| Level: | Intermediate |
| Total: | 5 hr 55 min |
| Active: | 55 min |
| Yield: | 4 servings |
Ingredients
- 4 bone-in short ribs
- Salt and pepper
- 1 cup whole peeled cloves garlic
- Olive oil, as needed
- 3 stalks celery, large cut
- 1 carrot, large cut
- 1 Spanish onion, large cut
- 1 cup honey
- 1/2 cup sherry vinegar
- 3 cups red table wine
- 4 cups chicken broth
- 1 tablespoon peppercorns
- 3 bay leaves
- 1 shallot, diced
- 1/4 cup Tuscan olive oil
- 1 tablespoon truffle paste
- 2 cups Alfredo sauce
- 1 cup cooked English peas or frozen petite peas
- 1 pound pappardelle, cooked
- White truffle oil, for drizzling
- 1/3 cup grated Parmesan
Instructions
- For the braised short rib (and jus): Preheat the oven to 350 degrees F.
- Sprinkle the short ribs with salt and pepper and bake on a baking sheet for 45 minutes. Lower the oven to 275 degrees F.
- Transfer the short ribs to a Dutch oven. In a large saucepan, saute the garlic in olive oil until golden brown. Add the celery, carrot, onion and honey. Add the vinegar and cook for 2 minutes. Add the red wine and cook for 4 minutes. Add the chicken broth and bring to a boil. Pour into the Dutch oven over the short ribs. Add the peppercorns and bay leaves. Bake, covered, for 4 hours. Remove the short ribs from the broth. Remove the bones from the short ribs and discard. Strain the stock. Discard the vegetables. Chop the short rib meat.
- For the short rib pappardelle: Saute the shallot in olive oil in a skillet for 1 minute. Add the truffle paste, 1 pound chopped short rib and 2 cups short rib jus. Add the Alfredo and bring to simmer. Add the peas and pasta. Plate in a bowl and top with truffle oil and Parmesan.
Reviews
On if my absolute favorite restaurants. This is an amazing dish.