Absolutely, braised beef rib ragu with homemade pappardelle is a delectable combination. Here’s a recipe to create this sumptuous dish:For the Braised Beef Rib Ragu:
Ingredients:
- 2-3 pounds beef short ribs, bone-in
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 carrots, finely chopped
- 2 celery stalks, finely chopped
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 cup dry red wine (like Chianti)
- 2 cups beef broth
- 1 can (14 oz) crushed tomatoes
- 2 bay leaves
- 2 sprigs fresh thyme
- Salt and pepper, to taste
- Chopped fresh parsley for garnish (optional)
Instructions:
- Prepare the Beef Ribs:
- Season the beef short ribs generously with salt and pepper.
- Sear the Beef Ribs:
- Heat olive oil in a large, oven-safe pot or Dutch oven over medium-high heat. Sear the short ribs on all sides until they develop a deep golden-brown crust. Work in batches if needed. Remove the ribs and set them aside.
- Saute Aromatics:
- In the same pot, add the chopped onion, carrots, and celery. Saute for a few minutes until they start to soften. Add the minced garlic and cook for another minute.
- Deglaze and Add Ingredients:
- Stir in the tomato paste and cook for a couple of minutes to enhance the flavor. Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom.
- Add the beef broth, crushed tomatoes, bay leaves, and thyme. Return the seared beef ribs to the pot.
- Braise in the Oven:
- Preheat the oven to 325°F (160°C). Cover the pot and place it in the preheated oven. Allow the beef to braise for about 3-4 hours, or until the meat is tender and falls off the bone.
- Shred the Beef:
- Once done, remove the beef ribs from the pot and shred the meat using forks. Discard any bones, fat, or excess connective tissue.
- Simmer the Sauce:
- If the sauce is too thin, simmer it on the stovetop to reduce and thicken it. Season with salt and pepper to taste.
For Homemade Pappardelle:
Ingredients:
- 2 cups all-purpose flour
- 2 large eggs
- 1 tablespoon olive oil
- Pinch of salt
Instructions:
- Make the Pasta Dough:
- On a clean work surface, create a mound with the flour. Make a well in the center. Crack the eggs into the well, add olive oil, and a pinch of salt.
- Gradually incorporate the flour into the eggs using a fork until a dough forms.
- Knead and Rest:
- Knead the dough for about 8-10 minutes until it becomes smooth and elastic. Wrap the dough in plastic wrap and let it rest for at least 30 minutes at room temperature.
- Roll and Cut the Pasta:
- Divide the rested dough into smaller portions. Using a pasta machine or rolling pin, roll out each portion into thin sheets. Dust with flour to prevent sticking.
- Cut the sheets into wide ribbons to create pappardelle.
- Cook the Pappardelle:
- Bring a large pot of salted water to a boil. Cook the fresh pappardelle for about 2-3 minutes or until al dente. Fresh pasta cooks quickly, so keep an eye on it.
- Serve:
- Toss the cooked pappardelle with the braised beef rib ragu. Garnish with chopped fresh parsley if desired.
Enjoy the tender beef rib ragu paired with the silky, homemade pappardelle for a luxurious and comforting meal, perfect for a special occasion or festive dinner!
