It is rainy and cold in Texas and I am craving one of my favorite comfort foods – Beef Short Ribs With Pappardelle.
The ribs are simmered in a flavorful sauce until the meat is fall-apart tender, shredded and added back to the sauce along with mascarpone cheese to make a rich delicious stew. Serve this over hot, buttery pappardelle noodles and start tasting that satisfying comfort. My mouth is watering just thinking about it! All you need is some hot crusty French bread and you have a meal that will take the chill off any cold, rainy day.
What I also love about this recipe is that you can make so many other things with it. After shreddeding the meat, bind it with mascarpone cheese and make delicious ravioli. Use the delicious rich sauce in risotto or over any steak. Or you could serve halibut on top of the stew for a very satisfying meal.
- 2 pounds beef short ribs
- Freshly ground black pepper
- Flour, for dredging
- 2 tablespoons olive oil
- 1/4 cup diced Spanish onion
- 1/4 cup diced carrot
- 1/4 cup diced celery
- 1/4 cup cored, seeded, and diced red bell pepper
- 3 tablespoons tomato paste
- 3 tablespoons chopped flat-leaf parsley leaves
- 1 tablespoons chopped thyme leaves
- 1 tablespoon cocoa powder
- Pinch ground cloves
- Pinch ground allspice
- 1 cup dry sherry
- About 8 cups chicken stock (homemade or low-sodium store bought chicken broth)
- 3 tablespoons Worcestershire
- 1/2 habanero or scotch bonnet pepper, de-seeded and chopped
- 1 pound dried pappardelle (or other wide noodle)
- 1/2 cup mascarpone cheese
- 1/2 cup grated Pecorina Romano cheese
Season the short ribs generously with salt and freshly ground black pepper and dredge in flour.
Heat the oil in a dutch
Pour off all but 2 tablespoons of fat from the Dutch oven. Add the onions, carrots, celery, bell peppers, and garlic and cook until softened but not browned, about 4 minutes.
Stir in the tomato paste, parsley, thyme, cocoa, cloves and allspice. Cook, stirring to coat the other ingredients with the paste, for 5 to 6 minutes.
Add the sherry and cook, using a wooden
Stir in the stock, Worcestershire, and chile pepper, and return the meat, along with any accumulated juices from the plate, to the pan.
Return to a simmer, cover and cook, checking every 30 minutes to be sure there is enough liquid to come three-quarters of the way up the sides of the solids, adding more stock or water if necessary, and stirring periodically to prevent scorching or sticking, until the meat is falling-apart tender, about 3 1/2 hours.
Transfer the meat to a plate, remove the meat from the bones, cool and refrigerate overnight.
Cool the sauce down and refrigerate overnight so that the grease rises to the top.
The next day, skim the grease off and discard. Heat the sauce and using an immersion blender, blend the sauce until smooth.
Add the shredded short rib meat back to the pot and heat thoroughly.
Gently stir in the mascarpone and season to taste with salt and pepper.
Bring a large pot
Cook until al dente (firm to the bite), about 8 minutes.
Drain the pasta and toss with a little butter. Divide among 4 to 6 bowls.