Akaushi Wagyu Short Rib Pasta Dinner Kit for 6
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Ships Nationwide in U.S.
Not eligible for shipping to CanadaWhether your family calls it ragu, gravy, sauce, or sugo, this rich and complex slow cooked pasta dish is perfect for relaxing on a cozy fall weekend. It’s based on an old-school Neapolitan recipe, with some new-school flavor additions from Heritage’s in-house chef. Slowly braise short rib, shred it until it’s tender, and mix it with artisanal rigatoni for a seriously comforting and hearty meal!
Patrick Martins founded Heritage Foods in 2001 to preserve endangered species of livestock from extinction. These species were the foundation of our food supply for 5,000 years, yet they receive almost no attention. Today, Heritage Foods supports over fifty family farms that raise Heritage breeds – the very foundation of our agricultural history and gastronomic identity. These animals are raised humanely, outdoors, on pasture, using traditional farming techniques. The result is the world’s best-tasting, highest-quality meat – more marbled and boasting a far more profound taste and depth of flavor than what you’ll find at the supermarket. This is what meat used to taste like, and what it’s supposed to taste like, and with one bite you’ll understand the difference!
This package serves 6 people and includes
- Short Rib Roast (3-4 lbs.)
- Andrew’s Wildflower Honey (8 oz.)
- Ploughgate Creamery Cultured Butter (8 oz.)
- Momofuku Soy Sauce (8 oz.)
- Parmigiano Reggiano (8-10 oz.)
- Semolina Artisanal Rigatoni Pasta (1 lb.)
- 1 bottle Organic Extra Virgin Olive Oil – Hand-picked, unfiltered, stone-milled, and cold pressed in the Napa Valley by Long Meadow Ranch (375mL)
- Not Included: Onion, Carrot, Fennel, Garlic, Tomato Paste, Red Wine, Bouquet Garni, Salt, Pepper, Sherry, Red Wine Vinegar, And Chives
Short Rib Roast ships frozen with ice packs, may thaw in transit.
- Upon arrival, store roast in the freezer for up to 6 months or in the refrigerator for up to 7 days.
- Cheese and butter may be stored in the refrigerator for up to 3 months.
- Pantry items may be stored at room temperature.
To Serve
- Cut the short ribs into individual bones and season liberally with salt and pepper.
- Brown in a large stock pot or dutch oven over medium-high heat. Remove and set aside.
- Sauté onion, carrot, fennel, and garlic until the onion is translucent. Add 2 tbsp tomato paste and cook for 1 min.
- Deglaze the pot with red wine and cook until wine has reduced by half.
- Return meat to the pot and cover with water. Bring to a boil and reduce to a simmer.
- Add bouquet garni (thyme, rosemary, and bay leaf tied in a bundle with twine). Add honey and soy sauce.
- Cook on simmer for 3 hours or until the short rib is falling off the bone tender and shreds easily with a fork.
- Season with salt and pepper and sherry or red wine vinegar to taste and set aside.
- Cook the pasta according to the box and reserve ½ cup of the pasta water.
- In a large frying pan, bring the pasta water to a boil. Reduce it to a simmer and add the diced butter, whisking until emulsified.
- Add pasta, chives, and short rib to the pot and toss to combine.
- Serve with grated parmesan and chives.
- Enjoy!
