Braised Short Rib with Pappardelle
Serves 830 mins prep210 mins cook
Tender and flavorful braised short ribs combined with pappardelle pasta in a slow-cooked sauce made with wine, herbs, tomatoes, and more. A comforting Italian dish perfect for sharing!
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What you need
Instructions
1: Pat short ribs with paper towel to remove excess moisture. Season generously with kosher salt and pepper. 2: Heat oil in dutch oven over high heat and sear each side of the short ribs until each side has a dark crispy brown color. Once each side is seared, remove from dutch oven. 3: Add onion, shallot, carrots, celery and cook until softened (7-8 min). 4: Add tomato paste and cook until thick and dark (few minutes). 5: Pour in wine and cook until liquid is reduced until about half of what you put in. 6: Add crushed tomatoes, beef stock, bay leaves, rosemary, and thyme. 7: Add short ribs back into dutch oven and make sure they are fully submerged. Bring to a boil, and put heat on LOW and cover. Simmer for 3.5-4 hours or until the short ribs pull apart easily and fall off their bone. 8: Once done, shred meat and put back into pot. 9: Cook pasta according to package. Strain and add to pot of ragu meat sauce. Turn gently until all pasta is incorporated. Add 1/4 c pasta water for a creamier sauce. 10: Garnish with parsley and parmigiana cheese. 11: Enjoy & buon appetito!View original recipe