Penne With Braised Beef Short Ribs

6 lb. Barilla Penne
4 1/2 lb. braised beef short ribs
3 qt. canned diced tomatoes
1 1/2 cups garlic butter
1/4 cup chopped fresh parsley
2 1/4 lb. 1-inch pieces asparagus
4 1/2 qt. beef reduction (from braising)
1 1/2 qt. asiago-based alfredo sauce
1/2 cup grated Parmesan cheese

1. Cook the Barilla® pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking.

2. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.

3. For each serving, to order: Heat 1 1/2 oz. asparagus, 3 oz. beef ribs, 4 oz. tomatoes, 6 oz. reduction sauce, and 2 oz. alfredo sauce together in a saute pan. Stir in 1 Tbsp. garlic butter. Reheat 2 cups pasta in simmering water and toss it with the sauce. Plate and garnish with 1 tsp. Parmesan and 1/2 tsp. parsley.