Red Wine-Braised Short Rib Pappardelle

Ingredients

• 2 pounds boneless beef short ribs
• Salt and pepper, for seasoning
• 2 tablespoons oil
• 4 slices bacon, diced
• 1 large yellow onion, diced
• 7–8 garlic cloves, chopped
• 8 ounces tomato paste
• 2 cups dry red wine
• 2 tablespoons brown sugar
• 2 cups water
• 2 tablespoons chopped fresh parsley
• 1 Parmesan cheese rind
• 8 ounces pappardelle, cooked al dente
• Grated Parmesan cheese, for garnish

Method

1. 1

   Preheat the oven to 300°F (150°C).

2. 2

   Pat the short ribs dry and season both sides generously with salt and pepper.

3. 3

   In a large Dutch oven, heat the oil over medium-high heat until shimmering. Working in batches, brown the short ribs for 3–4 minutes per side. Remove and set aside, leaving the juices and browned bits in the pot.

4. 4

   Add the bacon, onion, and garlic. Sauté for about 5 minutes, until browned.

5. 5

   Stir in the tomato paste and cook for about 3 minutes, until darkened. Pour in the red wine, scraping up the browned bits from the bottom of the pot.

6. 6

   Add the brown sugar, water, parsley, and Parmesan rind. Return the short ribs to the pot.

7. 7

   Cover and place the Dutch oven on the center rack of the oven. Cook for 3 hours, or until the short ribs are fork-tender.

8. 8

   Remove the Parmesan rind and shred the short ribs.

9. 9

   Add the cooked pappardelle to the pot and toss until well coated in the sauce.

10. 10

    Top with freshly grated Parmesan.