Short Rib Pappardelle Recipe

Directions

1. 1

   Prepare the Short Ribs

   In a large pot, heat olive oil over medium-high heat. Season short ribs with salt and black pepper. Sear the short ribs on all sides until browned, about 4-5 minutes per side. Remove from pot and set aside.

2. 2

   Cook the Vegetables

   In the same pot, add the chopped onion, carrot, and celery. Cook until softened, about 5-7 minutes. Add minced garlic and cook for an additional minute.

3. 3

   Add Tomato Paste and Wine

   Stir in the tomato paste and cook for 2 minutes. Pour in the red wine, scraping the bottom of the pot to deglaze, and bring to a simmer.

4. 4

   Simmer the Sauce

   Return the short ribs to the pot. Add beef broth, bay leaves, and bring to a boil. Reduce heat, cover, and let simmer for 2-3 hours or until the short ribs are tender.

5. 5

   Cook the Pappardelle

   Once the short ribs are done, remove them from the pot and shred the meat. Discard the bay leaves. Meanwhile, cook the pappardelle pasta according to package instructions. Drain and set aside.

6. 6

   Combine and Serve

   Add the shredded short rib meat back into the sauce. Toss with the cooked pappardelle and stir in the chopped parsley. Serve hot, garnished with additional parsley if desired.