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lattice chicken pot pie
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Thursday, March 24, 2016

Short Rib Pappardelle


I wanted to make a favorite dish for Valentine's Day. One of the most favorite foods I make is what Miss F calls "More Meat."  I have made it with pasta before and it is also a hit.  I decided to ramp it up a bit for Valentine's and make homemade pappardelle pasta, which might just be the perfect vehicle for the braised short rib deliciousness.  Miss F is usually my faithful assistant when rolling out fresh pasta, but this pasta may have been a bit much for the two of us to work on together.  I sent her off to play and completed the pasta on my own.  This meal was entirely worth the effort!
Short Rib Pappardelle

1 ½ pounds boneless short ribs
1 28 ounce can crushed tomato
1 can tomato paste
¼ cup red wine
1 tablespoon brown sugar
1 teaspoon oregano
1 teaspoon salt

2 ½ cups all purpose flour
¾ teaspoon salt
3 large eggs
3 large egg yolks
3 tablespoons (or more) water

Place the short ribs in a crockpot. Stir together the tomatoes, tomato paste, red wine, sugar, oregano and salt together and pour over the short ribs. Cover and cook on low for 6 to 8 hours. Remove the meat and shred with two forks and return to the sauce.

Place the flour and salt in a food processor and pulse for 5 seconds. Whisk together the eggs, yolks and water in a 2 cup measure. Pour the egg mixture through the feed tub with the processor running until a sticky dough forms. Turn the dough out onto a floured work surface and knead for 5 minutes. Divide the dough into two balls and wrap tightly with plastic wrap. Let the dough rest for 45 minutes.

Set the pasta machine to the widest setting. Flatten one ball of dough into a 3-inch wide rectangle. Run through the machine 5 times, then reduce the setting of the machine. Run through the machine 5 times more and reduce the setting of the machine. Keep reducing until the dough is abut 26 inches long. Cut crosswise into 3 equal pieces, run each through the machine until it is 14 inches long. Repeat the process with the second dough ball. Let the strips stand 30 minutes. Fold each strip in half so that the short ends meet, and then in half again. Cut into 2/3 inch wide pappardelle.

Bring a large pot of salted water to a rolling boil. Cook the pasta for 2 to 3 minutes and toss immediately with the meat sauce.
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2 comments:

Caroline Barbee said...

I must make this! It looks amazing and combines all of our favorites!

Anonymous said...

I made this (minus the homemade pasta)! It was delicious! Great recipe. Maybe one day I will be brave enough to try to make my own pasta.

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