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.