Cabernet Braised Short Ribs with Swiss Chard and Orecchiette
INGREDIENTS
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6 meaty short ribs (about 4 pounds total)
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1 t kosher salt
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1/2 t freshly cracked black pepper
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5 T olive oil, divided
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1/2 c roughly chopped onion
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1 c roughly chopped carrot
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1 c roughly chopped celery
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4 clv garlic peeled and minced, divided
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2 T tomato paste
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1 (750ml) bottle cabernet sauvignon
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1 bay leaf
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6 fresh parsley sprigs
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4 fresh thyme sprigs
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2 pieces of orange peel (each about 2 inches long by 1/2 inch wide)
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1 c chicken stock, or more if needed
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1 lb dried orecchiette pasta
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1 c finely chopped onion
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1 bn swiss chard ribs removed, cut into 1/4 inch slices, well-rinsed and drained - about 6 loosely packed cups
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1/2 c freshly grated parmesan reggiano cheese (plus more for topping)
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