Braised Short Ribs and Mushroom Sauce with Pappardelle
MY RECIPE FOR Braised Short Ribs and Mushroom Sauce with Pappardelle
Short ribs are one of my absolute favorite foods.
I somehow only discovered them a few years ago (don’t ask me what rock I had been living under and why it took me so long), but let me tell you this. It was absolutely, without a doubt, love at first bite.
Short ribs are incredibly decadent and indulgent and definitely a special treat, something that’s perfect for a birthday, anniversary, holiday meal, etc. Definitely not an every day sort of indulgence.
Here’s the thing, though. Despite my love of short ribs, I don’t have a single recipe for them on my site (Who am I and what’s wrong with me??!). So I decided it was finally time to remedy that…by posting two different short rib recipes in the same month. I’m nothing if not all or nothing. Ha!
This first recipe I’m sharing in today’s post is for braised short ribs with pappardelle. It’s the first short rib recipe I ever made and probably the one I continue to make the most to this day. I would also say it’s the easiest to make, with many ingredients/measurements that you can easily adjust/omit/substitute if needed. Aka you can really make this recipe your own and make it as easy and simple as you need it to be. To that end, I would also say this is the most approachable way to make short ribs. Then again, I’m probably biased because I just love it so much.
These short ribs are fall-off-the-bone (literally and figuratively) buttery, rich and delicious, and this dish is warm and cozy, making it especially perfect this time of year. While the mushrooms really round out the flavor of this dish, they can also be omitted if you prefer. And, of course, pappardelle is my favorite way to serve the ribs (in case you couldn’t guess that by the title of this post), but they’re also great on top of mashed potatoes or on a creamy (maybe even cheesy?) polenta. Last but not least, don’t forget to finish them off with plenty of parm and a generous sprinkle of fresh herbs (ya know, to get just a little bit of your greens in there). Oh, and the wine. Duh! I actually shot these photos as part of a project I was shooting for a wine campaign, because, well, there’s just about no better pairing out there than a giant bowl of these short ribs paired with a nice hearty, rich red. That right there. That is the recipe for the most perfect, most delicious, coziest winter date night-in.
BRAISED SHORT RIBS
SERVES 4
BRAISED SHORT RIBS AND MUSHROOM SAUCE WITH PAPPARDELLE
Ingredients
- 2 tablespoons olive oil
- 2 pounds bone-in beef short ribs
- 1/4 cup unsalted butter
- 4 ounces cremini mushrooms, sliced into thick slices
- 4 ounces shitake mushrooms, sliced in half
- 3 large shallots, roughly chopped
- 6 cloves of garlic, smashed
- 2 teaspoons kosher salt + more for seasoning the meat
- 1/2 teaspoon black pepper
- 1/4 cup tomato paste
- 10 sprigs fresh thyme
- 2 cups red wine (like pinot noir or cabernet sauvignon)
- 2 cups beef or chicken broth
- 8 ounces pappardelle pasta
- Finely minced fresh parsley and fresh grated parmesan cheese, for serving
Instructions
- Preheat oven to 350 degrees.
- Heat oil in large dutch oven or oven-safe pan on a medium heat burner. Rinse the short ribs and pat dry. Then generously season them with salt. Add them to the hot pan, searing until they are golden brown on all sides. If the pan isn’t big enough to allow for proper searing, simply cook the ribs in batches of 3-4 at a time. Remove to a separate dish.
- To the same pan, add the butter. Once it has melted, add in the mushrooms, shallots and garlic. Saute until the shallots begin to caramelize, about 12-15 minutes. Sprinkle with the 2 teaspoons of salt and pepper and then deglaze with the wine.
- Next, stir in the tomato paste until incorporated into the liquid. Toss in the thyme and then add the short ribs back in. Cover with the broth. Place the lid on the pan and transfer to the oven. Cook for 3 1/2-4 hours, or until the meat starts falling off the bones, checking occasionally to give it a stir.
- Once done, remove the bones. The meat should mostly have fallen off the bones an shredded while it was cooking but, if needed, use a fork or tongs to shred the meat and mix it into the sauce.
- Cook the pappardelle until al dente. Top with the short ribs and sauce. Then sprinkle with parmesan cheese and fresh parsley. Enjoy!
Notes
- Store leftovers in an airtight container in the refrigerator, up to 3 days. Reheat in a skillet over medium heat for a few minutes before eating.
- Feel free to substitute different varieties or combinations of mushrooms, or you can omit them entirely if you prefer.
- If you’d prefer not to cook with wine, just use an additional 2 cups of broth to deglaze the pan.
- Instead of serving the short ribs over pappardelle, you can use another pasta of your choice or try mashed potatoes or a creamy polenta.
Nutrition Facts
Calories
858Fat
41 gSat. Fat
17 gCarbs
56 gFiber
4 gNet carbs
52 gSugar
7 gProtein
46 gSodium
1992 mgCholesterol
185 mgInformation is calculated per 1 cup of dip. This information is provided as a courtesy and is an estimate only. Although we attempt to provide accurate nutritional information, these figures are only estimates and come from online calculators. Variations may occur due to substitutions used, food preparation, freshness of ingredients and product availability, among other factors.You are solely responsible for ensuring that any nutritional information obtained is accurate.
