Advertisements

Let's Dish With Linda Lou

Taste The Love

Pappardelle With A Braised Beef Short Rib Ragu

on August 13, 2014

Braised Beef Short Ribs With Parpadelle

Short Rib Ragu With Pappardelle

This dish is one you’ll want to serve to family and friends. I just loved the response I received. I know that once you make my Pappardelle With A Braised Beef Short Rib Ragu you’ll make 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.

2020-04-17 14.24.47

Photo May 29, 8 05 39 AM

2014-08-11-14-01-34.jpg

2014-01-09-09-58-50

2019-02-03 12.20.30

2016-01-07-15-05-55

Rosemary

Thyme

2014-08-11-14-09-55.jpg

2014-08-11-14-38-07.jpg

2014-08-11-14-38-09.jpg

I have 2 pounds of boneless beef short ribs and 2 pounds of bone-in beef short ribs. Above you will see that I’ve set the meat out on a couple of paper towels to pat them completely dry on all sides. The reason for this is to get a good sear on the outside of the meat.

2014-08-11-14-47-17.jpg

2014-08-11-17-36-41.jpg

This is what they will look like when they’ve been seared off in the oven.

2014-08-11 14.56.37

2018-06-20 14.23.22

2014-08-11-15-02-33.jpg

2014-08-11-14-59-23.jpg

2014-08-11 15.05.00

2014-08-11 15.10.37

2014-08-11 15.23.55

2014-08-11 17.35.05

WOW! Does this look amazing?

2014-08-11-17-50-20.jpg

2014-08-11-17-36-44.jpg

Start ladling the veggies into the processor.

2014-08-11-17-54-16.jpg

This is what the thickened sauce will look like when you’re done.

2014-08-11-18-05-13.jpg

2014-08-11-18-12-18.jpg

2015-05-18-16-44-48

2015-05-18-16-49-15

This Artisanal pasta cooks for only 8 minutes. You want to cook the pasta to the al-dente stage.

Flat Leaf Italian Parsley

2015-06-29-15-07-11

2015-08-20-18-14-55

Braised Beef Short Ribs With Parpadelle

 

 

 

Prep Time: 30 minutes
Cook Time: 3 hours
Total Time: 3 hours 30 minutes
Yields: 4 to 6 servings
Equipment: 6-quart Dutch oven, 2 rimmed baking sheet pans, 10-cup food processor, 6-quart stockpot, Microplane or vegetable peeler

Ingredients:
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 sweet potato, peeled 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 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

Directions:
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 sheets. 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 garniย of fresh herbs.

Adjustย 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 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.

Thicken the sauce in small batches. First, remove the herb bouquet. Ladle 1/3 of the cooking liquid and vegetables into the food processor.

Note: Be very careful when processing hot liquids. Place the lid on, cover with a dish towel, hold your hand over the top opening.

Pulse until smooth. 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, that’s 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 the Beef Short Rib Ragu With Pappardelle with fresh Italian flat-leaf parsley and shavings of Parmigiano-Reggiano cheese. Serve immediately.

*bouquet garni is a bunch of herbs typically encased in a cheesecloth bag, used for flavoring soups or stews.

Advertisements

2 responses to “Pappardelle With A Braised Beef Short Rib Ragu

  1. Hello! Someone in my Facebook group shared this website with us so I came to give it a look. I’m definitely loving the information. I’m bookmarking and will be tweeting this to my followers! Fantastic blog and amazing style and design.

Leave a Reply to nike free run 3 womens liberty Cancel reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: