Peachy the Magazine January / February 2014

FARM-TO-FORK minutes. Don’t rush! The searing of the meat is the most important step towards getting that rich flavor in the braising liquid. Remove the ribs and reserve with the bacon. Turn the heat down to medium and add the onion, carrot, celery, thyme sprigs and bay leaves. Stir with a wooden spoon and scrape up all the crusty browned bits at the bottom of the pan. Cook around 8 minutes or until veggies are just beginning to caramelize (but without browning the onions). Add the balsamic, port and red wine. Turn heat up to high and reduce the liquid by ½. Then add the stock and bring everything back up to a boil. Add the bacon and gently arrange the ribs in the Dutch oven. The stock-wine mixture should just barely cover the meat. Cover the Dutch oven tightly with aluminum foil, and then cover with a heavy fitting lid. Braise in the oven for about 3 hours. To check for doneness, remove lid and foil (caution: the steam that escapes will be hot!). The meat should almost be falling off the bone. minutes in the pan, then transfer to a baking sheet. Turn oven up to 400 F. Place ribs in the oven for 10 to 15 minutes and let them get good and browned. Strain the cooking juices into a saucepan, pressing down on the veggies and bacon to get the flavor out. Skim fat, and reduce it over medium-high heat to reduce slightly. You want the sauce good and rich. Taste for seasoning and adjust if necessary. Add pearl onions and let them warm up in the sauce. Boil pappardelle noodles according to instructions. When done, strain into a colander. In the same pot, add the butter and throw the noodles back in, tossing until butter is melted and pappardelle is nicely coated. To serve, fill wide brasserie-style bowls with a generous serving of buttery noodles, arrange meat on top and spoon over plenty of the braising liquid and onions. Delicious with a little extra oven-warmed crusty bread and butter. n Heat a big pot of salted water for pasta. When the meat is done, let it rest for 10 JANUARY / FEBRUARY 2014 37

Peachy the Magazine January / February 2014 | Page 39