Ingredients
Units
Scale
- 8 - 10 short ribs
- 1 large onion - sliced
- 2 bay leaves
- 4 - cloves of garlic - chopped
- 1 chili pepper - chopped with seeds
- 1 large tomato - diced
- 2 carrots - peeled and sliced
- 1 cup of water
- 10 - 12 fresh basil leaves - for garnishing soup with
- 1 tsp. salt
- 1 tsp. sweet paprika
- 1 tsp. dried oregano
- Fresh ground black pepper
- 2 - 3 tbs. olive oil
- 1 lb. of your favorite pasta
- Romano cheese for grating
Instructions
- Heat a large cast iron frying pan with 1 - 2 tbs. of olive oil.
- Add half of the short ribs, season with the spices and saute until a nice char is achieved on the ribs.
- Turning the ribs once to char all sides. Remove and set aside and finish charring the rest of the short ribs.
- Heat a large cast iron frying pan with 2 tbs. of olive oil. Add the sliced onion, carrots, chopped garlic, chili pepper and tomato and cook down until the onion softens.
- Add the charred short ribs on top of the veggies and add in the cup of water.
- Re-season the pan and cover tightly. Simmer on a low heat for at least an hour and a half, until the meat is very tender. Taste for seasoning.
- Prepare the pasta as directed.
- Place the pasta in a soup bowl and top with a short rib and the soup.
- Serve with a drizzle of olive oil, torn fresh basil and fresh grated cheese.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
Nutrition
- Serving Size: 1
