I feel like this is the kind of pasta of which an Italian person would approve! Low-and-slow cooked short ribs swimming in tomato-ey wine goodness over thick pappardelle noodles. And we’re going to USE THE PASTA COOKING WATER TO REALLY MAKE A SAUCE! But we will not overly sauce the pasta. True Italian status over here.
I saw this on Pinch of Yum and knew I had to make my own version. The pictures alone were enough to make me dash to the store to get all the ingredients. I’m so glad I did because I was literally eating spoonfuls of the sauce out of the pot when it was done…that’s how you know it’s good. More about my affinity for doing that over on this post.
Short ribs are one of my very favorite cuts of beef because after a long braise, they become meltingly tender but are so flavorful and juicy because they have a good bit of fat. Don’t worry a lot of it will be removed by the cooking process, but it will impart it’s rich beefiness and keep our short ribs just fatty enough before leaving the party.
The short ribs cook in a vegetable, tomato and wine braising liquid, which will be blended down into a thick sauce. Thin out with as much pasta water as you like to make the sauce your desired consistency. Don’t be tempted to use another kind of pasta noodle…those thick pappardelle noodles are the perfect shape to hold on to that sauce. (Here’s a link if you can’t find them!) A big dollop of ricotta cheese (preferably homemade!) gives you that oh-so-good creamy factor.
Let’s book a trip to Italy now, mmmkay?! Okay, fine…maybe another day, but we can at least make this pasta and transport ourselves for a few hours.
[tasty-recipe id=”31732″]
If you were using short ribs that you cooked the day before, how would you modify this recipe?
Hello! I recommend shredding the short ribs while they’re still warm from the initial cooking. Then, you can reheat the shredded meat the next day in the sauce. If you need to reheat the short ribs whole, I would also recommend reheating them over medium-low heat in the sauce, then shredding the meat when warm.