Guinness Braised Short Rib with Handmade Pappardelle

Guiness Braised Short Rib with Handmade Pappardelle
Guinness Braised Short Rib with Handmade Pappardelle

We definitely stepped up our cooking game. We adapted the Guinness Braised short rib recipe from one we found online (can’t remember which one exactly) like this one:

Cooking the meat in a dutch oven definitely makes a difference, but we made it in a cast iron skillet a few times before also and it was as well. One thing that we did differently this time was once the meat was cooked we quickly seared the meat in a separate pan to give it some color. If you skim the drippings in the pot and reduce it, it makes for a nice sauce for the wide pappardelle.


  • Short Ribs
    • 3 tablespoons extra-virgin olive oil
    • 4 pounds boneless beef short ribs, cut into 1 1/2-inch pieces
    • Kosher salt and freshly ground black pepper
    • 1 large yellow onion, diced
    • 3 cloves garlic, minced
    • 2 carrots, diced
    • 2 celery stalks, cut into 1/2-inch pieces
    • 2 cups low-sodium beef stock, divided
    • 1 pint Guiness beer
  • Pasta
    • 1 pound of unbleached AP Flour
    • 4 whole eggs + 1 egg yolk


Braised Short Ribs

  1. Season short ribs with salt and pepper on both sides. In a large dutch oven or a heavy bottom skillet, sear the short ribs until they have a nice sear on both sides. Set the meat aside and let it rest.
  2. In the Dutch oven, add some oil saute onions and garlic until they sweat. Add carrots and celery, cook until softened maybe slightly browned for some flavor.
  3. Add 1 cup of beef stock stir and add the Guiness to the mix. Bring to a simmer.
  4. Return the meat to the pot. Season with salt and pepper, to taste. Bring to a simmer and cook covered for 30 minutes on low. Then simmer uncovered for an additional 20 minutes or until the meat is tender and liquid reduces. I recommend covering with a splatter screen at the very least.

Making the Pasta

  1. Put the flour in a big bowl or flat space, and make a well or a bowl shape with the flour. Add the eggs to the well.
  2. Use a fork and start to wisk the eggs, and slowly pull the flour into the eggs. No rush here, guys.
  3. The dough will naturally come together, you may not use all of the flour or if you do that’s cool too.
  4. When you have a ball of dough, break it up into smaller balls and KNEAD THE **** out of it!
  5. If the dough is too try add water a little at a time. Too wet? Add more flour.
  6. The dough will be smooth pretty elastic. Wrap it up in plastic wrap and put it in the fridge to rest for at least an hour.
  7. Roll out the dough using a rolling pin or your pasta maker. Make it as thin as you want, and cut pasta to desired width (pappardelle is generally around 1 in thick)
  8. Hang pasta on a pasta tree to dry or lay out on a baking sheet with some flour to dry out before cooking

Putting it together

  1. Bring a pot of salted water to a boil.
  2. Heat up a skillet and ladle in desired amount of Braised short rib into it.
  3. Cook pasta in the boiling water for a few seconds and drop cooked pasta directly into the short rib skillet.
  4. Cook the pasta and short rib together. If you need to thicken the sauce add some pasta water to the mix.

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