Braised Short Rib Ragu Pappardelle

Tuesday, December 5, 2017 0 No tags Permalink 0

 

  • 2 tablespoons vegetable oil
  • 3 1/2 to 4 pounds short ribs, each about 2-inches long, cut flanken style, across the ribs
  • Salt and freshly ground pepper
  • 2 bay leaves
  • 2 sprigs fresh rosemary
  • 5 sprigs fresh thyme
  • 2 sprigs fresh flat-leaf parsley
  • 4 small carrots, diced
  • 2 stalks celery, diced
  • 1 medium onion, diced
  • 2 medium shallots, diced
  • 1 tablespoon all-purpose flour
  • 2 tablespoons tomato paste
  • 1/2 cup ruby port
  • 2 cups red wine, such as cabernet
  • 1/2 head garlic, cloves separated and peeled
  • 3 1/2 cups homemade beef stock
  • 1 pound pappardelle or other long, flat pasta
  • Chopped parsley
  • Grated Pecorino Romano, for garnish
  • 2 oz. (60 g) prosciutto, cut into narrow strips  or 1/4 lb. hunk of pancetta, cut into small cubes
  • 1 cinnamon stick
  • 1 tsp. ground cumin
  • 1 lb. (500 g) fresh pappardelle
  • 1/4 tsp. crushed red pepper (i like to use 1/2 tsp. for a little more heat)
  • 1 tbsp. flour
  • 1 tsp. anchovy paste
  • 28oz. can of whole, peeled tomatoes (preferably San Marzano Tomatoes)
  • 2 tbsp. freshly chopped basil

https://www.williams-sonoma.com/recipe/short-rib-ragu-with-fresh-pappardelle.html

http://www.foodnetwork.com/recipes/bobby-flay/short-rib-ragu-with-pappardelle-and-pecorino-romano-recipe-1938886

http://www.thedefineddish.com/slow-cooker-short-rib-ragu-over-pappardelle/

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