Braised Short Rib Pappardelle

Ingredients

• 5 beef short ribs (Use 5–7 ribs; alternatively, use 2.5 lb boneless short rib or 3 lb bone-in short rib.)
• salt (To taste; season generously.)
• freshly cracked black pepper (To taste; season generously.)
• 2 tbsp extra-virgin olive oil (Used for seasoning and searing.)
• 1 white onion (Medium; finely diced.)
• 3 carrots (Finely diced.)
• 1 celery (Large stalk; finely diced.)
• 10 cloves garlic (Minced.)
• 3 stems fresh thyme
• 3 stems fresh rosemary
• 2 bay leaves
• tomato paste (Amount not specified; cook until darkened.)
• 2 cups dry red wine
• 32 oz beef broth
• 2 tsp beef bouillon paste
• 28 oz crushed tomatoes (One can.)
• 1 Parmesan rind
• 1 tbsp cornstarch (Use 1–2 tbsp mixed with 1/2 cup sauce.)
• pappardelle pasta (Cook until al dente; amount not specified.)
• fresh Parmesan (Shaved or grated; use lots for finishing.)
• fresh basil (For finishing; amount not specified.)
• red pepper flakes (For finishing; amount not specified.)

Steps

1. 1

   Season the short ribs generously with the olive oil, salt, and freshly cracked black pepper.

2. 2

   Heat a large Dutch oven over medium-high heat and add the olive oil. Sear the short ribs on all sides until deeply browned, about 6–8 minutes total. Remove the ribs and set them aside.

3. 3

   Add the diced onion, carrots, and celery to the same pot. Cook until softened and lightly browned.

4. 4

   Add the minced garlic and cook for another minute.

5. 5

   Add the tomato paste and cook for 1–2 minutes, until it darkens.

6. 6

   Pour in the red wine. Scrape the browned bits from the bottom of the pot, then let the wine simmer for a few minutes.

7. 7

   Add the beef broth, beef bouillon paste, crushed tomatoes, thyme, rosemary, Parmesan rind, and bay leaves. Stir everything together.

8. 8

   Return the short ribs to the pot. Cover, bring the mixture to a boil, then reduce the heat to a simmer.

9. 9

   Simmer for 2 1/2–3 hours, until the meat easily shreds from the bone into pieces. Do not cook it until it turns completely mushy.

10. 10

    Remove the ribs from the pot. Shred the meat, discarding the bones and excess fat.

11. 11

    Measure 1/2 cup of the sauce into a bowl and mix in 1–2 tablespoons of cornstarch. Return this mixture to the full pot and stir to combine.

12. 12

    Return the shredded rib meat to the pot and let it simmer for another 30–45 minutes.

13. 13

    Cook the pappardelle until al dente, following the pasta package directions for the cooking time.

14. 14

    Toss the cooked pappardelle with the short ribs and sauce.

15. 15

    Finish with lots of shaved or grated Parmesan, fresh basil, and red pepper flakes. Serve immediately.

Notes

The source does not specify the amount of pappardelle, tomato paste, Parmesan, basil, or red pepper flakes. The transcript suggests the braising simmer may be kept slightly warmer than a very low simmer and describes a 2–3 hour cooking window; the written recipe specifies 2 1/2–3 hours.

Nutrition per serving

• main
• pasta
• beef
• short ribs
• braised
• Dutch oven
• Italian-inspired
• meal prep