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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Pappardelle With A 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 Beef Short Rib Ragu With Pappardelle, it will be something 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 consist of rib meat. I’m going to use both bone-in and boneless beef short ribs in my Beef Short Rib Ragu With Pappardelle.

Whenever making this type of dish, it’s important to prep all the vegetables.

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I have 2 1-pound packages of boneless and a 1 2-pound package of bone-in beef short ribs. Above you will see that I have set the meat out on a paper towel 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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I toss all the meat in some olive oil, Kosher salt, and pepper, and then spread them out onto 2 baking sheets. They will go into the oven at 450-degrees F. for 15-20 minutes.

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This is what they will look like when they come out. While the short ribs are roasting in the oven, on top of the stove the base for the sauce starts. You want to use a large braising pot or any type of heavy bottom pot like a Dutch oven.

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Now at this point, I have my liquids for this dish ready and on standby.

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You do not want to cover the veggies completely with liquid, just about 1/2 of the way up, because the veggies will release their own liquid.

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Cover, carefully transfer the pot the oven. Cook for 2 1/2 to 2 3/4 hours.

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WOW! Does this look amazing? So now I going to remove the meat to take the bones out and shred the meat.

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I have to say, by adding the sweet potato to this dish gives a nice sweetness. To thicken the sauce I process the veggies in a food processor. Be careful when processing hot liquids not to fill the processor more than a third of the way full.

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Start ladling the veggies into the processor.

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

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Add all the shredded beef short rib meat to the sauce, stir to combine. Cover to keep hot.

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

Braised Beef Short Ribs With Parpadelle

Prep Time: 30 minutes
Cook Time: 3 hours
Total Time: 3 hours 30 minutes
Yields: 4 servings
Equipment: 6-quart Dutch oven, 2 rimmed baking sheet pans, food processor, large stockpot for cooking pasta

Ingredients:
2 1-pound packages of boneless beef short ribs
12-pound package of bone-in beef short ribs
1/3 cup of good olive oil
2 1/2 tablespoons Kosher salt
1 1/2 tablespoon fresh ground black pepper

3 tablespoon of good olive oil
5 large cloves whole garlic, peeled
2 ribs of celery, 2 1/2 inch dice
1 sweet potato, peeled 2 1/2 inch dice
2 medium-size carrots, 2 1/2ich dice
1 red and yellow bell pepper, 2 1/2 inch dice
1 large sweet onion, 2 1/2 inch dice
1 1/2 tablespoon Kosher salt
1 tablespoon fresh ground black pepper
3 sprigs fresh rosemary
2 fresh bay leaves, substitute dry
6 sprigs of fresh thyme
1 28-ounce can San Marzano tomatoes, without their liquid
2 1/2 cups of Cabernet Sauvignon
3 cups of unsalted beef stock
Garnish with fresh Italian flat-leaf parsley
Garnish with shavings of Parmigiano-Reggiano cheese

2 packages 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 on medium heat, add the olive oil. To that add the diced onions, diced sweet potato, diced carrots, diced celery, and diced bell peppers. Season with Kosher salt and fresh ground black pepper. Sautè for 10 minutes until softened and golden brown.

Add tomato paste to the pot, and stir to combine. Add 1 cup of the Cabernet, stirring and scraping the brown bits off the bottom of the pot until clean. Add the remaining red wine and simmer until the liquid is reduced by half. Add the whole garlic cloves, unsalted beef stock, and the tied up fresh herbs.

Adjust the oven temperature to 350-degrees F.

Remove the short ribs from the oven and transfer them to the pot. Bring the liquid to a simmer on medium-high heat. Cover the Dutch oven and place it into the oven. Cook until the short ribs are very 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 liquid into a food processor. Note: Be very careful when processing hot liquids. Place the lid on and hold, with one hand, a dish towel over the top opening. Transfer the thickened sauce, from the food processor to a large bowl until all the sauce has been 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.

 

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2 Comments »

English Meat Pie

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I thought that I’d go back to my childhood, for a recipe my mother always made. Mom’s English Meat Pie was the one I remember having for our early Sunday dinner. After church, my sister, my mom, and I would go shopping. I remember my mom making the dough for the meat pie and us girls helping. I wanted to recreate this dish and put my own spin on it.  I went to see the butcher, at Publix, and picked out a 3-pound piece of London broil. I’m sure of one thing, the English do not mix veggies in their meat pie. For example; English peas may be served on the side, but never in the pie.

My touch will be adding cremini mushrooms to the filling. I think it’s going to give an earthy element to the dish. I’m also going to be adding a full-bodied red wine, a Cabernet.

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Yields: 8 slices per pie
Equipment: 2-10 inch glass pie dishes, 2 sheet pans, dried beans, foil
Prep Time: 15 minutes
Cook Time: 2 hours 15 minutes
Total Time: 2 hours 30 minutes

Ingredients:
4 tablespoons olive oil
1- 3 pound London broil
1 large onion, small dice
2 cloves garlic, minced
2 tablespoons of fresh thyme leaves
1 teaspoon Kosher salt
1 teaspoon freshly cracked black pepper
3/4 cup Cabernet
1-pint Cremini mushrooms, quartered
1/4 cup all-purpose flour
1 1/2 cups unsalted beef stock
3 dashes Worcestershire sauce
2 boxes of store-bought pie crust
2 eggs plus 1 tablespoon water, beaten

Directions:
Preheat oven to 350 degrees F.
On medium-high heat, preheat a heavy bottom pot, add 2 tablespoons of olive oil. Liberally season the meat with Kosher salt and black pepper, on both sides. Place the meat into the pot and sear the first side for around 2-3 minutes. Flip the meat and do the same to the other side. Remove the meat from the pot and set aside to cool.

Still on medium-high heat, in the same pot add 2 tablespoons of olive oil, diced onions, Kosher salt, and black pepper. Sauté the onions until translucent, about 1-2 minutes, then add the minced garlic. Next, add the Cabernet wine to deglaze the pot. Scrape the bits of the bottom of the pot and let the wine reduce by half, 2-4 minutes.  Add the quartered cremini mushrooms, 1/4 cup of all-purpose flour, and fresh thyme leaves, stir until all the flour is mixed well about 2 minutes. Continue cooking until the mushrooms become nice and brown, about 7-10 minutes.

In the meantime cut the London broil into 2-inch pieces. Add the meat back into the pot. Add the Worcestershire sauce and unsalted beef stock, stir to combine. Bring everything back up to a boil, reduce the heat to medium, and simmer for 1 hour. Remove the lid and continue to simmer for another 15 minutes to thicken the liquid, stirring occasionally. You don’t want it too runny, it should be thick.

Preheat oven to 425 degrees.
In the meantime, line 2 glass pie pans with store-bought pie dough. Next, is to *blind bake the crust.  Cover the dough circles with a piece of foil that’s bigger than the circle of dough. Fill with dried beans to weigh down the dough and bake at 425 degrees for 12 minutes, or until you start to see the edges get a little golden brown. Remove from the oven, grab the corners of the foil and remove the beans. Make holes in the bottom of the pastry with a fork to prevent it from puffing up. If it puffs, it should go down. Return the crust to the oven for 5 more minutes to cook the bottom of the pastry.

Using a slotted spoon, divide and evenly spoon the cooled meat filling into both pie shells. Spoon one ladle of the gravy over the meat of each one of the pies. Next, place the other piece of store-bought dough over the top of each pie. Crimp the edges of the pie. Using a small paring knife, vent the top. Brush both the pies with *egg wash. Place the pies onto sheet pans. and bake for 15 minutes or until golden brown.

Remove the pies from the oven and let rest for 20 minutes before cutting.

*Blind Bake: The process where the bottom crust is baked before adding the filling.
*Egg Wash: Two beaten eggs with 1 tablespoon of water.

If you want to make the pie dough from scratch, you can click on the link below for my Homemade Pie Crust.

 

Homemade Pie Crust

 

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