Short Rib Pappardelle Recipe

Short Ribs with Pappardelle The Best Ragu Ever Sip …

WEBOct 5, 2021 · Heat a large pan to medium-low heat and add in 2 cups of the short rib ragu. Add the al dente pasta to the pan and cook for 1 more …

1. Season beef on all sides with salt and pepper.
2. Sear/ brown short ribs on all sides on medium to med/high heat in dutch oven with 2 tbsp olive oil. Work in batches so beef browns and does not steam. Will take around 15 minutes per batch.
3. When beef is done add half an onion (uncut) to dutch oven along with 2 uncut carrots. Also, add garlic, thyme and bay leaves to pot.
4. Add wine to pot and scrape all brown bits from pan with wooden spoon. Let cook for 2 minutes to burn off alcohol and then add chicken stock and tomato paste. Stir to combine and cook 2 minutes more to blend paste into sauce.

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Short Rib Ragu with Pappardelle and Ricotta Never …

WEBJul 24, 2018 · Allow to sit at room temperature for 1 hour to season. Preheat the oven to 300°. Preheat a large heavy-bottomed Dutch oven …

1. Generously season the short ribs with salt and pepper. Allow to sit at room temperature for 1 hour to season.
2. Preheat the oven to 300°. Preheat a large heavy-bottomed Dutch oven over medium-high heat. Add 1 to 2 tablespoons of olive oil; once hot, sear the short ribs on all sides until golden brown, about 3 minutes per side. Remove from the pot and set aside.
3. Add the chopped onion and carrot to the Dutch oven, season with salt and sautéfor 5 to 6 minutes, until the onion is softened and translucent. Add the garlic and sauté until fragrant, about 1 minute. Add the crushed tomatoes, red wine, beef broth, bay leaves and fresh thyme sprigs, stirring to combine. Return the short ribs to the pot with any liquid that has accumulated on the plate. Cover the pan and bring to a boil. Once boiling, transfer the pot to the oven, leaving the lid slightly open to allow liquid to evaporate and the sauce to reduce; cook for 2-1/2 to 3 hours, until the short ribs are tender and falling off the bone. Remove from the oven and transfer the short ribs to a cutting board. Once cool enough to handle, shred into bite-sized pieces.
4. Allow the sauce to settle for a few minutes; skim off as much fat as you can. Discard the bay leaf and thyme sprigs. Using an immersion blender, blend the sauce until almost completely smooth, or to your desired consistency. Season to taste with red pepper flakes, salt and pepper. If the sauce is too thin, reduce over medium heat until thickened. Return the shredded short ribs to the pot and keep warm over medium-low heat.

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