24-hour Braised Shortrib Pappardelle Recipe
whole grain mustard cream, arugula, crème fraiche
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Short Ribs & Braising Liquid
Pappardelle
Mustard Cream & Finishing
Method
Short Ribs & Braising Liquid
- 1
Season and Brown
Pat the short ribs dry with paper towels. Season evenly with 2 tsp kosher salt and 1 tsp freshly ground black pepper. Lightly dust the ribs with 2 tbsp all-purpose flour, shaking off excess. Heat a large Dutch oven over medium-high heat and add 2 tbsp vegetable oil. When shimmering, brown ribs in batches (about 3–4 minutes per side) until deeply caramelized; transfer browned ribs to a plate.
- 2
Sauté Mirepoix & Aromatics
Reduce heat to medium, add 1 tbsp unsalted butter to the pot. Add 1 cup chopped onion, 1 cup diced carrots, and 1 cup diced celery. Sauté until softened and beginning to caramelize, about 8–10 minutes. Add 6 smashed garlic cloves and 2 tbsp tomato paste; cook 1–2 minutes until the tomato paste darkens and the garlic is fragrant.
- 3
Deglaze & Build Braise
Pour in 2 cups dry red wine to deglaze, scraping up browned bits from the bottom with a wooden spoon. Simmer until the wine is reduced by roughly half (about 8–10 minutes). Return the browned short ribs to the pot. Add 6 cups beef stock, 2 bay leaves, 4 sprigs thyme, and 1 sprig rosemary. The liquid should come about two-thirds up the ribs; add a little more stock or water if necessary.
- 4
Braise (24-Hour Low Temperature Method)
Preheat oven to 250°F (120°C). Bring the pot to a gentle simmer on the stovetop, then cover and transfer to the oven. Braise gently for 6 hours, turn the ribs, then continue braising for another 6–12 hours until meat is extremely tender and falling off the bone (total about 18–24 hours). Alternatively, for shorter time, braise at 300°F (150°C) for 3–4 hours until tender. For the 24-hour method, check liquid after 8–10 hours and add a splash of stock if it evaporates too much.
- 5
Strain & Reduce Sauce
Remove ribs and set aside to cool slightly. Strain braising liquid through a fine-mesh sieve into a saucepan, discarding solids and herbs. Skim fat from the surface of the strained liquid (or refrigerate briefly and remove solidified fat). Bring the strained liquid to a simmer and reduce by about one-third until slightly thickened and concentrated, about 10–20 minutes. Taste and adjust seasoning with salt and pepper.
- 6
Shred Meat
When short ribs are cool enough to handle, remove meat from bones and shred into large pieces, discarding excess fat and connective tissue. Return 1 1/2–2 cups of reduced braising sauce to the shredded meat to keep it moist and flavorful; reserve remaining sauce for finishing the pasta.
Pappardelle
- 7
Cook Pasta
Bring a large pot of water to a rolling boil and add 1 tbsp coarse salt. Add 12 oz dried pappardelle and cook until al dente according to package instructions (usually 7–9 minutes). Reserve 1 1/2 cups of pasta cooking water before draining. Drain the pasta and set aside.
- 8
Warm Pasta with Sauce
While pasta cooks, heat a wide sauté pan over medium heat and add 1 tbsp olive oil. Add shredded short rib meat and sauté briefly until warmed (1–2 minutes). Add about 1/2–1 cup of the reserved reduced braising sauce and 1/2 cup reserved pasta water to the meat and bring to a gentle simmer to meld flavors.
- 9
Combine Pasta and Meat
Add the drained pappardelle to the pan with the meat and toss gently. If needed, add additional pasta water, a few tablespoons at a time, to create a silky emulsion between sauce and pasta. Toss with 1/2 cup grated Parmigiano-Reggiano to help bind the sauce.
Mustard Cream & Finishing
- 10
Make Mustard Cream
In a small bowl, whisk together 1 cup crème fraîche, 3 tbsp whole grain mustard, 1 tsp lemon zest, and 1 tsp fresh lemon juice until smooth. Season with 1/2 tsp salt and 1/4–1/2 tsp freshly ground black pepper to taste. If the braising sauce and pasta seem very wet, thin the mustard cream with 1–2 tbsp reserved pasta water to reach a spoonable consistency.
- 11
Finish Pasta
Remove the pan from heat. Spoon the mustard crème over the tossed pappardelle and gently fold to combine so the cream evenly coats the pasta and meat. Warm gently for 30–60 seconds over very low heat if needed; do not boil the crème fraîche. Taste and adjust seasoning with salt and pepper.
- 12
Plate & Garnish
Divide pasta among 4 warmed plates. Top each portion with a handful (about 3/4 cup) of baby arugula, a drizzle of 1 tbsp olive oil split among the plates, a sprinkle of remaining grated Parmigiano-Reggiano, and 1 tbsp sliced chives if using. Finish with freshly ground black pepper to taste.