Slow Cooked Beef Short Ribs with Truffle and Butter Emulsion
Slow cooked beef short ribs with a truffle and butter emulsion and truffle creme fraiche, perfect as a main or starter.
Ingredients
Directions
- 1
Fry the seasoned short ribs until they have a great golden crust on the outside.
- 2
Quickly add the halved shallots and carrots to the pan to glaze them a bit.
- 3
Place the short ribs in a slow cooker with the wine, tomato paste, garlic, salt, pepper, rosemary, and beef stock to cover. Cook on a low temp for 6 hrs.
- 4
Reduce the stock down so it starts to form a thick sauce/glaze. Add the beef back in shredded and combine so it's all covered in the sauce and delicious.
- 5
Boil the pasta with a well-salted pan. Save some water and strain the pasta.
- 6
In a pan, put the butter, a dash of truffle oil, and some of the pasta water. Add the pasta and mix over a low heat. It will form an emulsion like a sauce.
- 7
Add salt and pepper to taste, and if desired, add truffle paste or chopped fresh truffle.
- 8
Place the pasta in a bowl, top with the shredded beef, and a large dollop of creme fraiche. Season again with salt and pepper.
