Short Rib Pastitsio Recipe | James Beard Foundation

Name: Short Rib Pastitsio Recipe | James Beard Foundation
Ingredients: 5 pounds boneless short ribs; Salt and pepper as needed; 1 tablespoon vegetable oil; 4 celery stalks, chopped; 2 carrots, peeled and chopped; 1 yellow onion, sliced; 1 clove garlic; 1 quart chicken stock; 2 cups red wine; One 28-ounce can whole peeled tomatoes; 1 tablespoon tomato paste; 6 cloves; 2 bay leaves; 2 cinnamon sticks; 8 sprigs thyme; Salt; pepper; 12 ounces bucatini pasta; 2 tablespoons olive oil; 1/4 cup chopped parsley; 2 tablespoons chopped chives; 1 1/2 cups Kefalograviera cheese (grated) or Pecorino Romano; 1 tablespoon butter; 1 tablespoon flour; 2 cups warm milk; Salt to taste; 1/2 teaspoon nutmeg; 1 egg

archive.jamesbeard.org

In case you don't have a yia-yia to cook you traditional Greek specialities, chef Chris Christou's pastitsio has you covered.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at archive.jamesbeard.org.

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