new year’s dinner leftovers: short ribs with their juices, mirepoix, garlic, canned tomato, chili flake, rosemary, thyme, parsley, orange zest, fresh parpadelle (made by c).
- Braise short ribs. Don’t eat all of them. Keep leftover meat and braising liquid.
- Shred the short ribs, tearing them apart with two two forks moving in opposite directions. This will be easier if the ribs are hot and tender, so either do this before putting them away after braising, or reheat the ribs for a while, covered and in a bit of liquid, until warmed through, and then shred. Discard bone, fat and connective tissue.
- Fine dice onion, carrot, and celery, and sauté them in some olive oil until tender and browned a bit. Add some finely chopped garlic, several finely chopped canned tomatoes (without their juice), some fresh thyme and rosemary (go easy on the rosemary!), and chili flakes to taste. Turn down to medium-low, and cook for a while.
- Turn the heat up, and add the shredded ribs and braising liquid to the pan. Simmer for a while to reduce until saucy. Don’t season too much until the end. You may not nead to season at all.
- Add your favorite cooked pasta to the pan, toss, turn off the heat, and then toss again with finely chopped parsley and finely grated orange zest. Serve, with parmigiano if you so desire.
