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: 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.

I got a pasta maker y’all!! It was only $25 at Homegoods…pretty awesome. Here is the Mario Batali recipe that I have been using to make the pasta dough: http://bit.ly/1uAFWH5

My only tweak is when I followed the recipe my dough was more like sand. Add water in small increments to help it look like a smooth ball of dough and not a lumpy mass of WTF. I ran it through the pasta maker to 1 or 2 level thickness or thinness…layed it out and just cut it with a flat edge. Boil super quickly, add to reduced sauce, top with a piece of rib…BOOM… you have an impressive homecooked meal people will be talking about.

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