Slow-Braised Short Rib Pasta

Directions

1. Preheat oven to 350°F. Season the short ribs with salt and pepper. Heat oil on high heat in a large dutch oven, or heavy oven-safe pot with a lid. Place the short ribs, 4 at a time, in the oil and sear for 3 to 5 minutes a side until browned. Remove to a plate a repeat with remaining ribs.
2. Reduce the heat to medium-low and allow for the oil to cool down for a minute or two before proceeding. Add garlic, onions, and a pinch of salt and cook until the onions have softened. Add wine and scrape the browned bits of the bottom of the pan with a wooden spoon.
3. Return the short ribs to the pot and add beef broth, the bunch of sage, rosemary, bay leaf, and star anise. Bring to a boil, cover, and remove from heat. Transfer to the oven and braise for 3 hours
4. Once finished and the meat is falling of the bone, remove the short ribs to plate or carving board. Remove the meat from the bone and set aside until needed. Discard bones and fat (or use for a beef stock later).
5. At this time, boil water for the pasta and cook pasta according to package directions.
6. With a spoon, skim the fat off of the remaining cooking juices. Try to remove as much as possible as there tends to be a good amount. Another suggestion is to cook the ribs until this point the day before and place in refrigerator. You will be able to take the chunks of white fat off the top. Quick and easy tip!
7. With a spoon, skim the fat off of the remaining cooking juices. Try to remove as much as possible as there tends to be a good amount.
8. Over medium heat, bring the jus, or cooking juices, to a simmer. Add cremini mushrooms, chopped sage, and butter or veal demi glace. Simmer for 5 minutes or longer. I prefer a longer slow cook time to really bring out the layered flavors. Strain the pasta and transfer to the sauce.
9. Strain the pasta and transfer to the sauce. Add the short rib meat and toss to coat. Plate and serve with parmesan cheese. Recipe inspired by In Sock Monkey Slippers