The Short Rib Pappardelle served at Rose's Daughter in Delray Beach, FL, as seen on Diners, Drive-Ins and Dives, Season 37.
Recipe courtesy of Rose's Daughter

Short Rib Pappardelle

Getting reviews...
  • Level: Intermediate
  • Total: 5 hr 55 min
  • Active: 55 min
  • Yield: 4 servings


Braised Short Rib (and Jus):

Short Rib Pappardelle:


Special equipment:
Dutch Oven
  1. For the braised short rib (and jus): Preheat the oven to 350 degrees F.
  2. Sprinkle the short ribs with salt and pepper and bake on a baking sheet for 45 minutes. Lower the oven to 275 degrees F.
  3. Transfer the short ribs to a Dutch oven. In a large saucepan, saute the garlic in olive oil until golden brown. Add the celery, carrot, onion and honey. Add the vinegar and cook for 2 minutes. Add the red wine and cook for 4 minutes. Add the chicken broth and bring to a boil. Pour into the Dutch oven over the short ribs. Add the peppercorns and bay leaves. Bake, covered, for 4 hours. Remove the short ribs from the broth. Remove the bones from the short ribs and discard. Strain the stock. Discard the vegetables. Chop the short rib meat.
  4. For the short rib pappardelle: Saute the shallot in olive oil in a skillet for 1 minute. Add the truffle paste, 1 pound chopped short rib and 2 cups short rib jus. Add the Alfredo and bring to simmer. Add the peas and pasta. Plate in a bowl and top with truffle oil and Parmesan.