Pappardelle Ragù Recipe
8 hour beef short-rib ragù with 24 month parmesan cream
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Ingredients
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Short-Rib Ragù
Parmesan Cream (24-month-aged)
Pasta & Finish
Method
Short-Rib Ragù
- 1
Season and brown
Pat the short ribs dry with paper towels. Generously season all sides with 2 tsp kosher salt and 1 tsp black pepper. Heat a large Dutch oven over medium-high heat and add 2 tbs olive oil. When oil is shimmering, brown the short ribs in batches (about 3–4 minutes per side) until deeply browned. Transfer browned ribs to a plate.
- 2
- 3
- 4
Add liquids and aromatics
Return the short ribs to the pot. Add 4 cups beef stock, crushed 14 oz canned tomatoes, 3 thyme sprigs, 2 bay leaves, and the reserved browned juices. If using dried porcini, rehydrate 0.25 cup porcini in 0.5 cup hot water for 15 minutes, then add both mushrooms and soaking liquid (strain through a fine sieve if there is grit). Stir to combine. If the tomatoes taste very acidic, add 0.5 tsp sugar.
- 5
Low-and-slow braise
Bring the pot to a gentle simmer. Cover with a lid slightly ajar (or snugly and reduce heat to maintain a bare simmer) and cook on the stovetop over very low heat or in a 300°F (150°C) oven for 6–8 hours, until meat is fork-tender and falling from the bone. Check every 1.5–2 hours and skim any excess fat or foam; if liquid drops too low add up to 1 cup hot water or stock to maintain coverage.
- 6
Shred and reduce sauce
Remove short ribs to a tray. Strain the braising liquid through a fine-mesh sieve into a bowl, pressing solids to extract flavor; discard solids (reserve any cooking fat if desired). Remove bones and shred the meat with two forks, discarding cartilage. Return shredded meat to the pot with strained sauce. Simmer uncovered over medium-low heat until sauce reduces and thickens to a glossy ragù consistency, about 20–30 minutes. Taste and adjust seasoning.
Parmesan Cream (24-month-aged)
- 7
Warm cream and incorporate cheese
In a small saucepan, warm 1 cup heavy cream and 1 tbs unsalted butter over low heat until it begins to steam (do not boil). Turn off the heat and gradually whisk in 1 cup finely grated 24-month Parmigiano-Reggiano until smooth and emulsified. Season with 0.25 tsp fine sea salt and 0.25 tsp white pepper. Keep warm on the lowest heat setting or in a warm water bath; stir occasionally. If sauce is too thick, loosen with a tablespoon or two of reserved ragù cooking liquid or cream.
Pasta & Finish
- 8
Cook pasta
Bring a large pot of heavily salted water to a rolling boil. Cook 1 lb pappardelle according to package directions until just al dente (fresh will be 2–3 minutes, dried about 7–9 minutes). Reserve 1 cup pasta cooking water, then drain the pasta, leaving it slightly damp.
- 9
Finish pasta with ragù
Return drained pappardelle to the pot or a large sauté pan off the heat. Add 1/2 cup reserved ragù cooking liquid (or more pasta water if needed), 2–3 generous ladlefuls of ragù, and 1 tbs extra-virgin olive oil. Toss gently over low heat just until pasta is evenly coated and sauce clings, 1–2 minutes. Add more sauce or cooking liquid to achieve a silky coating.
- 10
Plate and serve
Divide pasta among 4 warmed plates. Spoon additional ragù on top. Drizzle each portion with about 2 tbs of the warm Parmesan cream (adjust to taste) and sprinkle with 2 tbs chopped fresh parsley and 0.25 cup freshly grated 24-month Parmigiano-Reggiano. Finish with a light drizzle of extra-virgin olive oil. Serve immediately.