Braised Short Rib Pappardelle

This is the perfect recipe on a snowy-cozy day in. It will warm you up inside and out. Not to mention it will leave your house smelling simply divine as you hear the pitter patter of the sauce bubbling away on the stove. This is also very satisfying because it is a rich meat sauce but it manages not to be too too heavy. It is extremely aromatic and the meat is tender while the carrots add a delicate sweetness. Hopefully you enjoy my recipe.


8 pounds bone in short ribs, about 1 pound each and at room temperature
Olive oil as needed
2 large Spanish onion, minced
2 cups carrots, minced
6 garlic cloves, minced
5 tbs. tomato paste
4 cups red wine
1 cup torn basil, plus more for topping
1 sprig of rosemary
1 26 oz. can of strained tomatoes
1 28 oz. can of kitchen ready tomatoes
1/2-1 cup chicken broth
crushed red pepper flakes
Kosher Salt/Freshly ground black pepper
2 lbs. pappardelle
grated pecorino romano cheese for serving

1. Season each short rib generously with salt and pepper on all sides.
2. In a large Dutch oven over medium- high heat, add enough olive oil to coat the pan. Once heated, add the short ribs to the pan and sear. Work in batches if necessary. Brown the short ribs on all sides for about 3-4 minutes per side or until golden brown. Remove the short ribs from the pan and place on a dish. Set aside.
3. Add the onions and carrots to the same Dutch oven. Add a generous pinch of salt, black pepper, crushed red pepper flakes and add more olive oil if necessary. Let the veggies get browned and caramelized about 6 minutes. Stir occasionally. Add the garlic and let it cook for about 3-4 minutes.
4. Next, stir in the tomato paste and let everything continue to brown and cook for about 5 minutes. Add the wine to the veggies. Stir the veggies in order to get the brown bits off the bottom of the pan. Let the wine boil, then simmer and let it reduce, about 4-5 minutes. Add the herbs to the pan.
5. Put the short ribs (and any juices that they release on the plate while resting) while resting back into the pan. Add the chicken broth and tomatoes. Make sure you have enough liquid to almost cover the ribs, if not add a little extra chicken broth.
6. Place the lid on the Dutch oven and bring it up to a boil and back down to a simmer. Cook for 2 1/2- 3 hours or until tender and falling off the bone.
7. Remove the ribs once cooked and shred the meat, removing any excess fat. Remove the bones as well. Place the shredded/chunked meat back into the sauce allow the sauce to reduce a little. Taste and adjust seasonings.
8. Meanwhile cook the pappardelle in salted boiling water until al dente (according to packages instructions). Once cooked combine the pappardelle with some of the sauce. Top with fresh basil and pecorino romano cheese.

Happy Eatings 

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