This dish is one you’ll want to serve to family and friends. I loved the response I received on this dish. I know that once you make my Pappardelle With A Braised Beef Short Rib Ragu you’ll make it again and again. Let’s get started.
The star of this dish is the beef short ribs. I want to let you know that this cut of meat can be expensive. My butcher happens to carry both styles of beef short ribs, bone-in and boneless. The boneless type of beef short ribs is cut from either chuck or plate and consists of rib meat. I’m going to use both bone-in and boneless beef short ribs in my Pappardelle With A Braised Beef Short Rib Ragu.
Whenever you’re planning on making this type of dish, it’s important to prep all the vegetables in advance.
I have 2 pounds of boneless beef short ribs and 2 pounds of bone-in beef short ribs. Above you’ll see I’ve laid the ribs out on a few pieces of paper towels. I want to be able to pat them completely dry on all sides. The reason for this is to get a good sear on the outside of the meat.
This is what they’ll look like after they’ve been seared off in the oven.
Start ladling the veggies, in small batches, into the processor.
Below is what the purèed vegetables will look like after being added back into the pot.
This Artisanal pasta cooks for only 8 minutes. You want to cook the pasta to the al-dente stage.
Prep Time: 30 minutes
Cook Time: 3 hours
Total Time: 3 hours 30 minutes
Yields: 4 to 6 servings
Equipment: 1 (6-quart) Dutch oven, 2 rimmed baking sheet pans, 1 (10-cup) food processor, 1 (6-quart) stockpot, Microplane or vegetable peeler
2 pounds of boneless beef short ribs
2 pounds of bone-in beef short ribs
1/3 cup of good olive oil
2 1/2 tablespoons Kosher salt
1 1/2 tablespoons freshly ground black pepper
3 tablespoon of good olive oil
5 large cloves whole garlic, peeled
2 ribs of celery, 2 1/2 inch pieces
1 extra-large sweet potato, peeled and cut into 2 1/2 inch pieces
2 medium-size carrots, 2 1/2 inch pieces
1 red bell pepper, 2 1/2 inch pieces
1 yellow bell pepper, 2 1/2 inch pieces
1 orange bell pepper, 2 1/2 inch pieces
1 large sweet onion, 2 1/2 inch pieces
1 tablespoon of tomato paste
1 1/2 tablespoons of Kosher salt
1 tablespoon of freshly ground black pepper
3 sprigs of fresh rosemary
2 fresh bay leaves, substitute dried
6 sprigs of fresh thyme
1 (28-ounce) can San Marzano tomatoes, drained
2 1/2 cups of Cabernet Sauvignon
3 cups of beef stock, unsalted
Garnish with fresh Italian flat-leaf parsley, finely chopped
Garnish with shavings of Parmigiano-Reggiano cheese
2 packages (2 pounds) of Pappardelle
Preheat oven to 450-degrees F.
Lay all the short ribs in a single layer onto paper towels. Take another paper towel and pat the tops dry too. Once dry, transfer the short ribs to a large mixing bowl. Add olive oil, Kosher salt, and fresh ground black pepper. Toss together until all the ribs are coated.
Lay the seasoned short ribs in a single layer onto 2 rimmed baking sheet pans. Roast for 15 to 20 minutes until caramelized.
While the short ribs are roasting dice the vegetables, tie the herbs up together with kitchen twine (herb bouquet), and have all the liquids premeasured for the dish.
In a Dutch oven over medium heat, add the olive oil. Add the onions, sweet potato, carrots, celery, and bell peppers. Season with Kosher salt and fresh ground black pepper. Cook, stirring occasionally, for 10 minutes or until softened and golden brown.
Add tomato paste to the pot, stir to combine. Add 1 cup of the Cabernet, stirring and scraping the brown bits off the bottom of the pot. Add the remaining red wine and simmer until the wine reduces by half. Add the whole garlic cloves, beef stock, and the *bouquet garni of fresh herbs.
Adjust oven temperature to 350-degrees F.
Remove the short ribs from the oven, transfer them to the pot. Over medium-high heat bring the liquid to a boil. Turn the heat off. Cover and transfer the pot into the oven. Cook until the short ribs are tender, 2 1/2 to 2 3/4 hours.
Carefully remove the cooked short ribs from the pot. Let cool down enough before handling. As soon as the ribs are cool enough, remove the meat from those that have bones. Using two forks shred all the meat into small pieces.
The next steip is to process the vegetable in small batches. First, remove the *bouquet garni. Ladle 1/3 of the cooking liquid and vegetables into the food processor.
Note: You want to be very careful when processing hot liquids. Place the lid on, cover with a dish towel, hold your hand over the top opening.
Begin to pulse the vegetables, in batches. Transfer the processed sauce to a large bowl. Repeat this process until all the cooking liquid and vegetables are processed.
Return the thickened sauce back into the pot along with the shredded beef short ribs, stir to combine. Cover to stay hot while making the pasta. If you have a burner with a “warm” setting, will be perfect.
Fill a large stockpot with water. Set over high heat and bring to a boil. Salt well and stir in pasta. Cook until pasta is al dente. Drain pasta. Add the drained pasta to a large serving platter. Ladle the Beef Short Rib Ragu over the pasta and gently toss.
Garnish with fresh Italian flat-leaf parsley and freshly grated or shavings of Parmigiano-Reggiano cheese. Serve immediately. There you have it, my Pappardelle With A Beef Short Rib Ragu.
*bouquet garni is a bunch of herbs typically encased in a cheesecloth bag, used for flavoring soups or stews.