Read as much as you want on BostonGlobe.com, anywhere and anytime, for just 99¢.

Bruins Live

2

0

2nd Intermission

Sunday Supper

Beef short ribs become spicy sauce for pappardelle

Beef short ribs went from family supper to fancy restaurant fare, but what endeared them to home cooks still stands: They’re reasonably priced, easy to make, and deliver big flavors. Braise the ribs with mushrooms and red wine for an impressive, warming pot.

Use leftover shredded rib meat and some of the cooking juices to dress wide pasta noodles. Reheat the meat in a garlicky tomato sauce and toss with pappardelle, fresh herbs, and plenty of Parmesan. Break out a nice bottle of red wine because bold, hearty winter cooking is a reason to celebrate.

Continue reading below

Shopping list

(For short ribs, pappardelle)

12 beef short ribs (about
4 pounds)

Continue reading it below

1 cup shaved Parmesan

2 cloves garlic

5 ounces fresh baby spinach

2 shallots

8 ounces white mushrooms

3 ounces shiitakes

½ bunch fresh parsley

Few sprigs fresh thyme

Few sprigs fresh rosemary

Salt and pepper

½ teaspoon crushed
red pepper

4 tablespoons olive oil

12 ounces dried pappardelle
(or substitute tagliatelle)

1 can (14 ounces) diced
tomatoes

2 tablespoons tomato paste

1 cup dry red wine

1 tablespoon red wine
vinegar

Tony Rosenfeld can be reached at tonyrosenfeld87@gmail.com.
Loading comments...

You have reached the limit of 10 free articles in a month

Stay informed with unlimited access to Boston’s trusted news source.

  • High-quality journalism from the region’s largest newsroom
  • Convenient access across all of your devices
  • Today’s Headlines daily newsletter
  • Subscriber-only access to exclusive offers, events, contests, eBooks, and more
  • Less than 25¢ a week