Short Rib Pappardelle Recipe
After being slow-cooked in a tomato-red wine sauce with plenty of fresh thyme until the meat is tender, the beef short ribs are served with ribbons of pappardelle and a generous amount of Parmigiano Reggiano cheese.
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Calories: 650kcal
Servings: 6
Equipment
- Chef's Knife
- Tongs
Ingredients
- 10 3-4 " bone-in short ribs about 3-4 pounds
- 2 teaspoons kosher salt plus more to taste
- 1/2 teaspoon black pepper plus more to taste
- 1 tablespoon olive oil
- 1 cup reserved pasta water will most likely not need all of it
- 1 medium onion diced
- 2 cloves garlic sliced
- 3 ounces tomato paste
- 2 medium carrots diced
- 2 cups dry red wine chianti cabernet, etc
- 1 large bay leaf
- 2 tablespoons fresh thyme
- 1 pound pappardelle
- 1/2 cup Parmigiano Reggiano grated for finishing
Instructions
- Preheat oven to 300°F and adjust racks for a large Dutch oven.
- Season short ribs with salt and pepper, then sear in hot olive oil until browned on all sides.
- Remove ribs and sauté carrots and onions in the remaining fat until soft. Add garlic and cook for 2 minutes.
- Stir in tomato paste, cook for 3 minutes, then add red wine and scrape up brown bits.
- Add plum tomatoes, thyme, and bay leaf. Return short ribs, cover, and bake for 3 hours (2 hours covered, 1 hour partially uncovered).
- Shred the meat, discard bones and fat, and return meat to the pot. Adjust seasoning.
- Cook pappardelle until al dente, then toss with ragu and reserved pasta water if needed. Serve with grated Parmigiano Reggiano.
Nutrition
Calories: 650kcal | Carbohydrates: 53.3g | Protein: 58.8g | Fat: 15.4g | Saturated Fat: 5.3g | Cholesterol: 193mg | Sodium: 998mg | Potassium: 1150mg | Fiber: 2.1g | Sugar: 7g | Calcium: 111mg | Iron: 32mg