Using a fine mesh strainer, strain the sauce into a large bowl removing all the vegetables … In place of the restaurant’s horseradish mascarpone ravioli I chose long, wide ribbons of pappardelle, then topped them with a Greek yogurt horseradish cream sauce. The recipe calls for short ribs, either on or off the bone – the choice is up to you. They are tough immediately out of the case; however, the two-step combo of stovetop browning  + hours hanging out in the oven with an entire bottle of red wine transforms them into a succulent, falling-off-the-bone-tender meat. The key to this recipe is patience. Slow Cooker Lamb Shanks With Sweet Potato Polenta. Short ribs need to be cooked low and slow, so no matter how you do it, you’ll end up with a delicious, tender meat sauce if you follow those principles. On medium heat, reduce the braising liquid by half, about 30 minutes. Braised Short Rib Pasta with Horseradish Cream Sauce combines my ideal winter Saturday—staying home to cook comfort food—with my ideal way to celebrate my birthday, Valentine’s Day, Ground Hog Day, or any other day I can passably justify as a special occasion: letting someone else cook. I have a confession – I have a thing for short ribs. Cut the pasta dough into 4 equal sections. Using your own, homemade tomato passata or plain tomato puree is ideal, but if you don’t have your own, I recommend finding a brand you really love. Serve and garnish with lots of basil and grated parmesan. Season with salt and pepper. The tender braised short ribs cling to the pappardelle so beautifully, and the creamy horseradish sauce created the luscious texture and flavor-poppin’ effect I was seeking. Next, add in the white wine and season with sea salt. Drain well and toss the pasta directly in the sauce. Once the short ribs have rested 10 minutes, pull the short rib meat from the bones, then cut or pull them into bite-sized pieces. I find them utterly comforting and wonderful in every way. The final layer of flavor to our Braised Short Rib Pasta with Horseradish Cream is the orange gremolata. Bring to a boil and add the short ribs again, veal stock, ketchup, and honey. Add short ribs and sausage, submerging in tomato mixture. document.getElementById("comment").setAttribute( "id", "afb8fe4cbeb157ba8adafa27f6eb4f5f" );document.getElementById("b4db3b1a0a").setAttribute( "id", "comment" ); This site uses Akismet to reduce spam. If the sauce needs thinning out, add a bit of the reserved pasta water. Make ahead notes: In step 2, uncooked short ribs can be rubbed with thyme and pepper and refrigerated overnight in a covered dish. My secrets for making wholesome meals you'll WANT to eat. Brush the edges of the pasta with water. Required fields are marked *. container: 'taboola-below-article-thumbnails', It was actually Ben who ordered the pasta, but I probably would have eaten 80% of it if he hadn’t threatened to place my fork somewhere rather unflattering if I didn’t stop. Stir in tomatoes, rosemary, thyme, oregano, and red pepper. You can serve this sauce on just about any pasta type, whether it is a fresh fettuccine or dried rigatoni. Add the wine, bring to a boil and simmer for 5 minutes, or until reduced by one-third. placement: 'Below Article Thumbnails', This short rib bolognese sauce with tagliatelle pasta is anything but just another pasta dish. Return the shortribs to the pot, … This is one of those slow-cooked Sunday sauces that you can prepare in several ways. Knead the pasta dough, about 5 minutes. Quickly sear both sides of the short ribs, using tongs to flip them halfway through. If an Italian menu were an art collection, this short rib pasta would be the Mona Lisa. Though they are not the leanest cut, I love them for a special treat, and they are far kinder to our budget than picking up a pair of steaks. After 6 hours, use a fork to pull the meat off the bones of the ribs, break the meat up into small pieces, and discard the bones. Pour the wine and carrots over the ribs, then also add the tomatoes, paste, parsley, basil, oregano, salt and pepper. Leave 2-inches in between each of them. Remove the shortribs to a plate. Serve immediately. }); Contact Us - Terms and Conditions - Privacy Policy, Pasta with Braised Short Ribs – A Chic Twist On A Classic. I decided to use my cast iron Dutch oven and prepare the sauce stove top, and it turned out great. Season with salt and pepper. It’s so fantastic, I say we skip going out for the next special occasion and stay home to make it instead. Put the dough in a bowl with olive oil. I always had room for seconds for this recipe! Salt the water generously and add the cavatappi pasta. I had to add this one to ziplist because I’m sure I’ll be thinking about it all weekend! Reheat leftovers gently, sprinkling the noodles with a bit of beef broth to prevent them from drying out. Recipe by Terese. I adore cooking because I find relaxation, rejuvenation, and creativity in my tiny, cherished kitchen. Prepare the horseradish cream: Combine Greek yogurt, horseradish, Dijon, salt and pepper in a small bowl. Using an immersion blender (or a regular blender, taking care to do in batches), blend the sauce until smooth and keep warm over low heat. (At this point, you can refrigerate the entire pot overnight. (If the sauce begins to thicken too much, add a cup of water). I became so obsessed with this restaurant’s short rib pasta, I placed my first ever order with a butcher (short rib tip: call ahead), picked up two bottles of Chianti (one for the pasta, one for “inspiration”), and then retreated to my kitchen to create my own version of this heavenly beef short rib dish at home. meant that I was far too busy and important for silly things like preparing my taxes. 4 -6 . I’d love to have a big bowl of this right now! Gremolata is an Italian condiment/garnish most classically comprised of parsley, garlic, and lemon, and its effect is not to be underestimated. Brown the ribs, set aside and brown the vegetables. After the dough has completely passed through the pasta machine, turn the slot down to the next smallest setting and pass the dough through the slot. Add a large pot of water to the stove and bring to a boil. Marinate the short ribs with wine, shallot, garlic and herbs overnight. Adjust the slot of the pasta machine to its widest setting (usually number 7). Cover and refrigerate at least 4 hours or overnight to allow the flavors to meld. Learn how your comment data is processed. Transfer short rib pappardelle to serving bowls. Click Here For Full Nutrition, Exchanges, and My Plate Info,, Fall Flavors -Beef and Butternut Squash Stew, Baja Chicken Chili – A Flavorful Bowl of Comfort, Tried and True: Hangover Breakfast Burrito, Cinco De Mayo Girls’ Night With Sauza-Rita, 3 pounds beef short ribs (I used boneless short ribs but feel free to use bone-in), 1/2 teaspoon of freshly ground black pepper, 1 15-ounce can of diced tomatoes (I loved the one with rosemary and oregano), 1/8 – 1/4 teaspoon of crushed red pepper flakes. It was a masterpiece. Your email address will not be published. In a large Dutch oven or oven-proof pot, heat the olive oil over medium high heat. Can’t WAIT to dig in later…, Doesn’t it just smell insane??? Drain well and toss the pasta directly in the sauce. I like to pass some grated Pecorino Romano cheese when serving my pasta topped with this sauce. UNITS: US. I adore eating out because I experience new flavors, techniques, and hello—a hot, tasty meal is set before me, no dishes required? Using a cookie cutter to cut desired shape. When the bolognese sauce is almost done cooking, bring a pot of salted water to a boil and cook the tagliatelle for one minute less than the package instructions. Inspired by the restaurant, I braised the short ribs in Chianti, fresh herbs, and warm spices until they fell off the bone, then used the braising liquid to create a robust, soul-satisfying sauce to pour over the pasta. Today’s recipe is one you are going to love – either for Sunday supper or entertaining a crowd – Pasta with Braised Short Ribs. Thanks John. Make sure to stir occasionally and cook for about ten minutes. Cook the pasta until it is "al dente", then drain.