Short Ribs with Pappardelle
Ingredients
- 10 3-4" bone-in short ribs
about 3-4 pounds
- plus more to taste2 teaspoons kosher salt
- plus more to taste1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 2 medium carrots
diced
- 1 medium onion
diced
- 2 cloves garlic
sliced
- 3 ounces tomato paste
- 2 cups dry red wine
chianti, cabernet, etc
- 1 28 ounce can plum tomatoes
hand crushed or blender pulsed
- 1 large bay leaf
- 2 tablespoons fresh thyme
- 1 pound pappardelle
- 1 cup reserved pasta water
will most likely not need all of it
- 1/2 cup Parmigiano Reggiano
grated, for finishing
Directions
- 1
Preheat oven to 300f and move racks to make enough room to accommodate a large Dutch oven pot in the middle of the oven.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
- 6
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.
- 7
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.
- 8
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!
Short Ribs with Pappardelle
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Based on 165 ratings
Rating Breakdown
About this Recipe
Imagine succulent beef short ribs, so tender they fall off the bone, bathed in a rich red wine sauce and tossed with broad pappardelle pasta. This recipe delivers that cozy, deeply flavorful experience right to your table, perfect for a special occasion or a comforting weekend meal.The magic truly happens during the slow braise, allowing the beef to tenderize perfectly while absorbing the complex flavors of fresh thyme, rich tomato paste, and a robust dry red wine like Chianti or Cabernet. This traditional method ensures a deeply savory and satisfying result that tastes like it simmered all day.You can expect a luxurious meal with incredibly tender, melt-in-your-mouth short ribs, coated in a deeply savory, slightly sweet tomato-red wine sauce. The broad ribbons of pappardelle are ideal for catching every bit of that delicious sauce, finished with a generous dusting of salty Parmigiano Reggiano. While requiring a bit of time for the braising process, the active prep is minimal, leading to a truly rewarding and decadent result that's well worth the wait.This hearty dish is perfect for chilly evenings or when you want to impress without too much fuss.The beauty of this recipe lies in its robust flavor, but you can certainly customize it to your pantry.Feel free to experiment with different dry red wines—a Cabernet Sauvignon or a full-bodied Merlot would also work wonderfully.If you don't have pappardelle, other wide, flat pastas like tagliatelle or fettuccine make excellent substitutes for soaking up the rich sauce. This dish is naturally hearty and serves beautifully on its own, but a simple green salad and crusty bread would complement it perfectly. Ladle generous portions into shallow bowls, ensuring each serving gets plenty of tender short ribs and a sprinkle of fresh Parmigiano Reggiano.