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Pappardelle With A Braised Beef Short Rib Ragu

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.

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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.

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This is what they’ll look like after they’ve been seared off in the oven.

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Start ladling the veggies, in small batches, into the processor.

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Below is what the purèed vegetables will look like after being added back into the pot.

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

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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: 1 (6-quart) Dutch oven, 2 rimmed baking sheet pans, 1 (10-cup) food processor, 1 (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 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 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 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.

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Braised Beef Short Ribs With Root Vegetables Over Cheesy Grits

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My Braised Beef Short Ribs With Root Vegetables Over Cheesy Grits is one dish I love serving to family and friends. There are a few steps required for this recipe but it’s so worth it. Complex flavors and textures are what make this dish so delicious!

I’m asked a lot, what’s the difference is between grits and polenta? I’ve always known, polenta to be used in Italian cuisine and grits always being a staple in southern dishes, and this is true, but the real difference is in the corn.

While polenta is made from ground yellow corn, grits are made from white corn (also known as hominy). The most notable difference between the two is in the texture: polenta is much coarser, whereas grits are finer.

It’s important when making a dish like this that you get all the prep done in advance.

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Cremini Mushrooms

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Beef Short Ribs Over Polenta

Prep Time: 20 minutes
Cook Time: 3 hours 15 minutes
Total Time: 3 hours 35 minutes
Equipment: 1 (6-quart) Dutch oven, 1 rimmed baking sheet pan, large mixing bowl, 1 (10-cup) food processor

Ingredients For Beef Short Ribs:
2-pounds beef short ribs
4 tablespoon grapeseed oil (substitute vegetable oil)
1 cup all-purpose flour
2 tablespoons Kosher salt
1 tablespoon fresh ground black pepper

Ingredients:
2 tablespoons of grapeseed oil (substitute any neutral oil)
2 pounds of beef short ribs, browned
3 poblano peppers, roasted, tops removed and seeded, 2-inch dice
1-pint of whole cremini mushrooms
2 1/2 cups of (1 medium-size butternut squash), of butternut squash, peeled and seeded, 2-inch dice
1 large sweet onion, 2-inch dice
2 parsnips, 2-inch dice
2 carrots, 2-inch dice
2 medium-size Yukon Gold potatoes, 2-inch dice
5 cloves garlic, minced
2 cups of Cabernet Sauvignon
1 tablespoon Kosher salt
1 teaspoon fresh ground black pepper
3 1/2 cups of beef broth, unsalted
2 tablespoon fresh rosemary leaves, chopped
2 tablespoons fresh thyme leaves
2 tablespoons of fresh Italian flat-leaf parsley, roughly chopped for garnish

Ingredients For Cheesy Grits
1 cup half-and-half
4 cups of chicken stock, unsalted
1 cup of coarse stone-ground white grits
1 1/2 teaspoons Kosher salt
1/2 teaspoon freshly ground black pepper
4 tablespoons butter, unsalted
4 ounces of Parmigiano-Reggiano cheese, freshly grated

Directions For Roasting Poblano Peppers:
Preheat oven to 425-degrees F.
Rub Poblano peppers with olive oil, place on a rimmed baking sheet pan, roast turning halfway through the cooking process until they develop a beautifully charred skin on the outside, about 30 minutes, times may vary slightly. Remove from the oven, place in a heat-safe bowl, and cover with plastic wrap. This method traps the steam and allows for easy removal of the skin. From there, slice the tops off the poblanos and remove the and seeds.

Directions For Browning Beef Short Ribs:
In a large mixing bowl add the all-purpose flour, Kosher salt, and fresh ground black pepper, whisk to combine. Add the short ribs in batches to the seasoned flour. Shake off the excess flour and transfer the short ribs to a rimmed baking sheet pan until all the short ribs are coated.

Adjust the oven temperature to 350-degrees F.
Place 6-quart Dutch oven over medium heat. Add 2 tablespoons of oil, and heat until it is almost smoking. Working in batches (2 tablespoons of oil per batch), add the seasoned floured beef short ribs to the hot oil. Cook the ribs until browned on both sides. If necessary, do this in batches, do not overcrowd the pot. Remove the ribs from the pot and transfer to a rimmed baking sheet pan. Set aside.

Add onions, carrots, parsnips, butternut squash, and roasted poblano peppers to oil in the Dutch oven. Cook over medium heat, stirring occasionally (using a wooden spoon), until vegetables are softened and golden, about 10 minutes.

Add 1 cup of the Cabernet, stir with a wooden spoon until all the browned bits have been scraped from the bottom of the pot, and the pot is clean. Add the remaining cup of Cabernet cook until the wine reduces by half. Add the minced garlic, beef broth, and herbs.

Return browned ribs to the Dutch oven. Bring the liquid back up to a boil over medium-high heat. Turn the heat off, cover, and transfer to the oven. Cook for 3 hours until short ribs are very tender.

After the short ribs have been cooking for 2 hours 15 minutes carefully remove the pot from the oven. Add the diced potatoes and whole mushrooms. Cover and place back into the oven for the remaining 45 minutes.

Transfer the pot from the oven to the top of the stove. Remove the short ribs from the pot. Ladle as much fat off the top of the sauce as possible. Take two ladles of the vegetables from the bottom of the pot and transfer to a food processor.  Pulse a couple of times until the vegetables are purèed. Add the purèed vegetable back into the pot, stir to combine.

Set the heat to the lowest setting, stirring occasionally. As soon as the short ribs are cool enough to handle, remove the meat from the bones. Using two forks, shred into small pieces. Return the shredded meat to the pot, stir to combine. Turn the heat to off, cover to keep warm.

Tip: Spray the dull side of the foil with non-stick cooking spray before covering the grits. The will prevent the cheese on top from sticking to the foil.

Directions For Cheesy Grits:
In a large pot over medium-high heat, bring half-and-half, chicken broth, to a boil. Add the Kosher salt. In a slow stream, while continuously whisking, add the cornmeal. Reduce the heat to low and cook at a bare simmer, still whisking until the cornmeal thickens and slow bubbles begin to erupt about 15 minutes. Remove the pot from the stove, switch to a wooden spoon, stir in butter, fresh ground black pepper, and cheese. Transfer to a baking dish, cover with foil. Keep warm until serving.

To Serve: Spoon the Cheesy Polenta in the bottom of a serving bowl. Ladle a good helping of the Braised Beef Short Ribs With Root Vegetables Over Cheesy Polenta. Serve hot.

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