Short Rib Agnolotti
Braised Short Ribs, Duck Jus, Lemon, Chives
Chef Jacob Siwak of Forsythia | New York
Yield: 20 servings
Adapted by StarChefs | January 2025 | Photo: Will Blunt
INGREDIENTS
Duck Jus:
5 pounds chicken necks and backs
2 onions, chopped
3 carrots, chopped
4 stalks celery, chopped
5 pounds duck bones
Braised Short Ribs:
Black peppercorns
Neutral oil
15 pounds boneless short ribs
48 ounces San Marzano tomatoes
2 large carrots
2 sweet onions
2 bunches celery
1 liter red wine
1 head garlic, halved
4 bay leaves
2 sprigs thyme
2 sprigs rosemary
Kosher salt
Dough:
1 kilogram 00 pasta flour
10 large eggs
Short Rib Filling:
2 cups heavy cream
2 cups grated Parmigiano Reggiano
Kosher salt
Agnolotti:
All-purpose flour
To Assemble and Serve:
Kosher salt
Butter
Lemon juice
Chopped chives
METHOD
For the Duck Jus:
In a large pot over medium heat, add chicken bones. Cover with enough water to submerge. Bring to a boil. Reduce heat slightly and let simmer 1 hour, skimming all impurities that rise to the surface. Add vegetables and reduce heat to low. Let simmer 8 hours, or until liquid is dark and rich in flavor. Heat oven to 500°F. Place duck bones in a hotel pan and roast until bones have evenly browned. Transfer bones to a stock pot over low heat. Strain chicken stock over bones. Let simmer 8 hours, or until desired flavor is achieved. Strain mixture into a clean pot over medium heat. Cook until liquid has reduced by seventy percent and thickened to desired consistency. Remove from heat and let cool.
For the Braised Short Ribs:
Heat oven to 350°F. Fill a sachet with peppercorns and set aside. In a large pan over medium flame, heat oil. Add short ribs and sear on all sides. Transfer seared meat to a hotel pan with peppercorn sachet. Add remaining ingredients. Mix to combine, adding water if needed to thin. Braise 6 hours, or until meat is fork-tender. Remove and discard peppercorn sachet. Using tongs, remove meat. Pick, transfer to an airtight container, and refrigerate. Remove vegetables from pan and transfer to a Vitamix Commercial blender. Purée until smooth. Transfer to an airtight container and refrigerate. Strain remaining braising liquid into a clean pot. Set over medium heat and cook until liquid is reduced by seventy-five percent. Season with salt. Remove from heat and let cool.
For the Dough:
On a work surface, form flour into a circle, making a small well in the middle. Add eggs to well. Slowly incorporate eggs into flour, mixing until dough comes together. Wrap tightly in plastic wrap and let sit 1 hour at room temperature.
For the Short Rib Filling:
In the bowl of a stand mixer fitted with a whisk attachment, combine all ingredients, 1 cup reserved Braised Short Ribs vegetable purée, 1½ cups reserved Braised Short Rib cooking liquid, and 10 pounds Braised Short Ribs. Mix until smooth and firm. Taste and season generously with salt. Transfer to a piping bag and refrigerate.
For the Agnolotti:
Using a pasta sheeter, roll out Dough until ⅛-inch in thickness. Transfer to a lightly floured work surface. Pipe Short Rib Filling onto Dough sheets in thin lines, leaving ½-inch space in between each line. Fold one side of Dough over the other. Pinch to seal the edges. Using a fluted pasta cutter, cut out agnolotti. Set aside.
To Assemble and Serve:
Bring a pot of salted water to a boil. Add desired amount Agnolotti and boil 4 minutes. Strain, reserving pasta water and Agnolotti separately. In a sauté pan over high heat, add butter, 1 spoonful Duck Jus, and a splash reserved pasta water. Once warmed, add cooked Agnolotti and stir to evenly coat with Duck Jus. Season with lemon juice and salt. Transfer mixture to a serving bowl. Garnish with chives.
