Red Wine Braised Short Rib Pappardelle

Ingredients

• 2 lb Boneless beef short ribs (Patted dry)
• Salt (For seasoning, to taste)
• Black pepper (For seasoning, to taste)
• 2 tbsp Cooking oil (For browning the ribs)
• 1 large Yellow onion (Diced)
• 1 head Garlic (About 7–8 cloves, chopped)
• 4 slices Bacon (Diced)
• 8 oz Tomato paste
• 2 tbsp Fresh parsley (Minced)
• 2 tbsp Brown sugar
• 2 cup Dry red wine
• 2 cup Water
• 1 bunch Fresh thyme (Use sprigs; remove after braising)
• 1 Parmesan cheese rind (Remove before serving)
• 8 oz Pappardelle (Cooked al dente; quantity interpreted as dry pasta equivalent)
• Grated Parmesan cheese (For topping, to taste; estimated 30 g for nutrition)

Steps

1. 1

   Preheat the oven to 300°F (150°C). Prepare a large Dutch oven with a tight-fitting lid and arrange the oven rack in the center position.

2. 2

   Pat the short ribs thoroughly dry with paper towels. Season both sides generously with salt and black pepper.

3. 3

   Heat 2 tablespoons of cooking oil in the Dutch oven over medium-high heat until the oil is hot and shimmering.

4. 4

   Add the short ribs without crowding the pot. Brown them for about 3–4 minutes per side, until deeply browned. Work in batches if necessary so the ribs sear rather than steam.

5. 5

   Transfer the browned ribs to a plate and leave the rendered fat, cooking juices, and browned bits in the Dutch oven.

6. 6

   Add the diced bacon to the hot Dutch oven. Cook until it begins to brown and render its fat.

7. 7

   Add the diced onion and chopped garlic. Sauté with the bacon until the onion and garlic are browned and fragrant.

8. 8

   Add the tomato paste, minced parsley, brown sugar, dry red wine, and water. Season with additional salt and pepper, then stir thoroughly to combine and loosen the browned bits from the bottom of the pot.

9. 9

   Return the browned short ribs to the Dutch oven, nestling them into the sauce. Place the fresh thyme and Parmesan rind on top of the ribs and sauce.

10. 10

    Cover the Dutch oven and place it on the center oven rack. Braise at 300°F (150°C) for about 3 hours, or until the ribs are fork-tender and pull apart easily.

11. 11

    Remove the Dutch oven from the oven. Discard the thyme sprigs and Parmesan rind. Shred the short ribs directly in the sauce, removing any large pieces of excess fat or connective tissue.

12. 12

    Cook the pappardelle in salted boiling water until al dente, following the package directions. Drain well.

13. 13

    Divide the cooked pappardelle among serving bowls and spoon the shredded short-rib sauce over the pasta.

14. 14

    Finish with freshly grated Parmesan cheese and serve hot.

Notes

Cook the ribs in batches to avoid overcrowding the Dutch oven. The sauce can be made ahead and gently reheated; skim excess fat after chilling if desired. Use a dry red wine suitable for drinking.

Nutrition per serving

• main
• pasta
• Italian-inspired
• braised
• slow-cooked
• beef
• fall
• Sunday supper