by Chef Matt Batey
Braised Short Ribs Stuffed Paccheri Pasta
Although this preparation is a little more time consuming, the rich robust flavours are well worth your time. Your palette will thank you, that I promise. You can also make these in large batches ahead of time and freeze them, simply thaw first before finishing in the oven.
*This recipe yields 8 portions
|1.5kg||bone-in 7K beef short ribs|
|750ml||red wine – Chef recommends a good super Tuscan|
|1L||beef or veal stock|
|3||large carrots – peeled and cut into 2cm pieces|
|1||onion – peeled, large dice|
|4||celery stalks – large dice|
|8||branches fresh thyme|
|All||beef from above, shredded by hand|
|4tbls||chopped parsley for garnish|
|100ml||reduced sauce from above|
|1bag||Paccheri pasta – cooked al dente and chilled|
- Preheat oven to 300°F.
- Preheat a large heavy pan.
- Remove beef from packaging. Pat dry with paper towel.
- Add the canola oil to the hot pan – sear the beef in the oil.
- Remove the browned beef from the pan and reserve.
- Add the vegetables to the pan, stir with the remaining fat and brown the vegetables.
- Pour any excess fat out of the pan. Add the browned beef and herbs back into the pan.
- Add the wine to the pan and simmer for 2 minutes – stirring the bottom of the pan to deglaze the pan. Add the stock and bring to a simmer.
- Cover the pan, place in the oven and cook for about 3 hours until meat is tender.
- Remove from the oven and let stand for 30 minutes.
- Remove the beef from the liquid. Strain the stock into a new pot and reduce to sauce consistency. Reserve.
- While still warm, but not hot, remove the bones from the beef and pull the meat into strands. Once pulled give a quick chop if you desire a finer texture.
- Fold in the cheese, and add the reduced sauce, taste and season as desired.
- Add chopped parsley at the end, chill the filling to set the cheese.
- Fill the tubes of cooked pasta with the filling.
- Pour the cream in the base of a baking dish, lightly season. Stand the paccheri upright in the cream, cover with Parmesan and bake in a 375F oven until the cheese browns and the tubes are heated through.
- Let stand on the counter for 5 minutes before enjoying. I like to garnish with pickled carrots from the garden patch and celery leaves for some acidity and freshness.
Chef Matt Batey
As a budding chef, Matthew completed an apprenticeship at the Fairmont Empress Hotel and upon completion was promptly recruited to join the opening team at what was soon to be awarded Canada’s best restaurant of 2002, Catch. After his tenure at Catch, Batey joined the celebrated kitchen of Vancouver’s highly acclaimed Chef Bruno Marti. Under Marti’s tutelage, Matthew was able to hone his passion and pursuit of culinary excellence whilst working in one of Canada’s most esteemed professional kitchens. As a result, Chef Batey has initiated the next generation of mentorship in the culinary domain, thus creating a new band of kitchen talent.
After his tenure at Catch, Batey honed his passion and pursuit of culinary excellence working in the celebrated kitchen of Vancouver’s acclaimed Chef Bruno Marti. Chef Batey would then go on to The Terrace Restaurant at Mission Hill Family Estate Winery, where Matthew’s passion for showcasing regional cuisine in the Northwest was fully expressed. Chef Batey then returned to Calgary in 2014 to help open and develop The Nash as well as Off-Cut Bar.
2014 presented a new challenge for Chef Batey, and a return to Calgary to collaborate on a new project in the historic National Hotel. The development of The Nash and OffCut Bar opened the door for Matthew to be involved in the conceptual and operational design of the restaurant, consequently adding to his gastronomic pedigree.
One constant for Batey has been his desire to compete across many different platforms, he has been fortunate to represent Canada in several international culinary competitions, garnering many gold medals and one World Championship. Says Batey, “there is no greater honor than wearing the maple leaf and representing your country, I just do it with a knife not a stick”.
Driven by the team atmosphere and desire to provide an unparalleled dining experience to his guests, Chef Batey can be found in his element cooking alongside the brigade, inspired by the bounty of Canada and rooted in European sophistication.
When speaking about his work at Teatro, he has this to say, “It’s about our brigade performing night in and night out for our guests, to evoke emotion because of a beautifully orchestrated guest experience.