
Creative Culinary Solutions
Braised Beef Pasta with Demi-Glace
A mouthwatering and hearty pasta dish with fork tender and juicy braised beef that all will enjoy.
Difficulty: | 15/20 |
Yield serving: | 10 |
Preparation time: | 5 minutes |
Cooking time: | 5 minutes |

Preparation
- Prepare demi-glace and beef soup base according to package instructions, keep warm and set aside.
- Preheat the oven to 350˚F.
- Season the short ribs with salt and pepper.
- Heat oil on high heat in a large dutch oven, place the ribs, 4 at a time and sear for 3-5 minutes per side or until browned.
- Remove from dutch oven and place on a plate and repeat with remaining ribs.
- Reduce the heat and add in the onions, and cook until translucent.
- Add the beef soup base, and deglaze the pan with a wooden spoon.
- Return the ribs to the pot and add in the sage.
- Bring liquid to a boil, cover and transfer to the oven and braise for 3 hours.
- Once finished and the meat is falling off the bone, remove the ribs and shred the meat, discard bones and fat.
- At this time, boil water for pasta and cook according to package instructions.
- Add the shredded meat to the demi-glace, and add the pasta as well.
- Portion the pasta and sauce, garnish with parmesan cheese. Serve and enjoy.
Decorate with chopped parsley for a touch of green and freshness.
Ingredients
- 800 mL (3-1/3 cups) of prepared Gluten-Free Demi-Glace Sauce Mix
- 450 mL (2-3/4 cups) of prepared Instant Beef Soup Base, Gluten-Free, Sodium Reduced
- 1.8 kg (4 lbs) of beef short ribs
- Kosher salt to taste
- Black pepper to taste
- 75 mL (1/3 cup) of canola oil
- 500 mL (2 cups) of onions, chopped
- 30 mL (2 tbsp) of sage, chopped
- 900 g (30 oz) of fettuccini, dry
- 250 mL (1 cup) of parmesan cheese, grated
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