Recipe courtesy of Rose's Daughter
Short Rib Pappardelle
- Level: Intermediate
- Yield: 4 servings
- Total: 5 hr 55 min
- Active: 55 min
Ingredients
Braised Short Rib (and Jus):
4 bone-in short ribs
Salt and pepper
1 cup whole peeled cloves garlic
Olive oil, as needed
3 stalks celery, large cut
1 carrot, large cut
1 Spanish onion, large cut
1 cup honey
1/2 cup sherry vinegar
3 cups red table wine
4 cups chicken broth
1 tablespoon peppercorns
3 bay leaves
Short Rib Pappardelle:
1 shallot, diced
1/4 cup Tuscan olive oil
1 tablespoon truffle paste
2 cups Alfredo sauce
1 cup cooked English peas or frozen petite peas
1 pound pappardelle, cooked
White truffle oil, for drizzling
1/3 cup grated Parmesan
Directions
Special equipment:
Dutch Oven- For the braised short rib (and jus): Preheat the oven to 350 degrees F.
- Sprinkle the short ribs with salt and pepper and bake on a baking sheet for 45 minutes. Lower the oven to 275 degrees F.
- 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.
- 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.