Pappardelle Recipe

Braised Short Ribs Preparation

1. 1

   Sear the Ribs

   Preheat your oven to 160°C (320°F). Season the short ribs with salt and black pepper. In a large Dutch oven, heat olive oil over medium-high heat. Sear the short ribs on all sides until browned (about 3-4 minutes per side). Remove the ribs and set aside.

2. 2

   Sauté the Mirepoix

   In the same Dutch oven, add diced carrots, celery, and onion. Sauté for about 5 minutes until softened. Add minced garlic and cook for an additional minute.

3. 3

   Deglaze with Wine

   Pour in the red wine, scraping the bottom of the pot to release any browned bits. Bring to a simmer and reduce by half.

4. 4

   Add Stock and Herbs

   Return the short ribs to the pot and add beef stock, bay leaves, and thyme. Bring to a gentle simmer.

5. 5

   Braise the Ribs

   Cover the pot and transfer it to the preheated oven. Braise for about 2.5 to 3 hours until the meat is tender and falls off the bone.

6. 6

   Shred the Meat

   Remove the short ribs from the pot and let them rest for a few minutes. Shred the meat using two forks, discarding the bones and excess fat.