Braised Short Rib Pasta with Horseradish Cream Sauce

The recipe Braised Short Rib Pasta with Horseradish Cream Sauce can be made in roughly 7 hours and 40 minutes. For $4.48 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 541 calories, 18g of protein, and 9g of fat each. It works well as a main course. 901 person were glad they tried this recipe. It is brought to you by The Law Students Wife. If you have garlic, sage, garlic, and a few other ingredients on hand, you can make it. With a spoonacular score of 83%, this dish is tremendous. If you like this recipe, take a look at these similar recipes: Ale-Braised Short Rib Sandwich with Horseradish & Pickled Vegetables, Braised Short Rib Pasta, and Braised Beef Short Ribs with Potato Puree, Swiss Chard, and Horseradish Cream.

Servings: 4

Preparation duration: 30 minutes

Cooking duration: 190 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Prepare the horseradish cream: Combine Greek yogurt, horseradish, Dijon, salt and pepper in a small bowl. Cover and refrigerate at least 4 hours or overnight to allow the flavors to meld.Pat the short ribs dry, then rub all sides with thyme and 2 teaspoons black pepper. Place in a shallow baking dish, cover with plastic wrap and refrigerate for at least 4 hours or up to 24 hours.When ready to cook, remove short ribs from refrigerator to allow to come to room temperature. Place rack in lower third of oven and preheat oven to 325?F.Generously season the ribs on all sides with kosher salt and freshly cracked pepper. Heat the olive oil in a high-sided, ovenproof saut pan or Dutch oven with a lid over medium-high heat. (Choose a pan with a lid that is large enough to hold all of the vegetables and short ribs.) Let the oil become very hot so that it is almost smoking. Working in batches, add the ribs and cook, turning as needed, for about 3 minutes per side, or until very well browned on all sides. Be careful of oil splatters and do not crowd the pan. Transfer the short ribs to a plate. Pour all but 3 tablespoons drippings from the pot.Reduce heat to medium. Add the carrots, celery, and onions to the pan and cook stirring occasionally for 3 or 4 minutes, until soft. Add garlic and cook 1 additional minute. Add flour and tomato paste and cook, stirring constantly until well combined, about 3 minutes. Add the wine, bring to a boil and simmer for 5 minutes, or until reduced by one-third. With a wooden spoon, scrape all of the browned bits from the bottom of the pan. Add the stock, return to a boil, then add the ribs. Wrap the all spice, cloves, rosemary, and sage in a cheesecloth and tie to create an herb bundle (optional but will make easier to remove later.) Add to pot. Cover the pan tightly with aluminum foil, then put on the pans lid. Place in oven and bake 2 1/2 hours, until the meat is tender and easily gives when poked with a paring knife. Let cool. (At this point, you can refrigerate the entire pot overnight. The next day, the fat will have solidified at the top and remove easily.) Remove herb bundle. Transfer the ribs to a plate and cover with foil to keep warm. Let rest at least 10 minutes. Tip the pan to skim away the fat from the top of the vegetables. (If you refrigerated overnight, remove the fat from the top, transfer the short ribs to a plate, then continue.)Scoop the vegetables and a few ladles of the sauce to a blender or food processor. Puree until smooth. (Alternatively, you can place an immersion blender directly into the pot and puree.) Taste and add salt and pepper as desired. Return the puree to the pot with the liquid. Once the short ribs have rested 10 minutes, pull the short rib meat from the bones, then cut or pull them into bite-sized pieces. Add meat to the pot Cook over low heat until hot, about 20 minutes..Prepare the gremolata: Place a piece of parchment or wax paper on a flat surface. Spread the orange zest, garlic, and parsley out on the parchment paper and let air dry while you finish the ribs. When ready to serve, stir together in a small bowl.Cook the pasta: Bring a large pot of generously salted water to a boil. Cook the pappardelle until al dente, according to the package directions. Drain then add immediately to the pot with the short ribs and stir gently to combine.Transfer short rib pappardelle to serving bowls. Top with horseradish cream and gremolata. Serve immediately.

 

Step by step:

Prepare the horseradish cream

1. Combine Greek yogurt, horseradish, Dijon, salt and pepper in a small bowl. Cover and refrigerate at least 4 hours or overnight to allow the flavors to meld.Pat the short ribs dry, then rub all sides with thyme and 2 teaspoons black pepper.

2. Place in a shallow baking dish, cover with plastic wrap and refrigerate for at least 4 hours or up to 24 hours.When ready to cook, remove short ribs from refrigerator to allow to come to room temperature.

3. Place rack in lower third of oven and preheat oven to 325?F.Generously season the ribs on all sides with kosher salt and freshly cracked pepper.

4. Heat the olive oil in a high-sided, ovenproof saut pan or Dutch oven with a lid over medium-high heat. (Choose a pan with a lid that is large enough to hold all of the vegetables and short ribs.)

5. Let the oil become very hot so that it is almost smoking. Working in batches, add the ribs and cook, turning as needed, for about 3 minutes per side, or until very well browned on all sides. Be careful of oil splatters and do not crowd the pan.

6. Transfer the short ribs to a plate.

7. Pour all but 3 tablespoons drippings from the pot.Reduce heat to medium.

8. Add the carrots, celery, and onions to the pan and cook stirring occasionally for 3 or 4 minutes, until soft.

9. Add garlic and cook 1 additional minute.

10. Add flour and tomato paste and cook, stirring constantly until well combined, about 3 minutes.

11. Add the wine, bring to a boil and simmer for 5 minutes, or until reduced by one-third. With a wooden spoon, scrape all of the browned bits from the bottom of the pan.

12. Add the stock, return to a boil, then add the ribs. Wrap the all spice, cloves, rosemary, and sage in a cheesecloth and tie to create an herb bundle (optional but will make easier to remove later.)

13. Add to pot. Cover the pan tightly with aluminum foil, then put on the pans lid.

14. Place in oven and bake 2 1/2 hours, until the meat is tender and easily gives when poked with a paring knife.

15. Let cool. (At this point, you can refrigerate the entire pot overnight. The next day, the fat will have solidified at the top and remove easily.)

16. Remove herb bundle.

17. Transfer the ribs to a plate and cover with foil to keep warm.

18. Let rest at least 10 minutes. Tip the pan to skim away the fat from the top of the vegetables. (If you refrigerated overnight, remove the fat from the top, transfer the short ribs to a plate, then continue.)Scoop the vegetables and a few ladles of the sauce to a blender or food processor. Puree until smooth. (Alternatively, you can place an immersion blender directly into the pot and puree.) Taste and add salt and pepper as desired. Return the puree to the pot with the liquid. Once the short ribs have rested 10 minutes, pull the short rib meat from the bones, then cut or pull them into bite-sized pieces.

Add meat to the pot Cook over low heat until hot, about 20 minutes..Prepare the gremolata

1. Place a piece of parchment or wax paper on a flat surface.

2. Spread the orange zest, garlic, and parsley out on the parchment paper and let air dry while you finish the ribs. When ready to serve, stir together in a small bowl.Cook the pasta: Bring a large pot of generously salted water to a boil. Cook the pappardelle until al dente, according to the package directions.

3. Drain then add immediately to the pot with the short ribs and stir gently to combine.

4. Transfer short rib pappardelle to serving bowls. Top with horseradish cream and gremolata.

5. Serve immediately.

Nutrition Information:

covered percent of daily need