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Taste The Love

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 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.

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

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WOW! Does this look amazing?

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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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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: 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 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.

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.

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2 Comments »

English Meat Pie

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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, 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.

Dutch Oven

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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

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
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 beef stock, unsalted
3 dashes Worcestershire sauce
Homemade Pie Crust, 2 circles (12-inches in diameter, 1/4 inch thick) circles, link below
*Egg wash, 2 eggs plus 1 tablespoon water, beaten

Note: If you’re planning to make Homemade Pie Crust, the dough should be made the day before. Click on the link below for my recipe, Homemade Pie Crust.

Directions:
Preheat oven to 350-degrees F.
In a preheated a heavy bottom pot over medium-high heat, 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 searing the first side for around 2 to 3 minutes. Flip the meat over and do the same to the other side. Transfer the meat to a cutting board. Set aside.

Continue over 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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