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pappardelle pasta with braised short rib sauce and grated cheese on a white dinner plate

Short Rib & Pappardelle

tomato sauce, ricotta, parmigiano

STARS

Slowly braise short ribs in red wine. Shred them into a bright tomato sauce over a bed of al dente pappardelle. Add shaved Parmigiano-Reggiano and creamy, ricotta cheeses as you like.
difficultyDifficulty Level
IntermediateIntermediateIntermediate
difficulty
Total Time:  3 hours
Active Time:  30 minutes
Ingredients

Short Ribs

  • 4 (8-ounce) bone-in short ribs, cut crosswise into 2-inch pieces
  • Salt and pepper
  • 4 carrots, diced
  • 1 yellow onion, diced
  • 2 tablespoon fresh rosemary leaves
  • 1 tablespoon fresh thyme leaves
  • 2 bay leaves
  • 2 tablespoon canned tomato paste
  • 4 cups water
  • 1 cup red wine
  • 2 beef bouillon cubes

Marinara Sauce

  • 1 tablespoon olive oil
  • 1 spanish onion, diced
  • 1 garlic clove, minced
  • 1 28-ounce can crushed tomatoes
  • 2 teaspoons sugar
  • 1/2 teaspoon salt, to taste
  • 1/4 teaspoon pepper, to taste
  • 1/4 cup basil, chopped

Pasta

  • 8 ounces pappardelle
  • 1/2 cup ricotta
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Shaved parmesan
Directions
1
Preheat the oven to 350°F. 
2
Season the short ribs with salt and pepper. Heat a skillet over high heat and sear the short ribs, turning to brown all sides. Transfer to a plate.
3
Place the carrots, onions, rosemary, thyme, and bay leaf in a braising dish with a lid. Place the seared short ribs on top, and add in the tomato paste, water, wine, and bouillon cubes. Add more water to ensure the liquid comes at least halfway up the sides of the meat.  
4
Cover and braise in the oven for 2-2:30 hours, until the meat yields no resistance when a skewer is inserted. 
5
In a medium saucepan over medium heat, heat the olive oil, onions and garlic and cook for 5-7 minutes, until softened. Add the canned tomatoes and sugar and bring to a simmer for 10 minutes. Turn off the heat and stir in the basil, salt and pepper to taste.
6
Bring a large pot of salted water to a boil for the pasta. Add the pasta, stirring to prevent clumps. Cook to al dente, according to package instructions, strain and return to the pot, drizzled with oil to prevent sticking. 
7
Remove the braised meat from the liquid and coat in the tomato sauce.
8
Season the ricotta with the salt and pepper.
9
Divide the pasta, beef and sauce between bowls. Top with ricotta and parmesan.

Short Rib & Pappardelle

tomato sauce, ricotta, parmigiano

STARS

Slowly braise short ribs in red wine. Shred them into a bright tomato sauce over a bed of al dente pappardelle. Add shaved Parmigiano-Reggiano and creamy, ricotta cheeses as you like.
difficultyDifficulty Level
IntermediateIntermediateIntermediate
difficulty
Total Time:  3 hours
Active Time:  30 minutes
Servings:  4

Ingredients

Short Ribs

  • 4 (8-ounce) bone-in short ribs, cut crosswise into 2-inch pieces
  • Salt and pepper
  • 4 carrots, diced
  • 1 yellow onion, diced
  • 2 tablespoon fresh rosemary leaves
  • 1 tablespoon fresh thyme leaves
  • 2 bay leaves
  • 2 tablespoon canned tomato paste
  • 4 cups water
  • 1 cup red wine
  • 2 beef bouillon cubes

Marinara Sauce

  • 1 tablespoon olive oil
  • 1 spanish onion, diced
  • 1 garlic clove, minced
  • 1 28-ounce can crushed tomatoes
  • 2 teaspoons sugar
  • 1/2 teaspoon salt, to taste
  • 1/4 teaspoon pepper, to taste
  • 1/4 cup basil, chopped

Pasta

  • 8 ounces pappardelle
  • 1/2 cup ricotta
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Shaved parmesan

Directions

1
Preheat the oven to 350°F. 
2
Season the short ribs with salt and pepper. Heat a skillet over high heat and sear the short ribs, turning to brown all sides. Transfer to a plate.
3
Place the carrots, onions, rosemary, thyme, and bay leaf in a braising dish with a lid. Place the seared short ribs on top, and add in the tomato paste, water, wine, and bouillon cubes. Add more water to ensure the liquid comes at least halfway up the sides of the meat.  
4
Cover and braise in the oven for 2-2:30 hours, until the meat yields no resistance when a skewer is inserted. 
5
In a medium saucepan over medium heat, heat the olive oil, onions and garlic and cook for 5-7 minutes, until softened. Add the canned tomatoes and sugar and bring to a simmer for 10 minutes. Turn off the heat and stir in the basil, salt and pepper to taste.
6
Bring a large pot of salted water to a boil for the pasta. Add the pasta, stirring to prevent clumps. Cook to al dente, according to package instructions, strain and return to the pot, drizzled with oil to prevent sticking. 
7
Remove the braised meat from the liquid and coat in the tomato sauce.
8
Season the ricotta with the salt and pepper.
9
Divide the pasta, beef and sauce between bowls. Top with ricotta and parmesan.