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.