What does braising mean?

Braising is a cooking method that starts by browning the meat and then slowly cooking it in liquid over low heat. This gentle cooking process breaks down the short ribs until they are wonderfully tender and easy to shred.

How do I know when the short ribs are done?

The short ribs are ready when they are fall-apart tender and can be easily pulled into bite-sized pieces with two forks. If the meat is still difficult to shred, return it to the sauce and let it simmer a little longer.

Can this recipe be made ahead of time?

Absolutely! Prepare the short rib sauce through the shredding step, let it cool and refrigerate it for up to three days. Reheat it gently on the stovetop while you cook the pappardelle, then add the butter, Parmesan and pasta as directed.

Can I make it without red wine?

Yes. Replace the red wine with an equal amount of beef broth. The sauce won’t have quite the same depth of flavor, but it will still be delicious. A tablespoon of balsamic vinegar stirred into the broth will add a little extra richness and acidity.

Does the alcohol cook out of the sauce?

Most of the alcohol cooks away as the wine reduces and the sauce simmers for several hours, leaving behind its rich flavor. However, it may not disappear completely, so use beef broth instead if avoiding alcohol is important.

What can I use instead of pappardelle?

Another wide, sturdy pasta such as tagliatelle or fettuccine will work well. Rigatoni is also a good choice because its ridges and hollow center catch plenty of the hearty short rib sauce.

Can I freeze braised short rib pappardelle?

The short rib sauce freezes beautifully, but it is best to freeze it without the pasta. Let the sauce cool completely, store it in an airtight container and freeze it for up to three months. Thaw it overnight in the refrigerator, reheat it gently and toss it with freshly cooked pappardelle.

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Shredded Short Ribs with Pappardelle Recipe

Braised Short Rib Pappardelle

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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.

Author: Kate Morgan Jackson
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, drained
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

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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, celery and red wine and simmer until the wine is reduced a bit, about 10 minutes.
Add the plum tomatoes, the barley, and just enough water to cover the meat by 1/2 inch. (It might float a bit so try and hold one piece down while you add the water.) 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, usually about 12 minutes.
Stir the butter and Parmesan into the short rib sauce. 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!

Notes

Boneless short ribs: Look for well-marbled boneless beef short ribs, which become wonderfully tender during the long, slow cooking time. If the pieces are especially large, cut them into a few chunky sections before browning.

Red wine: Choose a dry red wine that you would happily drink, such as Cabernet Sauvignon, Merlot or Pinot Noir. You don’t need an expensive bottle, but avoid anything labeled “cooking wine.”

Plum tomatoes: Whole canned plum tomatoes have a rich flavor and break down beautifully as the sauce simmers. You can gently crush them with your spoon after adding them to the pot.

Fresh rosemary: Rosemary adds an earthy flavor that pairs especially well with the beef and red wine. Strip the leaves from the woody stems before chopping.

Pearl barley: This small amount of barley practically disappears into the sauce as it cooks, helping to thicken it and adding a subtle nutty flavor.

Pappardelle: These wide, sturdy pasta ribbons are perfect for holding the rich sauce and generous pieces of shredded short rib. Both fresh and dried pappardelle will work; simply cook according to the package directions.

Parmesan cheese: Freshly grated Parmesan melts more smoothly into the sauce than the pre-shredded kind. And definitely have a little extra ready for sprinkling on top!

Find it online: https://www.framedcooks.com/shredded-short-ribs-with-pappardelle/