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Short Rib Pappardelle

Print recipeShort Rib Pappardelle in rich tomato-wine sauce

Slow-braised beef short ribs tossed with wide pappardelle in a rich tomato-wine sauce, finished with cream and Parmesan for a luxurious, comforting dinner.

Prep time
20 minutes
Cook time
3 hours 30 minutes
Total time
3 hours 50 minutes
Yield
6 to 8

Ingredients

4 pounds English-cut bone-in beef short ribs 2 teaspoons kosher salt 1 teaspoon black pepper 1 tablespoon olive oil 4 medium carrots, diced 4 celery stalks, diced 1 large yellow onion, diced 4 garlic cloves, minced 2 tablespoons tomato paste 1 1/2 cups dry red wine 28 ounces passata or crushed tomatoes 2 cups low-sodium beef broth 2 tablespoons soy sauce 2 thyme sprigs 1 bay leaf 1/2 cup heavy cream 1/2 cup grated Parmesan cheese 1 pound dried pappardelle Fresh parsley

Instructions

  1. Prep Ribs: Pat ribs dry and season well.
  2. Brown Ribs: Sear all sides in hot oil.
  3. Cook Vegetables: Add carrots, celery, onion, garlic, and tomato paste.
  4. Deglaze: Pour wine and scrape browned bits.
  5. Build Sauce: Add tomatoes, broth, soy sauce, thyme, and bay leaf.
  6. Simmer: Cook for 3 hours until ribs are tender.
  7. Shred Beef: Remove bones and return meat to pot.
  8. Finish Sauce: Stir in cream and Parmesan.
  9. Cook Pasta: Boil pappardelle until al dente.
  10. Combine: Toss pasta with sauce and serve.

Notes

Make ahead for deeper flavor. Store sauce separately from pasta. Sauce freezes up to 3 months.

Nutrition

Calories
1307
Fat
92.4
Saturated fat
40.8
Sugar
11.3
Sodium
1262.6
Protein
47.4
Carbohydrates
63.3
Fiber
6.3