Small Rib Pappardelle Recipe

Cooking Instructions

1. 1

   Braise the Short Ribs

   In a large pot, heat olive oil over medium-high heat. Season the short ribs with salt and pepper, then brown them on all sides. Add red wine and bring to a simmer. Cover and reduce heat to low, braising for 2-3 hours until tender.

2. 2

   Prepare the Garlic Cream Sauce

   In a separate saucepan, sauté minced garlic in olive oil until fragrant. Add heavy cream and simmer gently until thickened. Season with salt and pepper to taste.

3. 3

   Cook the Pappardelle

   In a large pot of boiling salted water, cook the pappardelle pasta according to package directions until al dente. Drain and set aside.

4. 4

   Combine Ingredients

   Once the short ribs are tender, remove them from the pot and shred the meat. In the same pot, add mushrooms and English peas, cooking until soft. Return shredded beef to the pot, then stir in the garlic cream sauce.

5. 5

   Serve

   Toss the cooked pappardelle with the rib mixture. Plate and garnish with Parmesan cheese. Enjoy!