NICK'S SUPPER CLUB

BRAISED COUNTRYSIDE SHORT RIBS

 

4-5 lbs Beef Short Ribs (about 8 ribs)
4 tbs olive oil
1 medium onion, minced
2 cloves garlic, minced
2 shallots, minced
2 large carrots,  1 cut in thirds and Julienned, and 1 finely diced
2 celery stalks, finely diced
4 cups beef  stock 
1 tsp fresh thyme, chopped (dry will do if fresh is not available)
2 bay leaves
1 tbs fresh parsley, chopped
1/4 tsp salt and black pepper, to taste
flour for dusting ribs (see below)

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METHOD

Preheat Oven at 350 Degrees

Sprinkle each Beef Rib generously with Kosher Salt and Black Pepper. Now roll each Rib in Flour to coat shaking off access flour.
In a Dutch Oven place 2  tbs of olive oil in the pan and fry each rib until Browned on all sides. Remove ribs and set aside.

Place Onion,Garlic, and Shallots in the same pan with the drippings from the meat.
The onions will start to sweat and give off liquid make sure to scrape all the brown bits from the meat and let onions cook until soft and translucent.
Now add stock.
Now add Carrots,and Celery, 
Place Ribs back to the pot and add more stock to cover the ribs.
Now stir in the Thyme,Bay Leaves,and Parsley.
Bring pot to boil. Add salt and Pepper to taste and place in Oven for 2 -2 1/2 hours checking periodically and moving the Ribs around.

 

THE SAUCE
Remove Ribs and Julienne Carrots from the Dutch Oven.
Place in a container and keep warm.
Spoon off 4 Tbs of fat from the top of the the liquid and place in sauce pan with 2 Tbs of Butter.
Now add 6 tbs of flour turn up heat and make a roux. Stir Roux until it thickens and bubbles slightly.Turn heat off.
Add remain cooking liquid from the ribs to the roux stir a moment the liquid will thicken. This is your sauce. Salt and pepper if needed.

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FRESH PASTA

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2 cups all purpose Flour
2 cups semolina flour
6 eggs beaten
1 tsp salt
2 tbs olive oil
1 Tsp water

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Beat eggs, oil and water.

BY HAND
Sift all-purpose flour and semolina flour into the same bowl. Add salt and whisk together. Put in a large bowl or put on a table in a mound. Make a well in the middle of the flour and add the beaten egg, oil and water. Mix from the sides, incorporating the flour with the egg mixture. When egg and flour are incorporated dive in with your hands. It will be sticky and stick to your hands. Keep pulling off your hands and incorporating it into the dough ball. Keep working the dough until it takes on a smooth, pliable texture. This should take about 10 minutes. If the dough is too dry and won’t stick together, add 1/2 teaspoon of water. If it is too sticky, sprinkle in a bit more flour. Keep in mind this dough will be much stiffer than traditional bread dough. However, the longer you work it, the smoother and more pliable it will become.

WITH YOUR KITCHENAID MIXER
Put Flour and salt in bowl. Attach flat beater, turn beater to #2 and combine flours and salt. Now, gradually add the egg, oil, and water mixture. Mix until all liquid is incorporated and it all sticks to the beater. Remove the batter from the beater and place back in bowl. Now attach the dough hook. Lower into the dough and beat on #2 setting again for a couple of minutes, until done. Remove from the bowl, wrap in Cling wrap, and let it rest for 45 minutes.

Slice pasta as desired and cook.