SLOW-COOKED BEEF SHORT RIBS TOSSED WITH SILKY HOMEMADE PAPPARDELLE AND A DEEP RED WINE SAUCE.
- Prep Time: 30 min
- Cook Time: 3 h
- Total Time: 3 h 30 min
- Serves: 4
INGREDIENTS
For the short rib ragù:
- 2½ lb (1.1 kg) beef short ribs, bone-in
- Salt and freshly ground black pepper
- Olive oil, for searing
- 1 onion, finely chopped
- 2 carrots, finely chopped
- 2 celery stalks, finely chopped
- 4 garlic cloves, minced
- 2 tbsp tomato paste
- 1 cup red wine
- 1 can (400 g) crushed tomatoes
- 1 cup beef stock
- 1 bay leaf
- 2 sprigs thyme
- 1 small rosemary sprig
For the fresh pappardelle:
- 2 cups (250 g) all-purpose flour
- 3 large eggs
- 1 tsp olive oil
- Pinch of salt
For finishing:
- Parmesan cheese, grated
- Olive oil or butter
- Fresh parsley, chopped
STEPS
1. Sear the short ribs.
Season the ribs generously with salt and pepper. Heat olive oil in a large Dutch oven or cocotte. Sear the ribs on all sides until browned. Remove and set aside.
2. Build the base.
In the same pot, add onion, carrot, and celery. Cook until softened and lightly caramelized. Add garlic and tomato paste, stir for 1–2 minutes.
3. Deglaze and simmer.
Pour in the red wine, scraping the bottom. Let it reduce by half. Add crushed tomatoes, beef stock, bay leaf, thyme, and rosemary. Return the ribs, cover, and simmer gently for 2½–3 hours, until the meat is fall-apart tender.
4. Shred the beef.
Remove the ribs, discard bones, and shred the meat. Return to the sauce and stir to combine. Simmer uncovered for 10 more minutes to thicken.
5. Make the fresh pappardelle.
Mix flour and salt on a work surface. Make a well, add eggs and olive oil. Knead until smooth. Rest 30 minutes, then roll and cut into wide pappardelle.
6. Combine and serve.
Cook pasta in salted water until al dente. Toss directly into the ragù with a splash of pasta water and a knob of butter or drizzle of olive oil. Serve topped with Parmesan and fresh parsley.
CHEF’S NOTE
A splash of red wine in the sauce just before serving brings everything to life.
By Laurent Dagenais