Ingredients
Equipment
Method
- Pat dry boneless short ribs with paper towels, trim off excess fat, and generously season with salt and pepper on both sides.
- Preheat Dutch oven over medium-high heat and add 2 tablespoons olive oil. Once oil is hot, brown meat in two batches, searing for 4-5 minutes on each side until nicely browned. Transfer to a plate and set aside.
- Lower heat to medium-low and add chopped onion, celery, and carrots. Cook for about 15 minutes or until vegetables are soft and starting to caramelize.
- Add smashed garlic, tomato paste, and Worcestershire sauce. Stir and cook for another minute.
- Add crushed tomatoes and chicken broth, stirring to combine. Return browned meat with any accumulated juices to the pot.
- Turn heat to high and bring liquid to a boil. Then reduce heat to low, cover with lid, and simmer for 2-1/2 to 3 hours or until meat is fall-apart tender.
- After the first 40 minutes of braising, stir more frequently to prevent burning. If sauce reduces too much, add water and continue cooking until fully done.
- When meat is almost done, boil a separate pot of water and cook pappardelle pasta according to package instructions. Drain pasta, reserving 1 cup of cooking water, and set aside.
- When meat is fully cooked and fall-apart tender, add heavy cream and grated Parmesan cheese, stirring until well combined.
- Add cooked pasta and toss to coat. If sauce is too thick, add a splash of reserved pasta water to loosen. Cook for 1 minute to blend flavors, then turn off heat and serve.
Notes
Use boneless short ribs rather than bone-in as they have less fat. Can substitute pappardelle with rigatoni, cavatappi, or fusilli. Cooking time may vary depending on size of short ribs. Can cook in oven at 350°F for 2-1/2 to 3 hours instead of stovetop. Sauce is even better the next day. Serve with generous Parmesan and crusty bread.
