Short Rib Pappardelle Recipe

Make the dough

On a clean work surface pile flours in a mound and make a well in the center. Crack the 4 whole eggs and 1 yolk into the well; add 1 tbsp olive oil and 1 tsp salt. Using a fork, gently whisk eggs and gradually incorporate flour from the inner wall until a shaggy dough forms. If too dry, add up to 2 tbsp water, 1 tbsp at a time.

Knead and rest

Knead the dough for 8–10 minutes until smooth and elastic. Wrap tightly in plastic wrap and rest at room temperature for 30 minutes (or refrigerate up to 24 hours—bring to room temp before rolling).

Roll and cut

Divide dough into 4 pieces. Keep unused pieces covered. Flatten one piece, pass through a pasta roller or roll with a pin to about 1–2 mm thickness (use widest then progressively thinner settings). Lightly flour and fold or drape sheet, then cut into 3/4–1 inch wide pappardelle ribbons. Toss with a little semolina or flour to prevent sticking and lay on a tray or hang to dry briefly while finishing the sauce.

Cook pasta

Bring a large pot of well-salted water to a rolling boil. Cook fresh pappardelle 2–3 minutes until al dente (taste to confirm). Reserve 1 cup pasta cooking water before draining.

Prepare ribs

Preheat oven to 325°F (160°C). Pat short ribs dry with paper towels. Season generously with 2 tsp kosher salt and 1 tsp black pepper, then lightly dust with 2 tbsp flour, shaking off excess.

Brown ribs

In a heavy ovenproof Dutch oven, heat 2 tbsp neutral oil over medium-high heat until shimmering. Brown ribs on all sides, 3–4 minutes per side, in batches to avoid crowding. Transfer browned ribs to a plate.

Sauté aromatics

Reduce heat to medium and add 2 tbsp butter to the pot. Add diced onion, carrots, and celery; sweat until softened and beginning to brown, about 6–8 minutes. Add minced garlic and 2 tbsp tomato paste; cook 1–2 minutes, stirring, until paste darkens slightly.

Deglaze

Pour in 2 cups dry red wine and scrape up browned bits from the bottom of the pot with a wooden spoon. Bring to a simmer and reduce wine by about half, 6–8 minutes.

Braise

Return ribs to the pot, add 3 cups beef stock, 2 bay leaves, thyme sprigs, rosemary, 1 tbsp Worcestershire sauce, and 1 tsp brown sugar (optional). Bring to a gentle simmer on the stove, cover, and transfer to the oven. Braise until meat is very tender and falling from the bone, 2.5–3 hours.

Shred and strain

Remove pot from oven. Transfer ribs to a tray and let cool slightly; remove bones if present and shred meat into large pieces. Strain braising liquid through a fine-mesh sieve into a saucepan, pressing on solids to extract flavor. Skim excess fat from the surface (or refrigerate briefly to solidify fat for easy removal).

Reduce to jus

Bring strained liquid to a simmer and reduce until slightly thickened and saucy, about 10–15 minutes. Taste and adjust seasoning with salt and pepper. Stir shredded short rib back into jus to warm and coat lightly, reserving some shredded meat for plating if desired.

Sauté mushrooms

In a skillet over medium-high heat, heat 1 tbsp olive oil and 1 tbsp butter until foaming. Add sliced mushrooms in a single layer and let brown undisturbed 3–4 minutes. Stir and continue to cook until mushrooms are deeply browned and any released liquid has evaporated, another 3–4 minutes. Season with salt and pepper.

Combine with short rib jus

Add mushrooms and chopped parsley to the shredded short rib and jus. Stir to combine and keep warm over low heat. If sauce seems too thick, thin with up to 1/2 cup reserved pasta cooking water; if too thin, reduce slightly more.

Toss with pasta and serve

Add freshly cooked pappardelle to the skillet or large mixing bowl with the short rib, mushrooms and sauce. Toss gently over low heat 1–2 minutes so pasta absorbs sauce, adding reserved pasta water 1–2 tbsp at a time as needed to achieve a glossy coating. Plate portions of pasta, top with additional shredded short rib if reserved, finish with a sprinkle of grated Parmigiano-Reggiano and chopped parsley. Serve immediately.