Short Ribs Pappardelle with Arugula

Rob Feenie recipe from Cactus Club (Taste Cookbook) Fabulous recipe for entertaining. Nice with Short Rib appetizer topped with arugula and pear salad with lemon vinegarette atop a toasted crostini.

Photo by Trix T.
Adapted from cookwithkathy.com

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from cookwithkathy.com

Ingredients

  • 2

    pounds short ribs, 1 3/4-inch long

  • 2

    tbsp vegetable oil

  • 3

    shallots, peeled and finely chopped

  • 6

    cloves garlic, peeled and crushed

  • 1

    cup ruby port

  • 1

    cup dry red wine

  • 6

    cups veal or beef stock

  • 8

    sprigs fresh thyme

  • 2

    bay leaves

  • Salt and freshly ground white pepper

  • Tomato Sauce

  • 3

    28-ounce cans whole plum tomatoes

  • 3

    tbsp olive oil

  • 4

    cups onions, finely minced

  • 2

    cloves garlic, minced

  • 4

    Thai chilis, deseeded and finely minced

  • 2

    tbsp granulated sugar

  • 2

    tbsp fresh basil, chopped

  • 1

    tbsp fresh sage, chopped

  • 1

    tbsp fresh thyme, chopped

  • 1/4

    cup extra-virgin olive oil

  • Pasta

  • 1

    pound dried pappardelle, cooked al dente

  • 1

    tablespoon olive oil

  • 2

    teaspoon minced chilis

  • 1

    tablespoon minced garlic

  • 2

    cups short-rib jus

  • 2

    cups short-rib meat

  • 2

    cups tomato sauce

  • 4

    cups arugula

  • 1

    cup Parmigiano-Reggiano cheese, freshly grated

  • 1/4

    cup extra-virgin olive oil

  • 1/2

    cup pine nuts, toasted

Directions

SHORT RIBS Heat oven to 350 F. Trim off and discard excess fat from ribs. Sprinkle both sides with salt and white pepper. Heat oil in a Dutch oven on medium-high heat. Sear ribs for 5 to 7 minutes or until brown on all sides. Transfer to a plate and set aside. Pour off all but 1 tablespoon fat from pan and decrease heat to medium. Add shallots and garlic, then cook for 2 minutes. Add port and wine, stirring to deglaze the bottom of pan. Add stock, thyme, bay leaves and browned short ribs, then bring to a boil. Cover the Dutch oven with aluminum foil, shiny side down, and use a knife to pierce 5 to 6 holes in it to allow steam to escape. Place the Dutch oven in the oven and bake, turning meat occasionally for 4 to 5 hours or until meat is falling off the bone. Remove from oven and allow ribs to cool in liquid for 1 hour. Remove meat from bones. Discard bones and keep meat warm. Reserve cooking liquid to make short-rib jus. SHORT RIB JUS Strain cooking liquid from ribs through a fine-mesh sieve into a large saucepan. Bring to a simmer on medium heat and cook for 10 to 12 minutes or until reduced by half. You should have about 2 cups of rib jus; use 1 cup and set aside the rest for another use. Season rib jus with salt to taste. Cook for about 10 minutes. Keep warm. SAUCE Heat olive oil in a large saucepan on medium heat. Sauté onions until translucent. Add garlic and Thai chilis, then sauté for about 1 minute (do not brown, as garlic will become bitter). Add sugar, basil, sage and thyme. Continue to cook for another 3 minutes. Crush canned tomatoes and add, with their juice, to the saucepan. Bring to a boil, then decrease the heat to medium-low and simmer for about 45 minutes, stirring occasionally and skimming off any solids that rise to the surface. To finish, stir in ¼ cup olive oil. Season to taste with salt and white pepper. Remove from heat and allow to cool. PASTA Cook pappardelle. Heat olive oil in a frying pan on medium-high heat. Sauté minced chilis and garlic for 20 to 30 seconds or until almost golden. Add short-rib jus, short-rib meat and tomato sauce. Season with salt and white pepper. Cook until sauce is reduced by half. Add cooked pappardelle, arugula and Parmigiano-Reggiano. Toss to coat pasta evenly. Finish with extra-virgin olive oil and toss to coat thoroughly. PLATING Use tongs to divide pasta among four warmed pasta bowls. Pour any sauce that remains in the saucepan onto pasta. Sprinkle with toasted pine nuts. Makes 4 servings.

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