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    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.

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    (For short ribs, pappardelle)

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    12 beef short ribs (about
    4 pounds)

    1 cup shaved Parmesan

    2 cloves garlic

    5 ounces fresh baby spinach

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    2 shallots

    8 ounces white mushrooms

    3 ounces shiitakes

    ½ bunch fresh parsley

    Few sprigs fresh thyme

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    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.