just like my mom makes it 🫶 Short rib pappardelle INGREDIENTS - bone-in beef short ribs (I did a little over 3lbs) - 1 large onion, finely diced - 2 large carrots, finely diced - 2 celery stalks, finely diced - Minced garlic - 2 tbsp tomato paste - 2 cups dry red wine - 1 (28oz) can crushed tomatoes - 2 cups beef broth - Fresh thyme - pappardelle pasta - Freshly grated Parmesan - Optional: splash of cream or knob of butter at the end HOW TO: 1. Pat short ribs dry and season with salt and pepper. Sear ribs on all sides until browned. Remove and set aside. 2. Lower heat to medium. Add onion, carrot, and celery. Cook 6-8minutes until soft and golden. Stir in garlic and tomato paste. 3. Deglaze the pan by pouring in red wine, scraping up all the browned bits. Simmer 5-7minutes until reduced by about half. 4. Add crushed tomatoes, beef broth, and herbs.Nestle short ribs back in. Liquid should nearly cover them. 5. Cover and put in oven at 325°F for 3-3½ hours, until meat is fall apart tender. 6. Remove ribs and shred meat. Should fall off easy. Then return to pot. Simmer uncovered 15-30 minutes to thicken. 7. Season to taste. Add cream or butter if you wish. 8. Toss pasta directly into sauce with a splash of pasta water. 9. Top with Parmesan! #recipe #pastarecipe #shortrib #dinnerideas
