Italian Braised Short Ribs With Pappardelle
by Johnny Loua, Chef, Seattle, Washington
- 1 pound Certified Piedmontese beef short ribs
- 3 tablespoons olive oil
- 4 tablespoons flour
- 2 tablespoons granulated garlic
- Salt and pepper, to taste
- 3 cloves garlic, minced
- 1 onion, finely diced
- 1 teaspoon fennel seed
- 1 teaspoon fresh oregano, chopped
- ½ teaspoon fresh thyme, chopped
- ½ teaspoon fresh sage, chopped
- 2 sprigs fresh basil
- 2 cups red wine
- 2 cups canned, chopped tomatoes
- 1 cup beef stock
- 8 ounces pappardelle pasta
- 2 quarts water
- 1 teaspoon salt
Preheat oven to 350°F.
Heat oil in large skillet on high heat. In a bowl, combine the flour, granulated garlic, salt, and pepper and dredge the short ribs in the mixture. Remove from flour and sear in the hot skillet until evenly browned on all sides. Remove and transfer to a Dutch oven or baking dish. Using the same skillet, sauté the garlic, onion, and herbs for 4 to 5 minutes. Deglaze with red wine and add chopped tomatoes. Stir in beef stock, bring to boil, and season well with salt and pepper. Pour over the short ribs, cover and bake in the preheated oven for 40 to 50 minutes.
Bring two quarts of water to boil and season with salt. Drop in the pappardelle pasta and cook until al dente or your preference. Strain the pasta and serve with short ribs and Mascarpone-Horseradish Cream (recipe follows).
- 1 cup mascarpone cheese
- ½ cup prepared horseradish
- 1 teaspoon chopped parsley
- ½ teaspoon Worcestershire sauce
In a bowl, combine all ingredients and mix well. Season with salt and pepper. Refrigerate until ready to use.