Pappardelle with Roasted Short Rib Ragout
Pappardelle pasta & tender short ribs in a delicious ragoût seasoned with fresh herbs
Ingredients
- 1 pound dried pappardelle pasta
- 1 tablespoon of olive oil
- 1/2 cup unsalted butter
- 3 tablespoons chopped shallots
- 2 cups canned Italian-style whole peeled tomatoes in puree, drained and cut up
- 1 teaspoon chopped rosemary
- 1 teaspoon chopped fresh thyme
- Kosher salt & ground black pepper
- 1 cup wine (for pasta)
- 1/4 cup finely shredded Parmesan cheese
- 2 lbs beef short ribs
- 1 tablespoon kosher salt
- 1 tablespoon garlic salt
- 1 tablespoon onion powder
- 1 tablespoon seasoned salt
- 1 tablespoon finely ground black pepper
- 1 cup all-purpose flour
- 1/4 cup olive oil
- 2 large onions, chopped
- 1/4 cup chopped garlic
- 1/4 cup chopped shallots
- 3 sprigs rosemary
- olive oil
- 2 cups white wine
- 2 cups chicken stock
- 1 cup water
Cooking Steps
- Short Ribs Preheat oven to 350 degrees F. Trim fat from around the short ribs. Rinse ribs in cool water and season with kosher salt, garlic salt, onion powder, seasoned salt, and pepper. Pat the seasonings in so they stick to the ribs. Set aside. Place flour on a large plate; set aside.
- In a large roasting pan heat the 1/4 cup oil over medium heat. Dip one side of a short rib into the flour. Place rib in hot pan, floured side down. Repeat until all ribs are floured and are in pan. Cook until ribs are golden; turn ribs over.
- Add the onions, garlic, and shallots and mix well. Add the rosemary and a splash of olive oil; mix well again. Add white wine, chicken stock, and water. Bring to a simmer. Place a piece of foil over the roasting pan. Place pan in the oven for 1 1/2 to 2 hours or until ribs are tender (more time may be needed for very large ribs)
- Prepare the Roasted Short Ribs. Pull the short rib meat apart into shreds
- Pappardelle Pasta Cook pasta according to package directions. For the ragoût, in a large saucepan heat oil and 1 tablespoon of the butter over medium heat. Add the short rib meat and the shallots sauté for 3 minutes.
- Add the tomatoes, rosemary, and thyme. Stir in the white wine. Bring to boiling. Reduce heat and simmer, uncovered, for 1 minutes or until most of the liquid has evaporated. Fold in the remaining butter and season to taste with salt and pepper. Add the drained cooked pasta and cheese to the sauce; toss to combine.
