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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Short Rib Pappardelle

6.0

4 pounds English-cut bone-in beef short ribs

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

1 tablespoon olive oil

4 medium carrots, diced

4 medium celery stalks, diced

1 large yellow onion, diced

4 cloves garlic, minced

2 tablespoons tomato paste

1 ½ cups dry red wine

28 ounces passata or crushed tomatoes

2 cups low-sodium beef broth

2 tablespoons soy sauce

2 sprigs fresh thyme

1 dried bay leaf

½ cup heavy cream

½ cup grated Parmesan cheese

1 pound dried pappardelle pasta

Fresh parsley, chopped (optional)

Pat short ribs dry. Season with salt and pepper. Heat oil and sear ribs on all sides until deeply browned.
Reduce heat. Add carrots, celery, and onion. Cook until softened. Stir in garlic and tomato paste until darkened.
Pour in red wine and scrape up browned bits. Simmer until slightly reduced.
Add tomatoes, broth, soy sauce, thyme, and bay leaf. Return short ribs and juices to the pot.
Partially cover and cook for 3 hours until ribs are very tender.
Remove ribs. Discard bones. Shred meat and return to sauce. Skim excess fat. Stir in cream and Parmesan.
Boil pappardelle in salted water until al dente. Drain.
Add pasta to sauce and toss to coat evenly.
Garnish with parsley and additional Parmesan if desired.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍝Pasta

Cuisine🇮🇹Italian

Occasions🍽️Dinner Party🎉Special Occasion

Season🍂Fall

DifficultyMedium ⏰ 3h

Created 20 weeks ago

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