Braised Short Ribs: Season short ribs with salt and pepper. Heat Olive Oil in a Dutch oven over medium-high heat. Sear short ribs on all sides until browned. Remove and set aside.
Add Onion, Carrots, and Celery to the Dutch oven and cook until softened, about 8 minutes. Deglaze the pan with Red Wine, scraping up any browned bits. Add Beef Broth, Rosemary, and Thyme. Bring to a simmer.
Return short ribs to the Dutch oven. Cover and braise in a preheated oven at 325°F (160°C) for 3-3.5 hours, or until the short ribs are fork-tender. Remove short ribs and shred the meat. Strain the braising liquid and reserve.
Prepare the Sauce: Heat Olive Oil in a saucepan over medium heat. Add Garlic and cook until fragrant, about 1 minute. Stir in San Marzano Tomatoes, Tomato Paste, and Red Pepper Flakes. Simmer for 15 minutes.
Combine cooked Pappardelle Pasta with the Tomato Sauce and shredded Short Ribs. Add some of the reserved braising liquid to adjust consistency.
Prepare the Truffle Ricotta: In a small bowl, combine Ricotta Cheese and Truffle Oil. Mix well.
Pour the pasta mixture into a 9x13 inch baking dish.
Dollop Truffle Ricotta evenly over the pasta. Top with torn Fresh Mozzarella and grated Parmesan Cheese.
Bake for 20-25 minutes, or until the cheese is melted and bubbly.
Let cool slightly before serving.
Ingredients
6
3 pounds1.36 kgBeef Short Ribs
1 tbsp15 mLOlive Oil
1 medium150 gOnion-roughly chopped
2 carrots100 gCarrots-roughly chopped
2 celery stalks100 gCelery-roughly chopped
1 cup240 mLDry Red Wine
4 cups960 mLBeef Broth
2 sprigs10 gFresh Rosemary
2 sprigs10 gFresh Thyme
1 pound450 gPappardelle Pasta
2 tbsp30 mLOlive Oil
2 cloves6 gGarlic-minced
28 ounces790 gSan Marzano Tomatoes-crushed
1 tbsp15 mLTomato Paste
1/2 tsp2.5 mLRed Pepper Flakes
1 cup100 gFresh Mozzarella-torn
1/2 cup50 gParmesan Cheese-grated
1/2 cup120 gRicotta Cheese
1 tbsp15 mLTruffle Oil
Equipment
Dutch oven
Large pot
Saucepan
9x13 inch baking dish
Instructions
Braised Short Ribs: Season short ribs with salt and pepper. Heat Olive Oil in a Dutch oven over medium-high heat. Sear short ribs on all sides until browned. Remove and set aside.
Add Onion, Carrots, and Celery to the Dutch oven and cook until softened, about 8 minutes. Deglaze the pan with Red Wine, scraping up any browned bits. Add Beef Broth, Rosemary, and Thyme. Bring to a simmer.
Return short ribs to the Dutch oven. Cover and braise in a preheated oven at 325°F (160°C) for 3-3.5 hours, or until the short ribs are fork-tender. Remove short ribs and shred the meat. Strain the braising liquid and reserve.
Prepare the Sauce: Heat Olive Oil in a saucepan over medium heat. Add Garlic and cook until fragrant, about 1 minute. Stir in San Marzano Tomatoes, Tomato Paste, and Red Pepper Flakes. Simmer for 15 minutes.
Combine cooked Pappardelle Pasta with the Tomato Sauce and shredded Short Ribs. Add some of the reserved braising liquid to adjust consistency.
Prepare the Truffle Ricotta: In a small bowl, combine Ricotta Cheese and Truffle Oil. Mix well.
Pour the pasta mixture into a 9x13 inch baking dish.
Dollop Truffle Ricotta evenly over the pasta. Top with torn Fresh Mozzarella and grated Parmesan Cheese.
Bake for 20-25 minutes, or until the cheese is melted and bubbly.
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