- Fresh Herbs
When,I make short ribs I never have enough so, that I can serve a short once again the next day and sometimes the time don’t feel like disturbing herbs again but today I only have like one and a half pieces which is not enough for my husband and I to have a piece each so this is the answer being a large pot of water to a boil with some salt add in some rigatoni you can use it go Tony pen-name pappardelle would be great for this so, yeah tell em I’m using your bootie whatever you’d like it’s perfect now what I have here is a little bit of the sauce with the vegetables that was left over I just reserved it I don’t like to throw away anything.
What I’m going to do is I’m going to pureed this with my immersion blender until it’s really nice and smooth now that you have that pureed. I also have a little bit of every cream some fat McDonald and I also wanted to mention that you are going to need to cook the pasta for about two minutes shorter than you normally would so if the package says nine minutes earlier they cook for about seven minutes or so in the meantime. I’m going to take my short ribs. I’m going to discard the fats because there is a lot of fat that comes from short ribs as we all know so get the fat put it aside and then all I’m going to do is take the meat and I’m going to shred it with my fingers and this is cold so it’s a little bit harder to do but if this was really warm you can heat it up in the microwave a little bit but you don’t have to it’s a lot easier to do so just go ahead and shred it with.
Your fingers until it’s all done to my drained past.I’m gonna add in the sauce that we pureed along with the just a touch of cream now a lot but a little bit makes it really nice and creamy. I’m gonna add in my shredded meat. I’m just going to let this cook for out two minutes just want to reheat everything up really really nicely in the meantime. I’m gonna grab some herbs borrow a basil and parsley.I’m gonna add in some parmesan some fresh herbs to me delicious and in my fresh chopped herbs. you can’t have a pasta without a good grading of parmigiana well I can’t anyway and if there’s any justice in this world you can’t either give this a really good serve this makes a perfect supper for two with a side salad Oh delicious it’s easy you’re using leftovers.
You’re giving them a new identity just going to serve myself a little bit so that you can kind of see what it looks like oh look at that gorgeousness let’s give this a button take a piece of the beef some pasta just if, I know I’m doing what now smelling this mmm it is so so good it’s got such a slow-cooked taste to in which it really is slow-cooked because all the work happened yesterday and the other one you braise these for a really long time and it pays off today and that took what nine minutes and the time it took for you to add the pasta in everything else was pretty much ready and you can apply this to any leftover.