Shredded Short Ribs with Pappardelle
Shredded short ribs with pappardelle may just be the best comfort food ever! Tender short ribs cook up into a hearty pasta sauce in this easy recipe that will rock your dinner world.
- Prep Time: 20 minutes
- Cook Time: 2 hours, 30 minutes
- Total Time: 2 hours 50 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
- 28 ounces boneless short ribs
- 1/4 cup olive oil
- 1/4 cup fresh rosemary, chopped
- 1 sweet onion, peeled and chopped
- 4 garlic cloves, peeled and chopped
- 1 carrot, peeled and chopped
- 1 celery stick, chopped
- 2 cups red wine
- Two 14-ounce cans plum tomatoes
- 2 tablespoons pearl barley
- Salt and freshly ground black pepper
- 14 ounces pappardelle pasta
- 6 tablespoons butter
- 1/2 cup grated Parmesan cheese, plus more for garnish
Instructions
- Season the meat with salt and pepper. Pour the olive oil into a heavy deep pan (a Dutch oven will work perfectly) and saute the meat until it is starting to brown.
- Add the rosemary, garlic, carrot and celery and saute over medium heat for 5 minutes. Pour in the red wine and simmer until the wine is reduced to about a quarter cup (no need to measure it, just guesstimate).
- Add the plum tomatoes, the barley, and just enough water to cover the meat by 1/2 inch. Cover the pan and cook over low heat for 2 1/2 to 3 hours or until the short ribs are falling apart tender.
- Scoop out the short ribs and use two forks to shred it into bite sized pieces, tossing out any parts that are too fatty. Put the meat back in the pan and place over low heat.
- Cook the pasta according to package directions, scooping out a little pasta water before you drain it.
- Stir the butter and Parmesan into the short rib sauce, drizzling in a little pasta water if you need to loosen it up. Taste and season with salt and pepper as needed.
- Pour in the pasta and toss. Divide it among warmed plates, sprinkling on a little extra Parmesan because WHY NOT. Enjoy!