Nestled in a Dutch oven, beef brief ribs braise in tomatoes, carrots, onion and garlic, with a sly dash of cinnamon. Leave it to simmer all afternoon, and by night, your house will smell divine. The meat falls from the bone, and ribbons of pasta catch every morsel.
Active ingredients
Active ingredient Checklist
3 pounds beef brief ribs, at space temperature
Kosher salt
Freshly ground black pepper
2 tablespoons grease
1 1/2 cups finely chopped carrots
1 cup finely sliced onion
2/3 cup carefully sliced celery
2 tablespoons olive oil
4 cloves garlic, minced
2 tablespoons tomato paste
1/2 cup dry white white
1 28-ounce can crushed tomatoes
1 cup chicken broth
1 little lot fresh thyme, looped with 100 percent cotton cooking area string
2 teaspoons ground cinnamon
1/2 teaspoon sugar
1 bay leaf
1 pound fresh pappardelle or 8 ounces dried pappardelle
2 tablespoons unsalted butter
Freshly grated Parmigiano-Reggiano cheese
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DirectionsInstructions Checklist
Action 1
Pat brief ribs very dry. Add ribs; brown well on all sides, 10 to 12 minutes. Transfer brief ribs to a plate; dispose of drippings in pan.
Step 2
Include carrots, onion, celery, olive oil and a pinch of salt to Dutch oven; lower heat to medium-low. Add garlic; cook and stir 1 minute. Include tomato paste; cook and stir 1 minute.
Step 3
Return short ribs to Dutch oven. Go back to simmering; cover and transfer pan to oven. Bake until meat is extremely tender and falling from the bones, about 3 hours, turning ribs one or two times.
Step 4
Transfer brief ribs to a plate and let stand 30 minutes. When cool enough to manage, dispose of bones, shred meat and return meat to sauce. Cool sauce totally, then cover and refrigerate overnight.
Step 5
Transfer half of the sauce to a medium pan; heat over medium, stirring sometimes. (Refrigerate staying sauce in an airtight container up to 3 days or freeze up to 3 months.).
Action 6.
Drain pasta, scheduling 1/2 cup of the pasta cooking water. Add warmed sauce and the butter; toss gently till butter is melted. Stir in pasta cooking water as needed to dampen sauce.
Tips.
Nutrition Facts (per serving): 815 cal, 52 g fat, 104 mg chol, 58 g carbo, 654 mg salt, 5 g fiber, 10 g sugar, 28 g pro.
