short ribs pappardelle

Beef short ribs are braised in a tomato red wine sauce with fresh thyme until the meat falls off the bone and tossed with pappardelle ribbons and plenty of Parmigiano Reggiano cheese.

Short Ribs with Pappardelle

(454 grams) pappardelle

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

Diamond Crystal Kosher salt (plus more to taste)

black pepper (plus more to taste)

olive oil

carrots

onion

garlic (sliced)

tomato paste

(480 grams) dry red wine (chianti, cabernet, etc)

plum tomatoes

bay leaf

thyme

(45 grams) grated Parmigiano Reggiano (for finishing)

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&#39;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!

I saw this on YouTube a couple of years ago. Now I make this every year for my wife’s birthday and she absolutely loves it. This is one of the rare recipes where I don’t deviate much, other than adding a little more herbs to the bouquet garni. If you make the pappardelle at home this dish really takes off. 11/10

Awesome and delicious.
I just added 2 hours low heat smoking to the recepie before searing the ribs.
If u got the time it is worth it :)

This was by far the best pasta recipe I’ve ever made. I wouldn’t change a thing. Takes a long time, absolutely worth it, even better the next day.

This was my first time making a dish like this. I made this for my husband and kids and they absolutely loved it. There is not a single thing I did differently, it was easy and so rich in flavor.

Made this for the second time in as many months for a group of friends that came over for dinner and game night. It’s so simple to make and tastes amazing. Bonus- the house smells great as the ragu cooks. Some friends said they could smell the deliciousness as they walked down the porch to our front door.

This is even more delicious the next day for leftovers. I didn’t have any pasta left for the sauce the next day so I made some polenta and topped with with a big serving of ragu and topped it off with a tiny bit of crème fraîche I had. Best leftovers ever!

Pappardelle is my favorite pasta cut. The rich flavor of short ribs makes this the most delicious dish!

Loved this recipe.  I followed the suggestion to let it sit overnight and serve the next day.  Great flavor, takes time to make though, to strain fat, shred the meat but it was worth it.  I will definitely make it again.

https://www.youtube.com/watch?v=x9V8MX58AdI

Today we're making the best short rib ragu with pappardelle pasta.  The short ribs are braised until super tender in red wine, plum tomatoes, fresh thyme, and with a Parmigiano Reggiano rind.  If short ribs are too expensive, you can use a 2-pound piece of chuck or packaged stew meat.  I hope you enjoy this pappardelle with short ribs recipe!

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