Red Wine Braised Short Rib Ziti

Ingredients

• 2 lbs Boneless Beef Ribs/Short Ribs
• Salt & Pepper (for seasoning)
• 2 TBSP cooking oil
• 1 Large Yellow Onion, diced
• 1 Head Garlic (7-8 cloves), chopped
• 1/2 C Carrots, diced
• 4 oz Prosciutto, diced
• 8 oz Tomato Paste
• 2 TBSP Brown Sugar
• 2 C Red Wine (dry)
• 2 C Water
• 1 Beef Bullion Cube
• 2 TBSP Fresh Basil, chopped
• 2 TBSP Fresh Parsley, minced
• 1 Parmesan Cheese Rind
• 16 oz Pasta, cooked al dente
• 16 oz Ricotta
• 1/2 C Grated Parmigiano Reggiano (plus more for topping)
• 1 tsp Salt
• 1 tsp Pepper
• 2 T Honey
• 8 oz Fresh Mozzarella, shredded

Method

1. 1

   Pat ribs dry and season both sides generously with salt and pepper.

2. 2

   Add cooking oil to a Dutch oven over high heat and brown ribs in batches on both sides, about 3-4 minutes each. Remove when browned and set aside, keeping the rendered juices in the pot.

3. 3

   Add prosciutto, onion, garlic, and carrots to the pot and sauté until browned.

4. 4

   Add tomato paste and brown sugar; sauté for 4-5 minutes.

5. 5

   Add red wine, water, beef bouillon cube, parsley, basil, and cheese rind. Stir to combine.

6. 6

   Return beef ribs to the sauce. Cover and place on the center rack in the oven.

7. 7

   Cook at 300°F for 3 hours or until ribs are fork tender.

8. 8

   Shred ribs and remove the cheese rind.

9. 9

   Cook pasta until al dente.

10. 10

    Combine ricotta cheese, grated Parmigiano Reggiano, salt, pepper, and honey.

11. 11

    Add the cooked pasta and about 1.5 cups of the short rib sauce into the ricotta mixture. Combine well.

12. 12

    Transfer pasta mixture to a baking dish and spoon the remaining sauce over the top.

13. 13

    Add a layer of grated Parmigiano Reggiano over top, then evenly spread mozzarella cheese.

14. 14

    Bake uncovered at 425°F for 25 minutes until melty and bubbly.