Short Ribs with Pappardelle
User Reviews
5
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Prep Time
20 mins
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Cook Time
3 hrs 30 mins
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Total Time
3 hrs 50 mins
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Servings
6
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Calories
650 kcal
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Course
Main Course
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Cuisine
Italian
Short Ribs with Pappardelle
Description
Short Ribs with Pappardelle features bone-in short ribs braised slowly in a savory mix of tomato paste, crushed tomatoes, red wine, and classic aromatics like carrot, onion, garlic, thyme, and bay leaf. The preparation involves searing the ribs for flavor, sautéing the vegetables in rendered beef fat, deglazing with wine, and then slow cooking in the oven to tenderize the meat thoroughly. The long, wide pasta pappardelle pairs well with the robust ragù, absorbing the rich sauce.
The dish offers a balanced texture of tender, shreddable beef combined with the silky pappardelle. The flavorful sauce is thickened naturally through the reduction of the wine and tomato, enriched by the beef drippings and Parmesan cheese finish. This recipe is ideal for occasions when home-cooked comfort food is desired, providing indulgence with familiar but elevated ingredients.
Serving this dish alongside a simple green salad or steamed vegetables can balance its richness. It is designed to feed multiple people, offering moderate to large portion sizes that suit family meals or small gatherings. Leftovers can be refrigerated or frozen, making it practical for advance preparation, and flavors deepen if the sauce is made a day ahead.
Removing the collagen membrane before shredding ensures a consistent texture. The recipe notes that chilling overnight allows you to skim excess fat for a leaner sauce. This dish stores well for up to three days in the refrigerator and can be frozen for extended storage.
Ingredients
- 1 pound (454g) pappardelle
- 10 " short ribs about 3-4 pounds (1.3-1.8kg, bone-in
- 2 teaspoons kosher salt plus more to taste, Diamond Crystal brand
- 1/2 teaspoon black pepper plus more to taste
- 1 tablespoon (15g) olive oil
- 2 medium carrot diced
- 1 medium onion diced
- 2 cloves garlic sliced
- 3 ounces (85g) tomato paste
- 2 cups (480g) red wine chianti, cabernet, etc, dry
- 1 ounce can plum tomatoes hand crushed or blender pulsed
- 1 large bay leaf
- 10 prigs thyme fresh
- 1 cup (240g) water will most likely not need all of it, reserved pasta water
- 1/2 cup (45g) Parmigiano Reggiano cheese for finishing, grated
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
- For uniform texture, remove the collagen membrane from the ribs before shredding the meat.
- Prepare the ragu 24 hours in advance and refrigerate to enhance flavors; skim off excess fat after chilling.
- Leftovers keep well for up to 3 days refrigerated and can be frozen for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 650 kcal
% Daily Value*
| Calories | 650kcal | 33% |
| Carbohydrates | 53.3g | 18% |
| Protein | 58.8g | 118% |
| Fat | 15.4g | 24% |
| Saturated Fat | 5.3g | 27% |
| Cholesterol | 196mg | 65% |
| Sodium | 992mg | 41% |
| Potassium | 1150mg | 24% |
| Fiber | 2.1g | 8% |
| Sugar | 7.2g | 14% |
| Calcium | 111mg | 11% |
| Iron | 32mg | 178% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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