Nov 2, 2023
Braised Short-rib Pappardelle
15 MINUTES
4 PEOPLE
EASY
I love making this dish with leftovers from previous braised short-ribs from the day before. It's a perfect way to use leftover meat. You can also make braised short-ribs just for this dish alone and it’s still going to be the best use of your time no matter what.
Making fresh pasta definitely elevates the dish. So if you’re feeling up for the extra effort, I'll provide you with the measurements for making the pappardelle from scratch. For the best results, use chuck or bone-in short-ribs, but any slow-cooked steak will do.
Ingredients
red wine braised short ribs, 1 batch - link to recipe
1lb pappardelle pasta, or pasta of your choice
unsalted butter, 4 tbsp, cold
parmesan cheese,1/4 cup, grated, plus more for serving
ricotta cheese, 1 tbsp for garnish, room temperature
parsley, minced, 3 tbsp for garnish
Instructions
Take shredded short rib meat and it's sauce to a sauce pan and reheat over medium low.
Bring a large pot of salted water to a boil and cook to al dente or instructions on packaging.
Reserve 1/4 pasta water and drain.
Combine cooked pasta and short ribs and toss together to coat.
Add cold butter, parmesan cheese and a splash of pasta water.
Stir until and coat until everything is fully emulsified.
Plate pasta, top with more parmesan, minced parsley and room temperature ricotta.
Serve immediately.
