Popular
Latest From the Show
Short Ribs with Pasta e Fagioli
Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
How to Make Chicken and Lobster Piccata | Richard Blais
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
How to Make Sesame Cookies | Buddy Valastro
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
How to Make Shrimp Burgers | Jacques Pepin
How to Make Spanakopipasta | Rachael Ray
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
Ingredients
- 3 tablespoons EVOO Extra Virgin Olive Oil
- 1/3 pound slab bacon or pancetta, diced
- 6 to 8 beef short ribs, bone-in
- Salt and pepper
- 2 carrots, chopped
- 2 ribs celery, chopped
- 1 onion, chopped
- 4 cloves garlic, sliced
- 1 teaspoon ground fennel or fennel pollen
- 1 large bay leaf
- 2 tablespoons tomato paste
- Herb bundle of sage, parsley, rosemary, thyme
- 2 cups dry red wine
- 1 can beef consomme
- 2 cups chicken stock
- 3/4 pound ditalini pasta or macaroni
- 1 can cannellini beans, drained
- 3/4 cup grated Parmigiano-Reggiano cheese
- 3/4 cup grated Pecorino Romano cheese
Yield
Serves: 4-6
Preparation
Preheat oven to 325F.
Heat a Dutch oven with EVOO over medium-high heat. Add bacon or pancetta and brown; remove and reserve on a paper towel-lined plate.
Pat short ribs dry and season liberally with salt and pepper. Brown meat evenly in drippings and remove. Add vegetables and garlic, and stir 5 minutes. Season with salt, pepper and fennel, add bay, stir in tomato paste and cook 1 minute. Add herb bundle and deglaze pan with wine. Stir, add consomme and stock. Add beef and bacon back into pan and cover; roast 2 1/2 hours to tender.
Bring a pot of water to a boil, salt it and cook pasta 5 minutes then drain.
Remove meat and herb bundle. Cover meat to keep warm. Switch on broiler.
Add pasta and beans to pan and stir in half the cheeses. Set beef into pasta and cover with remaining cheese, brown in center oven under broiler.