braised-short-ribs-with-swiss-chard-and-polenta/] post. Making that recipe is going to be your first step, although you don’t need the polenta for this dish.
I had about 3 short ribs with its braising liquid leftover, along with about 1/3 of the swiss chard. This recipe will work with less or more of the short ribs and swiss chard. Just adjust the amount of pasta accordingly.
Shred braised short rib meat into bite size pieces and discard any visible fat.
Heat shredded meat with the braising liquid and swiss chard in a large sauté pan over low or medium-low heat.
Meanwhile, bring a pot of salted water to a boil and cook orecchiette 1 minute less than the package directions. Drain pasta, reserving 1 cup of the pasta water.
Add orecchiette to the sauté pan, stir, and cook for one minute. If there isn’t enough braising liquid to adequately coat the pasta, add a bit of the pasta water. Give a generously sprinkling of freshly-grated Parmesan cheese (I highly recommend Parmigiano-Reggiano) and stir.
Serve with another heavy-handed sprinkling of freshly grated Parmesan cheese.