Ingredients Jump to Instructions ↓

  1. 2 tablespoons olive oil

  2. 2 tablespoons unsalted butter

  3. 3 pounds meaty short ribs

  4. 2 bottles dry red wine

  5. 8 shallots, quartered

  6. 2 carrots, peeled and cut into 2-inch pieces

  7. 2 onions, peeled and quartered

  8. 10 sprigs parsley,

  9. 2 bay leaves ,

  10. 3 sprigs thyme, tied together with a string

  11. 1 star anise

  12. 1 teaspoon whole black peppercorns

  13. 8 cremini mushrooms , quartered

  14. 1 1/4 cups milk

  15. 3 cloves garlic , smashed

  16. 1 1/2 tablespoons unsalted butter

  17. 1 1/2 tablespoons flour

  18. 3/4 cup heavy cream

  19. Salt and freshly ground pepper

  20. Pinch freshly grated nutmeg

  21. 3/4 pound penne pasta , cooked al dente

  22. 1 cup grated Gruyere cheese

  23. 2 tablespoon grated Parmesan cheese

  24. 2 tablespoons finely chopped chives

Instructions Jump to Ingredients ↑

  1. For the Beef: Preheat oven to 300 degrees F. Heat oil and butter in a large Dutch oven over high heat. Season the ribs with salt and pepper and cook on both sides for 5 minutes, or until golden brown. Add all of the wine to the pan and use a wooden spoon to scrape up any browned bits from the bottom, add all of the remaining ingredients, except the mushrooms, and season with salt and pepper. Cover with the lid, braise on the stove top or place in the oven and let braise for 2 1/2 to 3 hours or until very tender. Remove the meat to a plate and strain the cooking liquids into a bowl. Clean out the pan and add the strained liquid into the pan. Add the mushrooms and cook over high heat until reduced by 1/3. Return the meat to the pan and cook for 5 minutes to heat through.

  2. For the Pasta Gratin: Place milk and garlic in a small saucepan and bring to a boil. Remove from heat and let steep for 10 minutes, then remove the garlic. Melt butter in a small saucepan, whisk in the flour and cook for 1 to 2 minutes over low heat. Gradually whisk in the milk and cream and cook over medium-high heat until thickened, season with salt and pepper and nutmeg, remove from heat and let cool for 5 minutes. Preheat oven to 450 degrees. Place cooked pasta in a buttered medium baking dish , add the sauce and stir to combine. Sprinkle the Gruyere over the top of the pasta then sprinkle the Parmesan over the Gruyere. Bake for 10 to 15 minutes. Turn on the broiler and broil, rotating the dish, until the cheese is golden, about 3 to 4 minutes. Let stand for 5 minutes. Garnish with chives.


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