Red Wine-Braised Short Rib Pappardelle 🍷🍝 (by thecymbal.life on IG)
The perfect fall Sunday supper! Cozy, hearty, and packed with rich, slow-braised flavor. Be sure to SAVE this one!
INGREDIENTS
– 2 pounds boneless beef short ribs
– Salt and pepper, for seasoning
– 2 tablespoons oil
– 4 slices bacon, diced
– 1 large yellow onion, diced
– 7–8 garlic cloves, chopped
– 8 ounces tomato paste
– 2 cups dry red wine
– 2 tablespoons brown sugar
– 2 cups water
– 2 tablespoons chopped fresh parsley
– 1 Parmesan cheese rind
– 8 ounces pappardelle, cooked al dente
– Grated Parmesan cheese, for garnish
PREPARATION
1. Preheat the oven to 300°F (150°C).
2. Pat the short ribs dry and season both sides generously with salt and pepper.
3. In a large Dutch oven, heat the oil over medium-high heat until shimmering. Working in batches, brown the short ribs for 3–4 minutes per side. Remove and set aside, leaving the juices and browned bits in the pot.
4. Add the bacon, onion, and garlic. Sauté for about 5 minutes, until browned.
5. Stir in the tomato paste and cook for about 3 minutes, until darkened. Pour in the red wine, scraping up the browned bits from the bottom of the pot.
6. Add the brown sugar, water, parsley, and Parmesan rind. Return the short ribs to the pot.
7. Cover and place the Dutch oven on the center rack of the oven. Cook for 3 hours, or until the short ribs are fork-tender.
8. Remove the Parmesan rind and shred the short ribs.
9. Add the cooked pappardelle to the pot and toss until well coated in the sauce.
10. Top with freshly grated Parmesan cheese and enjoy!
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