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Red Wine Braised Short Rib Papardelle

There is something about braised meat that is just oh-so-hearty. And there is something so gratifying when you pull out the dutch oven, open the lid, and watch as the meat just falls off the bone.

Glass of wine? Better yet; a bottle. To drink? well, yes. But also to braise.

Yes, imagine your favorite braising meat cooking in a bath of wine.  Sounds heavenly right? Well, it is. Red wine braised short ribs are a fan favorite.  Keep reading to learn how to make them yourself!

This recipe has been passed to friends wanting to impress at a dinner party and passed frantically over Facebook messenger or text message. It’s a warm meal on a cold Sunday night or a dinner for a special occasion.  So now that I think I’ve perfected it, how can I make it even better?

Well, if you haven’t read any of my posts or don’t know me at all, then you wouldn’t know that I LOVE fresh pasta. I make it once a week at least.  It’s my de-stresser, my passion, my creativity.

One of my favorites? Pappardelle.  Throw in some mushrooms and – Viola  ! – you have yourself a delectable dinner.

Look difficult? It’s really not and I’m about to show you why.  Don’t want to make pasta? You can buy it (if you want) but i’d strongly suggest getting your hands dirty and giving fresh pasta a try.

Check it out:

Print Recipe
Red Wine Braised Short Rib Pappardelle
Servings
people
Ingredients
For the Pappardelle
Servings
people
Ingredients
For the Pappardelle

Directions

For the Short Ribs

Preheat oven to 350 degrees F.

Take out short ribs and pat dry with paper towel and seasonal generously with salt and pepper. Set aside.

Add 2 tablespoons of grapeseed oil to a medium sized Dutch oven and place on high heat. Once hot, add short ribs and brown on all sides (about 5 minutes).  Take out short ribs and place to the side.

With the Dutch oven still on, reduce heat to medium and add a tablespoon of butter, diced onion, shallots and smashed garlic, tyme and sage. Include a couple generous pinches of salt and saute until onion is translucent in color. Pour about half bottle of wine and allow the wine to reduce  (about 5-7 minutes).

Once the wine has reduced slightly, add the short ribs back in and the remaining wine until short ribs have only an inch exposed.

Take your beef stock and add just enough that the short ribs are covered in liquid. Place lid on the Dutch oven and cook for about 3 – 3.5 hours at 350 degrees F.

While cooking….

For the Pasta Dough

In a Medium bowl, mix salt and flour(s). I use half semolina to give added crunch but it’s not necessary if you don’t have it.  Make a well and add eggs.  With a fork, slowly mix egg mixture into the flour.

Once combined, take out onto a flat surface and knead until dough feels similar to play-doh. If dough is too dry, add a small amount of olive oil.  Wrap in saran wrap and place in fridge for at least an hour.

With about 1 hour left to cook on the short rib, pull out pasta dough.

Cut into about 6 pieces and keep under saran wrap to prevent from drying out. Take one recently cut piece, place on a lightly floured surface and put through pasta machine until thin enough to be slightly transparent (on my machine, it’s dial 5-6).

Flour top and bottom of pasta sheet and roll left to right. Once rolled, cut into 3/4 inch pieces and unravel. Hang pasta on a clothes hanger and repeat until there is no more dough.

To Serve

Remove short ribs from dutch oven and place in a medium sized bowl.  Pull short rib apart with a to make small chunks of meat. Discard the bone. Set aside.

Meanwhile, place a medium sized pan on medium heat and add 1 tablespoon of butter with mushrooms. Cook for approximately 5-7 minutes.

Add three to four ladles of the juices left over from braising into the pan along with two springs of thyme. Cook an additional 5-6 minutes. Mix two tablespoons of parmesan (extra flavor) and set to simmer.

Sauce should be just thick enough to coat a spoon; but not more. If sauce is not thickening, turn heat up and allow to reduce or mix a tablespoon of  cornstarch with water and pour small amounts into sauce until desired thickness.

Fill a large pot of water with 2 tablespoons of salt and let boil. Once boiling, add pasta and cook less than a minute.

Transfer pasta into sauce and toss evenly with 1/2 cup of frozen peas (feel free to grate more Parmesan here).

Place pasta in desired serving bowl and top with braised short rib. Garnish with more parmesan and freshly cracked pepper.

Enjoy!

 

 

 

 

 

 

 

 

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