Slow-Braised Short Rib Tagliatelle
Serving Size: 4-6
Prep Time: 20 Minutes
Cook Time: 3 Hours 30 Minutes
Total Time: 3 Hours, 50 Minutes
Ingredients:
1 lb. Pappardelle’s Plain (No Egg) Tagliatelle
3-4 lb. beef short rib
1/2 tsp. salt
1/2 tsp. black pepper
1 Tbsp. extra-virgin olive oil
1 cup onion, chopped
1 cup carrot, chopped
1/2 cup celery, chopped
3 cloves garlic, minced
1 Tbsp. tomato paste
1 (15-oz.) can whole tomatoes
1 cup red wine
2 cups beef broth
2 Tbsp. fresh rosemary, minced & divided
1 Tbsp. fresh thyme
2 bay leaves
1/4 cup Parmesan cheese, plus more for serving
Instructions:
- Season short ribs with salt & pepper.
- Heat oil in a large pot with a lid over medium-high heat. Sear half of the ribs on all sides until well-browned, about 5-7 minutes per side. Repeat with remaining short ribs and set aside. Wipe out burned bits from the pot, reserving 1 Tbsp. of fat in the pot.
- Add onion, carrot, celery and garlic and cook, stirring occasionally, about 5 minutes. Stir in tomato paste and cook for 2-3 minutes.
- Add whole tomatoes and liquid from the can, crushing the tomatoes with a spoon. Add red wine, beef broth, 1-1/2 Tbsp. rosemary, thyme and bay leaves. Stir to combine and add short ribs back to the pot. Bring to a boil, then reduce to a simmer and cover. Cook for 1-1/2 hours, then uncover and simmer for another 1-1/2 hours. Spoon off any extra fat from the sauce.
- Separate the meat from the short rib bones, shred and add back to the sauce.
- Cook pasta in a large pot of boiling water, stirring occasionally, until al dente, about 8-10 minutes. Drain and set aside.
- Toss pasta in short rib sauce until well coated.
- Divide pasta and sauce into dishes. Garnish with Parmesan cheese and additional minced herbs, if desired. Serve and enjoy!
