Prep Time: 15 minutes 

Cook Time : 3-4 hours 

Yield: 4-6 servings 

Ingredients 

3 lbs English cut beef short ribs fresh or thawed and patted dry 

1 carrot, diced 

2 celery stalks, diced 

1 onion, diced 

4 garlic cloves, minced

2 cups beef broth 

1 cup red wine 

2 tbsp tomato paste 

1 15 oz can crushed tomatoes 

2 tsp chili flakes 

2 tsp dried rosemary 

2 tsp thyme 

2 bay leaves

½ cup heavy cream 

¼ cup parmesan cheese

Salt and pepper to taste 

2 tbsp olive oil 

300 g pappardelle pasta  

Equipment needed 

Dutch oven 

Instructions

Generously salt and pepper the beef short ribs. 

Heat a dutch oven on the stove over medium heat. Drizzle with olive oil. 

Once the dutch oven is hot, cook the short ribs until browned (3-4 minutes). This will lock in the juices. 

Remove the short ribs and set aside. 

Add onions to the dutch oven. Cook until translucent. Add the celery and carrots. Cook until they’re softened (3-4 minutes) . Top with the minced garlic and cook for an additional 60 seconds. 

Add the tomato paste, thyme, rosemary and chili flakes. Cook for 1-2 minutes until the herbs are fragrant. 

Pour in the beef stock and wine to deglaze the dutch oven. Scrape the browned bits from the bottom. Add the beef short ribs back into the dutch oven. 

Add in the crushed tomatoes and bay leaves. Simmer the beef shanks for at least 2.5 hours until the meat is fall-off- the- bone. If the meat is chewy or tough, it means it needs to braise longer. 

Once the meat is nearly done, Fill a large pot with water. Bring to a boil and salt generously. Add the pasta and cook until al dente. Reserve about ½ cup of pasta water 

While the pasta is boiling, finish the sauce. 

Remove the short ribs and the bones (if any fell off)  from the sauce. Using two forks, shred the short ribs into bite size pieces. Add the short rib back into the sauce. 

Turn the heat up to medium heat. Pour in the heavy cream. Once the pasta is al dente, add it to the short rib sauce. 

Add the parmesan cheese and ¼ cup pasta water. Reduce the heat to low and mix the pasta in with the sauce (2- 3 minutes). If you want a saucier consistency, add in the other ¼ cup pasta water, and cook for an additional 2 minutes. 

Serve immediately and enjoy!