Braised Short Rib and Callezione Pasta

I wanted to do something a little different with a pack of short ribs I'd been saving in the freezer. Instead of braising and serving over mashed potato's or polenta, I decided to go with braised shredded short rib and callezione pasta. This turned out as I suspected, deliciously rich and beefy and goes really well a big red wine such as a Super Tuscan or Cabernet.

Ingredients:

1 pack 4 short ribs
1/2 pound Barilla Callezione pasta
12 ounces beef broth
1/2 yellow onion
1 carrot
4 garlic cloves
2 tablespoons olive oil

Preparation:
Heat the oven to 325 degrees. Take a 4 quart square sided saute pan and add the olive oil. Once heated add the short ribs and brown on all sides. Once browned add the beef broth, chopped yellow onion, chopped carrot and chopped garlic. Cover the saute pan and place into the oven for 2 hours turning the short ribs every half hour.

When the short ribs are done, remove from the saute pan to a plate and let cool. When cool, remove the meat from the bone and shred into small pieces. Strain the liquid from the saute pan and reserve.

Take a large stock pot and fill with water. Add 1 tablespoon salt and bring to boil. Cook the callezione pasta according to directions, which is 12 - 14 minutes to al dente, which is firm to the bite. Drain the pasta.

Take a 12" saute pan and heat to medium high. Add the pasta and short rib and toss until heated. Add one cup reserved beef broth and toss. Add salt and pepper to taste. Add 1 tablespoon olive oil or butter, toss and you're done.

To serve, place a portion of braised short rib and callezione pasta on a plate. Garnish with fresh grated Parmesan cheese and chopped Italian parsley.