Soy Braised Short Rib Pasta

Sometimes cravings result in the best recipes. I wanted some creamy pasta and wanted that East Asian umami.

While I used rigatoni (bronze cut) for my version, feel free to use any wide shaped pasta like pappardelle or any pasta with ridges so the sauce can cling to it.

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Ingredients

• 2 lb bone in short rib
• 1 cup crimini mushrooms, sliced
• 2 tablespoon soy sauce
• 1 cup low sodium chicken broth
• 1/2 cup heavy cream/1 cup whole milk or non diary milk
• 1/2 teaspoon herb de provence
• 1/2 teaspoon shiitake powder
• 4 to 5 cloves garlic, grated
• 16 oz rigatoni or pappardelle
• 1 teaspoon cracked black pepper
• 2 tablespoon avocado oil or any high smoke point oil
• 1/2 cup parmesan reggiano
• 1/3 parsley, chopped

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Directions

1. In a dutch oven add in high smoke point oil of choice and sear both sides of the short rib and delaze the pan with soy sauce.
2. Add in herb de provence, garlic, black pepper and chicken stock and let it cook for 3 to 5 minutes.
3. Pour in heavy cream or milk and add in mushroom powder and chuck in the oven at 350° for an hour.
4. Check on the ribs after and hour and add in the mushroom and brasie the short ribs for another 30 minutes to an hour until tender.
5. Once tender cook your pasta according to the box instructions and save 1/2 cup of pasta water — discard the bones and incorporate the pasta and short ribs.
6. Garnish with parmesan reggiano and parsley and stuff yo face!