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Short Rib Pappardelle Recipe

Name: OBO' Italian Table & Bars Short Rib Pappardelle Recipe
Cook time: 3 h
Total time: 3 h
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 pounds short ribs; 4 ounces pancetta; 1 large onion; 1 medium carrot; 1 medium celery stalk; 4 whole garlic cloves; 28 ounces canned tomatoes; 2 cups beef broth; 1 cup red wine; 2 tablespoons olive oil; 2 sprigs fresh thyme; 1 leaf bay leaf; 1 to taste salt; 1 to taste pepper; 12 ounces pappardelle pasta; 1 tablespoon salt; 1 cup parmesan cheese; 1 cup toasted breadcrumbs

Inspired by OBO' Italian Table & Bar

Time3h

Serves4

short rib ragu, pancetta, tomato, parmesan, toasted breadcrumbs

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Ingredients

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Short Rib Ragu

2 pounds short ribs

4 ounces pancetta

1 large Onion

1 medium Carrot

1 medium celery stalk

4 whole Garlic cloves

28 ounces canned tomatoes

2 cups beef broth

1 cup Red wine

2 tablespoons olive oil

2 sprigs fresh thyme

1 leaf bay leaf

1 to taste Celtic sea salt

1 to taste white, green, and black pepper

Pappardelle

12 ounces pappardelle pasta

1 tablespoon Celtic sea salt

Toppings

1 cup Parmesan cheese

1 cup toasted breadcrumbs

Method

Short Rib Ragu

Sear the Short Ribs

In a large pot or Dutch oven, heat the olive oil over medium-high heat. Season the short ribs with salt and pepper. Sear them in the pot until browned on all sides, about 8-10 minutes. Remove and set aside.

Cook the Pancetta

Add the chopped pancetta to the pot and cook until crispy, about 5 minutes. Remove and set aside with the short ribs.

Sauté the Vegetables

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

Build the Ragu

Add the canned tomatoes, red wine, beef broth, thyme, and bay leaf to the pot. Stir to combine and bring to a simmer.

Combine and Cook

Return the short ribs and pancetta to the pot. Cover and simmer on low heat for 2-3 hours, or until the short ribs are tender and easily shred.

Pappardelle

Cook the Pasta

In a large pot, bring salted water to a boil. Add the pappardelle and cook according to package instructions until al dente, about 8-10 minutes. Drain and reserve a cup of pasta water.

Assembly

Combine Ragu and Pasta

Remove the short ribs from the ragu and shred the meat, discarding bones. Return shredded meat to the pot. Combine the ragu with the drained pappardelle, adding reserved pasta water if needed to loosen the sauce.

Serve

Plate the pappardelle with ragu. Top with grated parmesan cheese and toasted breadcrumbs before serving.