facebook twitter youtube

short rib and sardine pappardelle

1 can King Oscar Sardines in Tomato
4 large meaty bone-in beef short ribs, 8-10 oz each
2 tbs extra virgin olive oil
1 lb (500 grams) pappardelle or other flat egg noodles
1/2 bunch broccoli rabe
1 medium onion, diced
1 large carrot, diced
1 celery stalk, diced
2 cloves of garlic, chopped
3 tbs tomato paste
1 tbs flour
2 cups dry red wine (eg, Barolo, Barbera D’Alba, Côtes du Rhône)
4 cups beef broth
2 sprigs fresh rosemary
4 sprigs fresh thyme
2 tsp porcini powder (or 6-8 fresh mushrooms, porcini or trumpet)
Salt and pepper, to taste
Parmesan cheese to finish

Preheat oven to 350°F. Pat dry short ribs with clean paper towel and season with salt and fresh ground pepper. In an enameled cast iron pot (5.5 quarts or larger) or ovenproof pot with lid, brown short ribs on all sides in olive oil over medium-high heat, about 3-4 minutes per side. Remove from pot and set aside.

In same pot, cook the onion, carrot, celery and garlic until tender, stirring occasionally, about 5 minutes. Stir in tomato paste, add flour, and cook for 2 minutes, stirring constantly. Pour in wine and beef broth. Add the herbs and porcini powder, stirring to combine. Bring to boil, reduce heat, return the browned short ribs to the pot, simmer for 2-3 hours, until meat falls easily from bone and stock has thickened. In last 10 minutes, chop and add the sardines and broccoli rabe.

Prepare pappardelle pasta noodles according to package instructions, drain. Place pasta on plates, cover with short rib stew. Serves 4.