Beef Short Ribs with Mushroom Pappardelle

Time Summary

• Preparation Time: 30 minutes

• Cooking Time: 3 hours 15 minutes

• Total Time: 3 hours 45 minutes

Ingredients

For the Short Rib Ragu:

• 1¾ lbs. bone-in short ribs, trimmed

• Kosher salt, to taste

• Freshly ground black pepper, to taste

• 1¼ tbsp olive oil

• 1¾ cloves garlic, minced

• 1¼ medium carrots, diced

• 1¼ celery stalks, diced

• 1 tbsp + ⅝ tsp tomato paste

• ½ cup + 1 tbsp + 1¾ tsp dry red wine (Cabernet Sauvignon or Merlot)

• 1 cup + 3 tbsp + ⅝ tsp beef broth

• ½ cup + 1 tbsp + 1¾ tsp crushed San Marzano tomatoes

• 1¼ sprigs fresh thyme

• ⅝ tsp smoked paprika

• 1 tbsp + ⅝ tsp dark brown sugar

• ⅝ tsp Worcestershire sauce

For the Pasta & Garnish:

• ⅝ lb pappardelle

• 1 tbsp + ⅝ tsp unsalted butter

• ¼ cup + 2⅜ tsp heavy cream

• 2 tbsp + 1¼ tsp Parmigiano-Reggiano, freshly grated

• 2 tbsp + 1¼ tsp fresh cilantro, chopped

• 2 tbsp + 1¼ tsp scallions, thinly sliced

• Zest of ⅝ lemon

Instructions

1. Prepare the Short Ribs:

   • Pat the short ribs dry and season them generously with kosher salt and freshly ground black pepper.

   • In a large Dutch oven, heat olive oil over medium-high heat. Sear short ribs until browned on all sides. Transfer to a plate.

2. Build the Base:

   • Lower heat to medium. Add garlic, carrots, and celery. Cook until softened, about 5–7 minutes.

   • Stir in the tomato paste and cook for 2 minutes, until the color deepens.

3. Deglaze and Simmer:

   • Pour in the red wine, scraping the bottom of the pot to loosen any browned bits.

   • Simmer for 3–4 minutes to reduce slightly.

4. Add Liquids and Seasonings:

   • Stir in beef broth, crushed tomatoes, thyme, smoked paprika, brown sugar, and Worcestershire sauce.

   • Return short ribs to the pot. Bring to a simmer.

5. Slow Cook:

   • Cover and cook on low heat for 3 hours, or until the meat is tender and falling off the bone.

6. Shred and Reduce:

   • Remove short ribs, shred meat, and discard bones. Return the shredded beef to the pot.

   • Simmer uncovered for 10–15 minutes to thicken, if necessary. Adjust seasoning to taste.

7. Cook the Pasta:

   • Boil pappardelle in salted water until it is al dente. Drain, reserving ½ cup pasta water.

8. Finish with Sauce:

   • In a large skillet, melt the butter. Add cream, then stir in Parmigiano-Reggiano.

   • Toss in the cooked pasta and add enough pasta water to coat the noodles.

   • Add short rib ragu, cilantro, scallions, and lemon zest. Toss well to combine.

9. Serve:

   • Plate generously. Garnish with extra cheese, cilantro, and lemon zest if desired.