne Pasta with Shredded Shortribs, Porcini Mushrooms

I saw shortribs on sale today $1.70 a pound at the local Carniceria 2 nice pieces said buy me and do something with me. 
Here is the recipe.

2 nice thick Short Ribs Slab (You can use the English Cut as well) Coated with Seasoned Flour
1/2 sweet yellow onion diced
4 cloves garlic (I chop dice and make the garlic pasty with kosher salt to get it fine)
1 Shallot diced small
1 Can Muir Glen Fire Roasted or Stewed Tomatoes with Basil and Garlic (I blend to smooth)
2 teaspoons Italian Herbs Seasoning
1 teaspoon fresh thyme
1 cube of  Star ai Funghi Porcini (Porcini Bullion)
4 Cups Chicken Broth
4 dried Porcini Mushrooms
1 small can or Fresh Crimini Mushrooms Sliced
Penne Pasta your choice cook to directions and reserve 1 cup of the starch water
1 Tablespoon Cream Cheese
Sear the dreaded shortribs on all sides on medium heat after they are done set aside with Olive Oil
With the olive oil sautee' Onion, Garlic and Shallots sweat them out and place the short ribs back in.
Put the Stock, Liquified Tomatoes, Funghi and all herbs and dried mushrooms just to cover the meat.
Braise Simmer 2.5-3 hours until meat is fork tender.
This sauce should render down but continue to add more stock as needed. The last 5 minutes add just a tabelspoon of Cream Cheese to the sauce.
Cook Penne in the last 15 minutes when you know your meat is about done.
After Pasta is done toss with Parmesan and Romana Cheese so it sticks to Pasta put in Serving Bowl
Once meat is tender shred with fork and place meat on Pasta.
You can cook the liquid in pot down to your desired thickness and to where there is enough to toss into the Pasta and meat, don't forget the mushrooms
I clipped fresh chives (I love chives)
Make some fresh Garlic Bread or some good Rustic Bread
I only add starch water if needed.
Bon Appetit