Cinnamon Short Rib Parpadelle

I haven't seen a drop of rain in months. I believe February was the last time. I was in San Francisco & insisted on wearing my new sandals despite the rain & chill. I kind of wish I hadn't. The still have strange water spots on them. I suppose the unlikely pair, sandals & rain, just didn't work. Beef & cinnamon, on the other hand, are an amazing odd couple. Rolling off the tongue it sounds like a bad idea. Sweet...meat...eww..weird. Right? No. Wrong. These spicy short ribs are the most comfortingly delicious thing to come out of my kitchen in months. Kind of like that rain. I guess good things do come in pairs.


Cinnamon Short Rib Parpadelle, for two
1 short rib

1 1/2 tbsp. olive oil

1/4 c. red wine

1/2 c. tomato sauce

1 c. beef stock

1 white onion, diced

2 cloves garlic, minced

2 tsp. cinnamon, divided

5 grates of nutmeg

salt to taste

pepper to taste

In a large dutch oven, caramelize the onions in 1 tbsp. olive oil (about 10 minutes over low heat), then add the salt, a pinch of cinnamon & garlic. Sauté a moment longer. Meanwhile, salt & pepper the short rib. Push the onions & garlic to the sides of the pan. In the center, brown the rib (don't worry about cooking through) for 2 minutes on each side. Sprinkle with one more pinch of cinnamon & more salt.

Add the stock, tomato sauce & wine. Simmer loosely covered for 2 1/2 - 3 hours. Check every thirty minutes or so. The sauce should ultimately reduce by about half. If you find it too low, add a bit of water & keep on simmering. While the ribs simmer, cook the pasta according to package directions.

Finally, shred the short rib with a fork (this should be quite easy, it should practically fall apart) & toss with the pasta. Garnish with another pinch of cinnamon.