- Special Pricing
Pappardelle with Braised Short Ribs in Wine Broth
- Active Time 1h
- Total Time 7h 5m
Braising the ribs with the bone in makes them so tender, the meat pulls easily away from the bones. Serve over buttered pappardelle drizzled with some of the beefy-wine broth and caramelized carrots. Sop up the delicious juices with a loaf of crusty bread. Open a bottle of Merlot and dinner is served.
- 5 pounds meaty beef short ribs (each about 2 inches thick)
- 1 teaspoon fine sea salt
- 3/4 teaspoon ground fennel seeds
2 tablespoons olive oil
- 3 large yellow onions, coarsely chopped
- 2 leeks (white and pale green parts only), coarsely chopped
- 2 carrots, peeled, coarsely chopped
- 3 canned plum tomatoes, slightly crushed
- 8 fresh Italian parsley sprigs
- 6 fresh thyme sprigs
- 6 garlic cloves, peeled, smashed
- 3 bay leaves
- 3 cups fruity red wine, such as Zinfandel
- 3 cups (or more) hot beef or chicken broth
1 to 1 1/4 pounds dried pappardelle
- 1/4 cup (1/2 stick) butter, slightly softened
- 1/4 cup finely chopped fresh Italian parsley
- 1/4 cup chopped preserved lemon peel, OR
- 1 tablespoon fresh lemon zest
Place ribs in large bowl; sprinkle both sides with salt, fennel and freshly ground black pepper. Cover and refrigerate at least 4 hours or overnight.
Preheat oven to 475 degrees F. Bring ribs to room temperature. Arrange ribs bone side down in large deep roasting pan. Roast until slightly browned, about 20 minutes.
Meanwhile, heat oil in heavy large skillet over medium heat. Add onions and saute until pale golden, about 8 minutes. Add leeks and carrots. Reduce heat to medium-low. Saute until carrots are crisp-tender, about 8 minutes. Add tomatoes, parsley, thyme, garlic and bay leaves; saute 2 minutes.
Arrange vegetable mixture evenly over bottom of roasting pan. Arrange ribs bone side up atop vegetables. Add wine and enough hot broth to just cover meat. Cover pan tightly with foil. Braise in oven until liquid begins to simmer, about 20 minutes. Loosen foil from pan. Reduce oven temperature to 350 degrees F.
Braise until meat is very tender and beginning to fall off bones, about 1 hour 30 minutes. Transfer ribs to platter. Increase oven temperature to 450 degrees F. Strain braising liquid through sieve into 8-cup glass measuring cup, pressing on solids to extract as much liquid as possible. Discard solids. Chill braising liquid 5 minutes. Spoon fat off top of liquid. Transfer braising liquid to large saucepan. Boil until liquid is reduced by two-thirds, about 12 minutes.
Return ribs bone side down to roasting pan. Bake until ribs are glazed and crisp, about 10 minutes. Remove meat from bones into bite-size chunks; discard bones. Transfer meat to saucepan with reduced braising liquid. Cook over low heat until heated through, about 2 minutes.
DO-AHEAD TIP: Meat and broth can be prepared 1 day ahead. Transfer to storage container. Cool. Cover and refrigerate.
Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain. Return pasta to pot. Toss with butter to coat. Mound pasta in 6 warm, large bowls. Spoon meat and broth over noodles. Garnish with chopped parsley and preserved lemon peel or lemon zest, and serve.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
1155 calories; 46g total fat; 244mg cholesterol; 784mg sodium; 74g carbohydrates; 6g fiber; 90g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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