01
Preparation- Arrange 1 lb cherry tomatoes on a foil-lined baking sheet
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Watch out
Ensure the baking sheet is stable on the counter to prevent tomatoes from rolling off.
Ingredients:cherry tomatoes (1 lb)
Tools:baking sheet
0:00 / 15:41
Braised Short Rib Ragu with Fresh Pappardelle
groups4 servingsspeedMediumcountertopsPrep: 30 minsskilletCook: 210 minsscheduleTotal: 240 minsoutdoor_grillBraisedlocal_fire_departmentMild
Allergens:warningGlutenwarningDairywarningSulphites
Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.
Recipe details are AI-generated from the video and may contain errors — for reference only.
skilletInstruction
17 Steps Total
00:00:36
02
Active Cooking- Using a blowtorch, evenly char the 1 lb cherry tomatoes all over until the skins are charred and blistered
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Watch out
Keep the blowtorch flame moving constantly to avoid burning the tomatoes into ash.
Ingredients:cherry tomatoes
Tools:Blowtorch
03
Active Cooking- Take a handful of charred cherry tomatoes with a paper towel and lightly rub them together to peel off the skins into a bowl
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Watch out
Tomatoes may still be hot
let them cool slightly before handling with paper towels to avoid burns
Ingredients:cherry tomatoes
Tools:paper towelsmall bowl
04
Preparation- Finely dice 4 carrots, 4 ribs of celery, and 1 yellow onion into a fine brunoise, and finely chop 3 cloves of garlic
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Watch out
Keep fingers tucked when dicing vegetables rapidly to avoid cutting the fingertips.
Ingredients:carrots (4 piece)celery (4 piece)yellow onion (1 piece)Garlic (3 cloves)
Tools:chef knifecutting board
05
Active Cooking- Season 1.5 lbs short ribs and 1 lb chuck roast generously on all sides with kosher salt and black pepper
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Watch out
Season high above the meat to distribute the salt evenly
seasoning too close concentrates salt in one spot
Ingredients:short ribs (1.5 lb)chuck roast (1 lb)kosher saltcrushed black pepper
Tools:baking tray
06
Active Cooking- Heat a Dutch oven over medium-high heat, coat the bottom with 3 tbsp vegetable oil until ripping hot and nearly smoking, then sear the seasoned beef in batches for about 2 minutes per side until deeply browned
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Watch out
Do not overcrowd the pot when searing, or the meat will steam instead of browning and won't develop proper crust.
Ingredients:vegetable oil (3 tbsp)short ribschuck roast
Tools:dutch oven / pottongs
07
Active Cooking- Reduce the heat to medium, add the diced yellow onion, 4 carrots, 4 ribs of celery, and 3 cloves of garlic to the pot with a pinch of kosher salt, and sauté until sweated and softened for about 2 minutes
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Watch out
Stir continuously so the garlic does not burn and turn bitter against the hot bottom of the pot.
Ingredients:yellow onioncarrotsceleryGarlickosher salt
Tools:spatula
08
Active Cooking- Add 2 tbsp tomato paste and 2 tbsp harissa paste, stir and toast over medium heat until caramelized and deep red, then mix in 1 lb peeled roasted cherry tomatoes
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Watch out
Stir constantly during tomato paste toast
scorching the paste will introduce a bitter, burnt taste into the sauce
Ingredients:tomato paste (2 tbsp)harissa (2 tbsp)cherry tomatoes
Tools:spatula
09
Active Cooking- Turn the heat to high, pour in 2 cups red wine and bring to a boil, then add 2.5 cups beef stock, 2 tbsp balsamic vinegar, and scrape up all the browned bits from the bottom
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Watch out
Pour wine carefully as alcohol fumes may flare up briefly when hitting a hot pot.
Ingredients:dry red wine (Burgundy) (2 cup)beef stock (2.5 cup)balsamic vinegar (2 tbsp)
Tools:spatula
10
Active Cooking- Lower the heat to a simmer, nestle in the seared beef, add a bouquet garni made of 15 sprigs of fresh thyme and 2 bay leaves tied with kitchen twine, cover with a lid, and bake in a preheated 350°F oven for 3 to 3.5 hours until fork tender
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Watch out
Wear thick oven mitts when moving the heavy, hot Dutch oven in and out of the oven to prevent severe burns.
Ingredients:short ribschuck roastfresh thyme (15 piece)bay leaves (2 piece)
Tools:dutch oven / potoven
11
Active Cooking- Carefully remove the tender beef and spent herb bundle from the pot
- Puree the remaining sauce vegetables with a spatula until smooth
- Discard the bay leaves
- Transfer beef to a bowl
- Remove bones and gelatinous membranes
- Shred the meat completely
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Watch out
Meat and pot contents are exceptionally hot
wear heat-resistant gloves when handling hot meat to prevent skin burns
Ingredients:short ribschuck roast
Tools:tongssmall bowl
12
Active Cooking- Return the shredded beef back into the pot with the rich sauce
- Mix thoroughly
- Adjust consistency with a splash of beef broth if too thick
- Season to taste with kosher salt and black pepper
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Watch out
Stir gently so the shredded beef incorporates evenly without breaking into an unappealing paste.
Ingredients:short ribschuck roastbeef stockkosher saltcrushed black pepper
Tools:tongs
13
Active Cooking- Bring a large pot of water to a rolling boil, salt it very generously like the ocean, add 1 lb fresh pappardelle pasta, and cook according to package directions until al dente
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Watch out
Dropping pasta into boiling water may cause hot water to splash
drop gently along the edge of the pot
Ingredients:pappardelle pasta (1 lb)kosher salt
Tools:saucepan
14
Active Cooking- Using the fine dust side of a box grater, finely grate 1 cup of Pecorino Romano cheese
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Watch out
Keep knuckles clear of the grater teeth when reaching the end of the cheese wedge to prevent skin scrapes.
Ingredients:Pecorino Romano cheese (1 cup)
Tools:box grater
15
Active Cooking- Reserve a ladle of starchy pasta water
- Cut off the heat
- Drain the pasta in a colander
- Return the drained pasta back to the pot
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Watch out
Wear heat-resistant gloves when pouring boiling water and pasta into the sink colander to avoid steam burns.
Tools:colanderladle
16
Active Cooking- Add a generous chunk of the short rib ragu with its juices, grated Pecorino Romano, 2 cups of lightly torn fresh basil leaves, and a splash of reserved pasta water, then toss together until glossy and emulsified
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Watch out
Toss gently with tongs to prevent the tender pappardelle ribbons from tearing into small pieces.
Ingredients:short ribsPecorino Romano cheesefresh basil leaves (2 cup)pappardelle pasta
Tools:tongs
17
Active Cooking- Plate the pasta in a wide white serving bowl, top with extra ragu, grated Pecorino Romano, fresh cracked black pepper, and a final drizzle of balsamic reduction
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Watch out
Handle serving bowls carefully to avoid spilling hot pasta and sauce during presentation.
Ingredients:Pecorino Romano cheesecrushed black pepperbalsamic reduction
Tools:Serving bowl
groceryAll Ingredients
cherry tomatoes1 lb
carrots4 piece
celery4 piece
yellow onion1 piece
Garlic3 cloves
short ribs1.5 lb
chuck roast1 lb
kosher salt
crushed black pepper
vegetable oil3 tbsp
tomato paste2 tbsp
harissa2 tbsp
dry red wine (Burgundy)2 cup
beef stock2.5 cup
balsamic vinegar2 tbsp
fresh thyme15 piece
bay leaves2 piece
pappardelle pasta1 lb
Pecorino Romano cheese1 cup
fresh basil leaves2 cup
balsamic reduction
blenderAll Tools Needed
baking sheetBlowtorchsmall bowlpaper towelchef knifecutting boardbaking traydutch oven / pottongsspatulaovensaucepanbox gratercolanderladleServing bowl
