Beef Short Rib Pappardelle
October 25, 2024 • 0 comments
- Prep Time:
- Cook Time:
- Servings: 4-6
Ingredients
- (21/2 to 3 lbs) Short Ribs - 1 bone
- Salt and pepper to season beef
- (1-2 tsp) Olive oil
- 1 Small white onion, diced
- 1 Large carrot, peeled and diced
- 1 Large celery rib, diced
- 4-6 Garlic cloves, chopped
- 3 TB tomato paste (I used most of a small can)
- 1 C dry red wine (I used Cabernet)
- 2 C Low-sodium beef stock
- 1 28oz Can crushed tomatoes
- 2 Bay leaves
- 2 tsp of the following (if you can find it fresh, if not dried): Thyme, Rosemary, Oregano, chopped
- 1 tsp Red pepper flakes (or more if you like a bit of zesty taste in your sauce)
- 2 tsp sugar
- 1/4 C Heavy cream (you can easily sub whole milk or half and half to save on calories and fat here)
- 16oz Cooked Pappardelle pasta (could sub in fettuccine as well)
- 1 C Pasta water (in case you need to add to the sauce)
Directions
So, you may be seeing all of these ingredients and thinking: there is no way this is easy. It's too many ingredients.
I can assure you — it's easy!
It just has a few steps and if you have all of your ingredients prepped and ready to go, it makes cooking much more simple.
This Beef Short Rib Pappardelle recipe is very similar to any braised meat preparation. You start with searing the meat, adding in aromatics and flavor, then the liquid. Put a lid on it and simmer on the stove or roast in the oven a few hours- and much of the work is done!
This recipe is adapted from a popular similar recipe on Sur la Table.com
If you follow us on Instagram or Facebook, you may have seen this fun time lapsed video we made showing just how simple this is to make!
Here are the steps:
Season the short ribs generously with salt and black pepper on all sides.
In a large Dutch oven or heavy pot, heat the oil over medium-high heat. Add the short ribs and sear on all sides until browned. Remove the ribs and set aside.
In the same pot, add the chopped onion, carrots, and celery. Sauté until the vegetables are softened. Add the minced garlic and tomato paste, and cook for another minute.
Pour in the red wine and bring to a simmer while scraping the bottom of the pot. Add the beef broth, crushed tomatoes, bay leaves, fresh herbs and red pepper flakes. Stir to combine.
Return the seared short ribs to the pot, along with any juices that have accumulated. Bring the mixture to a simmer, then cover the pot with a lid and reduce the heat to low.
Allow to simmer gently for about 2.5 to 3 hours, or until the short ribs are fork tender and the meat easily pulls away from the bone.
Remove the short ribs from the pot, discard the bones and shred the meat using forks.
Add the heavy cream and sugar to the sauce, then stir and adjust the seasoning as needed.
Add in the cooked pasta and gently toss until all of the pasta is evenly coated in the sauce.
If your sauce seems too thick, add a bit of the reserved pasta water.
