Braised Beef Short Ribs Over Pappardelle

INGREDIENTS

    • 6 pound bone-in beef short ribs, cut crosswise into 2" pieces
    • Kosher salt and freshly ground black pepper
    • 3 tablespoons olive oil 
    • 2 medium onions, chopped
    • 3 medium carrots, peeled, chopped
    • 2 celery stalks, chopped
    • 3 tablespoons all-purpose flour
    • 3 tablespoon tomato paste
    • 1/2 750-milliliter bottle dry red wine (preferably Cabernet Sauvignon)
    • Handful chopped flat-leaf parsley
    • 8 sprigs thyme
    • 4 sprigs oregano
    • 3 sprigs rosemary
    • 3 fresh or dried bay leaves
    • 1 head of garlic, halved crosswise
    • 4 cups low-salt beef stock
    • One carton or bag of sliced portobello mushrooms
    • 1 bag parpadelle pasta (I used Trader Joe's or you can make fresh) any other type of pasta such as Penne or rigatoni works just as well. You can also serve over creamy polenta or mashed potatoes. 

 

PREPARATION

    1. Preheat oven to 350°F. Heavily season short ribs with salt and cracked black pepper. Heat oil in a large Dutch oven over medium-high heat. Once oils just begins to smoke add in half the short ribs. Working in 2 batches, brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to a plate. (you can also put into slow cooker. Once meat is browned on all sides add to crock pot with remaining ingredients except mushrooms and set on high for 4 hours but be sure to watch.) Pour off all but 3 tablespoons drippings from pot.
    2. Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned, about 5 minutes. Add flour and tomato paste; cook, stirring constantly, until well combined and deep red, 2-3 minutes. Stir in wine, then add short ribs with any accumulated juices. Bring to a boil; lower heat to medium and simmer until wine is reduced by half, about 25 minutes. Add all herbs to pot along with garlic. Stir in stock. Bring to a boil, cover, and transfer to oven.
    3. Cook until short ribs are tender, 2-2 1/2 hours. Transfer short ribs to a platter. Remove bay leaves from pot and reduce sauce down over medium low heat for an additional 15 minutes until thick. (it's too thick you may I have a little bit of water it's too thin you can add a little bit of  cornstarch mixed with butter). Add in portobello mushrooms and cook for 5 minutes. Shred the meat with fork removing fat and bones set aside. Remove any fat from surface of sauce and discard; season sauce to taste with salt and pepper. Add meat back to sauce. Serve in big shallow bowls over pappardelle pasta or mashed potatoes with sauce spooned over. Garnish with fresh chopped time and Parmesan cheese. Bon appetite!

Cooks' note:

To test if the ribs are done, pull on a bone. It should slide out freely.

Lauren Lawless