Pizzoccheri con Costine di Manzo Brasate e Fontina (Pizzoccheri with Braised Beef Short Ribs and Fontina)

Pizzoccheri con Costine di Manzo Brasate e Fontina (Pizzoccheri with Braised Beef Short Ribs and Fontina) ingredients

• 2 lbs boneless beef short ribs
• 1.5 tsp salt
• 1 tsp black pepper
• 1/4 cup all-purpose flour
• 2 tbsp olive oil
• 1 yellow onion
• 1 carrot
• 1 celery stalk
• 3 garlic cloves
• 1 cup dry red wine
• 14.5 oz canned diced tomatoes
• 3 cups beef broth
• 2 fresh rosemary sprigs
• 3 fresh thyme sprigs
• 14 oz pizzoccheri pasta
• 2 potatoes
• 4 cups savoy cabbage or Swiss chard
• 6 oz Fontina cheese
• 1/2 cup unsalted butter
• 8-10 fresh sage leaves

How to make Pizzoccheri con Costine di Manzo Brasate e Fontina (Pizzoccheri with Braised Beef Short Ribs and Fontina)

1. Preheat your oven to 325°F (160°C). Season the 2 lbs boneless beef short ribs generously with 1.5 teaspoons salt and 1 teaspoon black pepper, then dredge them lightly in 1/4 cup all-purpose flour, shaking off any excess.
2. Heat 2 tablespoons of olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the floured short ribs in batches until deeply browned on all sides, about 3-4 minutes per side. Remove the short ribs from the pot and set aside.
3. Reduce the heat to medium. Add the 1 chopped yellow onion, 1 chopped carrot, and 1 chopped celery stalk to the pot. Sauté, scraping up any browned bits from the bottom, until the vegetables soften, about 7-8 minutes. Stir in the 3 minced garlic cloves and cook for another minute until fragrant.
4. Pour in 1 cup of dry red wine to deglaze the pot, stirring well and scraping up any remaining fond. Let the wine simmer until it has reduced by about half, approximately 3-5 minutes.
5. Stir in the 14.5 ounces of diced tomatoes, 3 cups of beef broth, 2 fresh rosemary sprigs, and 3 fresh thyme sprigs. Return the seared short ribs to the pot, ensuring they are mostly submerged in the liquid. Bring the mixture to a simmer.
6. Cover the Dutch oven tightly and transfer it to the preheated oven. Braise for 2.5 to 3 hours, or until the short ribs are fork-tender and easily shredded. Once cooked, remove the short ribs from the pot, allow them to cool slightly, then shred the meat using two forks. Discard the bones and herb sprigs.
7. While the short ribs are braising, prepare the Pizzoccheri components. Bring a large pot of salted water to a boil. Add the 2 diced potatoes and cook for 5 minutes. Then add the 4 cups shredded savoy cabbage or Swiss chard and cook for another 5 minutes.
8. Add the 14 ounces of pizzoccheri pasta to the same pot with the potatoes and cabbage. Cook according to package directions, typically 10-12 minutes, until the pasta is al dente. Drain the pasta and vegetables, reserving about 1/2 cup of the cooking water.
9. To assemble, lightly butter a large casserole dish. Arrange a layer of the drained pizzoccheri and vegetables at the bottom. Top with a layer of the shredded short ribs and a sprinkle of 6 ounces of shredded Fontina cheese. Repeat the layers until all ingredients are used, ending with a layer of cheese.
10. In a small saucepan, melt 1/2 cup unsalted butter over medium heat. Add the 8-10 fresh sage leaves and cook until the butter is golden brown and fragrant and the sage leaves are crispy, about 3-5 minutes. Drizzle the sage butter evenly over the layered pasta dish.
11. Place the casserole dish in the preheated oven for 10-15 minutes, or until the Fontina cheese is melted and bubbly. Serve hot, allowing each serving to get a generous portion of the rich beef, pasta, and melted cheese.

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