Braised Short Ribs Over Chickpea Fusilli
- 5 lb bone-in beef short ribs (cut cross-wise)
- Salt & Pepper (to taste)
- Canola Oil (for browning)
- 3 celery stalks (sliced)
- 1 large Onion (chopped)
- 3 Carrots (peeled and sliced)
- 2 tbsp Gluten-Free Flour
- 1 tbsp Tomato Paste
- 1 bottle Red Wine
- 6 ea. sprigs parsley and thyme
- 2 sprigs Rosemary
- 4 fresh bay leaves
- 1/2 head garlic (cloves smashed and peeled)
- 4 cups low-sodium beef broth
- 1 box Explore Cuisine Organic Chickpea Fusilli (cooked according to package instructions )
- Season short ribs with salt and pepper. In a Dutch oven or deep oven-proof pot, brown ribs on all sides over medium-high heat in canola oil.
- Remove beef from pan. Remove excess fat, leaving about 3 tablespoons. Add vegetables and cook until starting to brown. Sprinkle with flour and stir with a wooden spoon to cook the flour. Add tomato paste, continue to stir.
- Deglaze with red wine. Add stock, herbs, and garlic. Bring back to a boil. Add ribs plus accumulated juices.
- Cover pot and cook at 350°F for 2 to 2 1/2 hours until ribs are very tender.
- Let the pot cool slightly then remove ribs to a platter. Let ribs come to room temperature, then cover and refrigerate overnight.
- Strain the sauce. Discard solids. Let cool to room temperature then cover and refrigerate overnight.
- The next day, remove most of the congealed fat from the top of the sauce. Bring sauce to a boil and reduce to thicken. Add a corn starch slurry to get a thicker sauce if desired. Season to taste with salt and pepper. Gently reheat ribs in the sauce.
- Note: If serving small tasting portions, slice cold meat from the bones into bite-sized pieces then reheat in the sauce.