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: http://bit.ly/1EzkAu5
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 bomb.com 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
- 1 pound of unbleached AP Flour
- 4 whole eggs + 1 egg yolk
Braised Short Ribs
- 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.
- 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.
- Add 1 cup of beef stock stir and add the Guiness to the mix. Bring to a simmer.
- 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.
- 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.
- Use a fork and start to wisk the eggs, and slowly pull the flour into the eggs. No rush here, guys.
- The dough will naturally come together, you may not use all of the flour or if you do that’s cool too.
- When you have a ball of dough, break it up into smaller balls and KNEAD THE **** out of it!
- If the dough is too try add water a little at a time. Too wet? Add more flour.
- 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.
- 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)
- 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
- Bring a pot of salted water to a boil.
- Heat up a skillet and ladle in desired amount of Braised short rib into it.
- Cook pasta in the boiling water for a few seconds and drop cooked pasta directly into the short rib skillet.
- Cook the pasta and short rib together. If you need to thicken the sauce add some pasta water to the mix.