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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 consists 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.







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.


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 to 20 minutes.


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.



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.


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.


Start ladling the veggies into the processor.


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


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


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

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 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 (2 pounds)


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. 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 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 *bouquet garni of 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 dishtowel 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.

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


English Meat Pie

English Meat Pie.jpg

I thought that I’d go back to my childhood with a recipe of a mother’s love. Mom’s English Meat Pie was the one I remember having on many of our early Sunday dinners. 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 and update it a bit, you know, but put my own spin on a traditional English recipe.  I went to Publix, saw my butcher, and picked out a 3-pound piece of London broil.

If there’s one thing I’m sure of it’s that traditional English recipes do not add vegetables to their filling. For example; English peas can be served on the side, never in the pie.

What’s new is I’m 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, like a Cabernet, for that extra depth of flavor.

I’m going to be using store-bought pie crusts for this recipe today but I’ve posted a link at the bottom for my Homemade Pie Crust. Let’s get started.










Egg Wash.JPG



English Meat Pie.jpg


Prep Time: 15 minutes
Cook Time: 2 hours 15 minutes
Total Time: 2 hours 30 minutes
Yields: 16 slices, 8 slices per pie
Equipment: 2 10-inch glass pie dishes, 2 rimmed baking sheet pans, dried beans, aluminum foil, pairing knife

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

Preheat oven to 350-degrees F.

If using a homemade pie crust, make the dough the day before. Click on the link below for my recipe, Homemade Pie Crust.

On medium-high heat, preheat a heavy bottom pot, add 2 tablespoons of olive oil. Season both sides of the meat with 2 tablespoons of Kosher salt and2 teaspoons of freshly ground black pepper. Place the meat into the pot and sear the first side for around 2to 3 minutes. Flip the meat and do the same to the other side. Remove the meat from the pot and set aside.

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 to 2 minutes before adding the minced garlic, cook for 1 minute more. Next, add the Cabernet wine to deglaze the pot by scraping the bits off the bottom of the pot. Allow the wine to reduce by half, 2 to 4 minutes. Add the quartered cremini mushrooms, 1/4 cup of all-purpose flour, and fresh thyme leaves, giving the mushrooms a chance to become coated by most of the flour. Continue cooking until the mushrooms release their water and become brown, about 7 to 10 minutes.

In the meantime, cut the London broil into 2-inch pieces. Add the meat back into the pot, along with Worcestershire sauce and unsalted beef stock, stir to combine. Bring this back up to a boil, reduce the heat to medium, cover and simmer for 1 hour. Remove the lid and continue to simmer for another 15 minutes allowing the liquid to thicken, stirring occasionally. Allow the filling to cool before filling the pies.

Preheat oven to 425-degrees F.
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 be used as pie weights) to weigh down the dough, bake for 12 minutes, or until you start to see the edges become golden brown. Remove from the oven, grab the corners of the foil and remove the beans.

*Dock the bottom of the pie crust with a fork. Return the crust to the oven for 5 more minutes to allow the bottom of the pie crust to fully bake.

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.
*Dock is to prick a pie crust with a fork before baking. This technique is a simple way to poke holes in the pastry dough. This allows steam to escape so that the pie crust doesn’t puff up in the oven.
*Egg Wash: A mixture of beaten eggs and milk or water brushed over pastry or dough before baking in order to give an attractive color and shine to the surface.


Homemade Pie Crust


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