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5. Remove the ribs from the pan. Using an immersion blender, blend the braising liquid directly in a pan. If you don’t have an immersion blender, ladle the braising liquid into a food processor in batches, if necessary, and blend unil nearly smooth.
6. Remove the bones, sinew, and ex- cess fat from the meat and discard. Using two forks, shred the meat. Sir it back into the braising liquid and season to taste with salt and pepper.
7. In a pot of boiling, salted water, cook the penne according to the instrucions on the package unil al dente, 8 to 10 minutes. Drain well.
8. Sir the pasta into the short ribs. Before serving, sprinkle the top with Parmesan and parsley.
Taste of Home – Page 47