- 6-8 short ribs (pending the number of people)
- 1 cup chicken stock
Season short ribs with salt, pepper, seasoning salt of choice. Place in slow cooker and add chicken stock. Cook 6-8 hours on low (should be falling off the bone). Take out and pull off the bone and shred with a fork. Save liquid.
Sauce
(Makes about 1 1/2 cups)
- 1/2 cup drained oil-packed sun-dried tomatoes
- 1.5 cup liquid from the slow cooked ribs
- 1/4 cup balsamic vinegar
- 10 black peppercorns
- 1 bay leaf
- 1 cup whipping cream
- 1/2 cup chicken stock
- 1 tablespoon minced fresh thyme or 1 teaspoon dried
Place sun-dried tomatoes in food processor. Boil rib liquid, vinegar, black peppercorns and bay leaf in heavy small saucepan until liquid is reduced to 3 tablespoons, about 8 minutes. Strain liquid into tomatoes in processor and puree until smooth. Return tomato mixture to same saucepan. Add whipping cream, chicken stock and thyme. Simmer until flavors blend, about 3 minutes. Season to taste with salt. Add shredded short ribs meat and simmer for another 2-3 minutes.
Pasta & Assemble
- 1 box of penne pasta (should feed 4-6)
- 1/2 cup of parmigiano-reggiano
In a large bowl combine sauce, pasta and 1/2 cup of shredded cheese.
Mix well and season with pepper if needed.
Top with chopped Italian parsley and serve.