Ingredients:
1 lb boneless short ribs (Healthier alternative: vital wheat gluten or seitan)
3 teaspoons extra virgin olive oil
2 cup Beef Broth (Healthier alternative: Vegan beef flavored broth or mushroom broth)
1/2 cup heavy cream
2 shallots, finely chopped
1/2 cup tomato, chopped
8 oz mushrooms, sliced
1 cup grated parmesan cheese
1 cup Fresh herbs of your choice (thyme, rosemary, bay leaves)
12 oz rigatoni pasta
Seasonings of your choice (salt, pepper, smoked paprika powder, garlic powder, onion powder, etc.)
Want a healthier alternative to this delicious dish? Please read our "Vegan Short Rib Recipe" to incorporate into this pasta dish.
Instructions:
Season your short ribs with seasonings of your choice (salt, pepper, smoked paprika powder, garlic powder, onion powder, etc.)
In a large skillet, heat some olive oil over medium-high heat
Sear the short ribs on all sides until they're browned
Remove your short ribs and set them in an oven safe dish
In the same skillet, add more olive oil or butter
Sauté the chopped shallots until they become tender and browned
Pour in the beef both (or mushroom broth) and bring it to a simmer
Pour the broth and shallots over the seared short ribs
To the oven safe dish, add your fresh herbs (thyme, rosemary, bay leaves)
Cover the dish and place it in a preheated oven at 325°F
Braise the shorts ribs for 2-3 hours or until tender
Boil a pot of salt water and cook your pasta according to the package instructions until al dente.
Drain the pasta and set aside
In your large skillet, add in heavy cream, cheese, and seasonings of your choice. Stir together until the sauce is lightly thickened. Pour the sauce into your pot of pasta and mix together.
Once the short ribs are tender, remove them carefully from the oven-safe dish and shred the meat using two forks.
How To Serve:
Place the short rib meat over the cooked rigatoni
Garnish with chopped herbs and more grated cheese
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