Pappardelle Braised Short Ribs
Braised Short Ribs Pappardelle
Herd & Grace
Tender, fall-apart short ribs slow-braised with carrots, garlic, and red wine create a rich, savory sauce that pairs perfectly with wide pappardelle pasta.
Ingredients
- 3–4 lbs Cape Grim Short Ribs
- Kosher salt + pepper
- 2 tbsp olive oil
- 1 large onion, diced
- 3–4 carrots, cut into 2” pieces
- 3 garlic cloves, smashed
- 2 tbsp tomato paste
- 2 cups red wine
- 2 cups beef stock
- 2 sprigs thyme
- 1 bay leaf
- 1 lb pappardelle pasta
- Fresh parsley, for garnish
Directions
Prep & Sear
- Preheat oven to 325°F (160°C).
- Pat short ribs dry, season generously with salt and pepper.
- Heat olive oil in a Dutch oven over medium-high heat.
- Sear short ribs on all sides until deep brown, about 2–3 minutes per side. Remove and set aside.
Build The Base
- In the same pot, add onion, carrots, and garlic. Sauté until softened, about 5 minutes.
- Stir in tomato paste and cook for 1–2 minutes until it darkens slightly.
Deglaze & Reduce
Pour in red wine, scraping up any browned bits.
Simmer until wine is reduced by half, about 5 minutes.
Braise
- Add beef stock, thyme, and bay leaf. Return short ribs to the pot.
- Bring to a simmer, cover, and transfer to oven.
- Cook for 2.5–3 hours, until meat is fork-tender and falling off the bone.
Shred & Finish
- Remove ribs from the pot. Discard bones and shred meat.
Cook the pappardelle.
Skim excess fat from the braising liquid. Return shredded beef to pot and simmer 5 minutes to warm through.