Short Ribs with Pappardelle

• portions: 6 servings
• temps actif: 20 minutes
• temps total: 3 hours 50 minutes

Ingrédients

1 pound (454g) pappardelle

10 3-4" bone-in short ribs (about 3-4 pounds, 1.3-1.8kg)

2 teaspoons Diamond Crystal Kosher salt (plus more to taste)

1/2 teaspoon black pepper (plus more to taste)

1 tablespoon (15g) olive oil

2 medium carrots (diced)

1 medium onion (diced)

2 cloves garlic (sliced)

3 ounces (85g) tomato paste

2 cups (480g) dry red wine (chianti, cabernet, etc)

1 28-ounce can plum tomatoes (hand crushed or blender pulsed)

1 large bay leaf

10 sprigs fresh thyme

1 cup (240g) reserved pasta water (will most likely not need all of it)

1/2 cup (45g) grated Parmigiano Reggiano (for finishing)

Instructions

Preheat oven to 300f and move racks to make enough room to accommodate a large Dutch oven pot in the middle of the oven.

Pat the short ribs dry and season with 2 teaspoons kosher salt and a 1/2 teaspoon of black pepper on all sides. Heat a large Dutch oven to medium heat. After the pot is hot add the olive oil. Give the short ribs one more pat to make sure they're dry, then add them to the pot and and sear on all sides. Work in batches and do not crowd the pan. Short ribs should take about 10 minutes to sear on all sides per batch.

Set the seared short ribs aside and turn the heat down to medium-low. Add in the carrots, and onions and saute in the beef fat until very soft (about 10 minutes) then add the garlic and cook for 2 minutes longer.

Next, add in the tomato paste and cook for 3 minutes stirring frequently. Add the wine and turn heat to medium. Using a wooden spoon scrape all the brown bits off the bottom of the pan.

After cooking the wine for 3 minutes, add the plum tomatoes, thyme, and bay leaf and bring to a simmer. Once simmering add the short ribs to the pot, stir, then turn off and cover. Cook short ribs in the oven for 2 hours. After two hours, place the lid partially ajar and continue to cook for 1 more hour.

Remove Dutch oven, then remove short ribs and place onto a large cutting board. Using 2 forks, shred the meat. Discard any hard parts of fat and the bones. Also, discard any thyme stems and the bay leaf. Return the shredded meat to the pot and keep warm over low heat. Taste test the ragu and season with salt and pepper to taste.

Bring a large pot of salted water (2 tablespoons kosher salt) and cook pappardelle until al dente. Heat a large pan to medium-low heat and add in 2 cups of the short rib ragu. Add the al dente pasta to the pan and cook for 1 more minute mixing well to thoroughly coat the pasta.

If the pasta needs more ragu, add more now. If the sauce seems a little dry add a bit of reserved pasta water to loosen it up. Serve plated with grated Parmigiano Reggiano and the remaining ragu on the side. Enjoy!

Notes

Top Tips:

Sear the short ribs very well – Taking the time to put a great sear on all the sides of the short ribs will increase the ragu’s flavor tremendously. The Maillard reaction whereby the protein and sugars of the beef are transformed by intense heat makes the flavor that much better.

Sweat the veggies – Just as building the flavor with the seared meat, sweating the carrot and onion through slow cooking will impart a sweetness to the short rib ragu. Don’t rush this step.

Fresh thyme – Thyme goes so well with braised beef and red wine. It’s one of my favorite herbs to use for short ribs but feel free to experiment.

Refrigerate overnight – You will get an even better flavor if you make this red wine short rib ragu one day in advance. It’s a great make-ahead dinner party recipe! An added bonus is the fat will come to the top overnight, and you can remove most of it the next day by scraping it off with a spoon before reheating. This makes the dish a tad healthier, but in the end, there is nothing too healthy about this dish ;).

More hearty Italian pasta recipes:

If you like short ribs with pappardelle you may want to try these other super hearty and comforting pastas.

Rigatoni Lamb Ragu – Lamb shoulder slowly cooked with red wine, rosemary, and plum tomatoes and tossed over pasta.

Pasta alla Genovese – This rustic dish combines beef chuck roast, pancetta, and 5 pounds of onions for one of the best dishes you’ve never heard of.

Pasta Bolognese – The classic recipe, combines ground beef, pancetta, carrots, onions, and celery in a tomato, white wine ragu.

Meatballs and Sunday sauce – The quintessential Italian-American Sunday dinner.

Pasta al Forno – Baked pasta with meat sauce.

Salsa di Noci – Otherwise known as pasta with walnut sauce.

Notes:

Makes 6 moderate or 4 large servings.

Making the ragu 24 hours, in advance, and refrigerating it overnight, will yield even better flavor. If you are doing so you can remove some of the fat that will rise to the top with a spoon after being chilled.

The collagen-filled membrane or connective tissue can be eaten but for shredding of, the beef and to have a uniform texture, I recommend removing it. You can save it with the bones to make a stock if desired.

Leftovers can be saved for up to 3 days and,er43 can be reheated in the microwave.

The leftover ragu can be frozen for up to 3 months.

Nutrition

• Calories: 650 kcal
• Lipides Totaux: 15.4 g
• Lipides Saturés: 5.3 g
• Cholestérol: 196 mg
• Sodium: 992 mg
• Glucides Totaux: 53.3 g
• Fibres Diététiques: 2.1 g
• Sucres Totaux: 7.2 g
• Protéines: 58.8 g