Recipe | Grassfed Short Ribs with Pasta & Greens

Grassfed Short Ribs Foxhollow Farm
Short ribs are a little-known, versatile cut packed with flavor. This recipe mixes short ribs with pasta and greens for an easy weeknight dinner with a little extra flair. Special thanks to our friend Lindsey McClave for creating and sharing this Grassfed Short Ribs with Pasta & Greens recipe for Foxhollow Delivery, our monthly subscription service from our farm to your door. Serves 4 Ingredients:
  • 3-4 lbs Foxhollow grassfed, bone-in short ribs
  • 1 lb wide noodle pasta such as pappardelle
  • 1 cup chopped onion
  • ¾ cup chopped celery
  • ¾ cup chopped carrots
  • 3 cloves garlic, chopped
  • ½ tsp red pepper flakes
  • 2 tbs tomato paste
  • 1 28oz can whole peeled tomatoes with juice (crush the tomatoes with your hands)
  • 2 cups dry red wine
  • 2 cups unsalted beef stock
  • 8 sprigs fresh thyme
  • 2 sprigs fresh oregano
  • 5 large swiss chard leaves, stems remove (or other thick leafy green)
  • ¼ cup minced parsley
  • ¼ cup grated parmesan cheese
  • neutral oil such as grapeseed
  • kosher salt
  • black pepper
  • Preheat oven to 325°. Pat short ribs dry & season liberally on all sides with kosher salt & pepper. Allow to come to room temperature.
  • Warm dutch oven over medium-high heat & add oil. Once oil is shimmering, add short ribs & sear in batches, cooking on all sides until brown, 2-3 minutes/side. Remove short ribs & set aside.
  • Reduce heat on the pot to medium & cool a bit before adding onion, celery, & carrot to meat drippings. Sauté until veggies begin to soften, about 10 minutes, adding the garlic & red pepper flakes halfway through. Once veggies are becoming translucent, add tomato paste & stir to combine. Next add crushed tomatoes & juice to the pot along with wine & stock. Stir well & bring to a boil. Return short ribs to the pot along with any drippings & top with thyme & oregano. Put a lid on the pot & transfer to oven. Cook for 2.5 hours.
  • After 2.5 hours, remove pot from oven & transfer short ribs to a plate. Strain cooking liquid into a bowl, discarding solids. Return cooking liquid to the pot & bring to a simmer.
  • Using two forks, shred the short ribs, discarding excess fat & bones. Return shredded meat to sauce. Simmer on low.
  • Fill a large pot with water & bring to a boil. Add 2 tbs kosher salt along with pasta. Cook 1 minute less than package direction instructs.
  • While pasta cooks add greens to short rib sauce. Stir to combine. When pasta is ready, transfer directly to sauce & toss to combine. Cook on medium heat for 2 minutes, allowing sauce & pasta to meld. Transfer to serving dish & garnish with parsley & parmesan.
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