Short Rib Pasta Recipe
caponata | rice pilaf | lemon butter sauce | baby arugula
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Ingredients
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Short Rib
Pasta
Caponata
Lemon Butter Sauce
Garnish
Method
Short Rib Preparation
- 1
Season the Ribs
Rub the beef short ribs with salt and black pepper. Let them sit at room temperature for about 30 minutes.
- 2
- 3
- 4
- 5
Add Broth and Herbs
Return the short ribs to the pot. Add beef broth, bay leaves, and thyme. Bring to a simmer, cover, and reduce heat to low. Cook for 2-3 hours until the ribs are tender.
Pasta Cooking
- 6
Boil Water
In a large pot, bring 4 quarts of water to a boil. Add 1 tablespoon of salt.
- 7
Cook the Pasta
Add the pasta and cook according to package instructions until al dente. Drain and set aside.
Caponata Preparation
- 8
Sauté Vegetables
In a skillet, heat olive oil over medium heat. Add the diced eggplant, red bell pepper, zucchini, and onion. Sauté until the vegetables are tender, about 8-10 minutes.
- 9
Add Remaining Ingredients
Stir in capers, tomato paste, red wine vinegar, sugar, salt, and black pepper. Cook for an additional 5 minutes, stirring occasionally.
Lemon Butter Sauce Preparation
- 10
Melt Butter
In a small saucepan over low heat, melt the butter. Once melted, stir in lemon juice, lemon zest, salt, and black pepper.
Assembly
- 11
Combine Ingredients
In a large bowl, combine the cooked pasta, short ribs (with some sauce), and caponata. Toss gently to combine.
- 12
