Shredded Short Ribs with Pappardelle
- 28-ounces short ribs
- Extra-virgin olive oil
- 1 handful each fresh rosemary and fresh thyme, stems discarded and leaves finely chopped
- 1 small red onion, peeled and finely chopped
- 4 garlic cloves, peeled and finely chopped
- 1 carrot, peeled and finely chopped
- 1 celery stick, finely chopped
- 2 wineglasses Chianti
- Two 14-ounce cans plum tomatoes
- 2 tablespoons pearl barley
- Salt and freshly ground black pepper
- 14 ounces fresh or dried pappardelle
- 7 tablespoons unsalted butter
- 2 handfuls grated Parmesan cheese, plus more for garnish
- Produce
- Carrot (1)
- Celery stick (1)
- Each fresh rosemary and fresh thyme (1 handful)
- Plum tomatoes (2 14-ounce cans)
- Red onion, small (1)
- Meat
- Short ribs (28 ounces)
- Cooking & Baking
- Garlic cloves (4)
- Olive oil, Extra-virgin (1)
- Salt and freshly ground black pepper (1)
- Pasta & Grains
- Pappardelle, fresh or dried (14 ounces)
- Pearl barley (2 tablespoons)
- Dairy
- Butter, unsalted (7 tablespoons)
- Parmesan cheese, grated (2 handfuls)
- Beer, Wine & Liquor
- Wineglasses chianti (2)
Preparation
Read recipe preparation on framedcooks.com
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Recipe Stats
Published April 26, 2011 (1 year ago).
15 people saved this recipe.
