Pappardelle Pasta with Braised Short Ribs and Butternut Squash


6 serving(s)


Braised Short Ribs:
1 pound boneless beef short ribs
1 cup mirepoix (onions, celery and carrots, finely diced)
Salt and pepper, to taste
Water, as necessary

Roasted Butternut Squash:
2 cups butternut squash, diced
Olive oil, to coat squash
Salt and pepper, to taste


2 pounds fresh pappardelle pasta
1 bunch sage, chopped
4 ounces unsalted butter
1/2 tablespoon garlic, minced
1 cup veal stock
1/4 cup red wine



For the Braised Short Ribs:
Preheat the oven to 400°F.  Season the meat with salt and pepper and place
it in a glass baking dish in the oven, unconvered, until browned.  Add
vegetable mirepoix and water until covered slightly.  Cover the baking dish
with foil and cook at 400°F for 1 hour.  Then, lower the temperature to
250°F and cook for 1 more hour, until tender.  Once cooled, chop or shred
the meat.

For the Roasted Butternut Squash:

Preheat oven to 350°F.   Dice the butternut squash, lightly coat with the
oil, and season with salt and pepper.  Roast the squash at 350°F for 30
minutes, or until the squash is tender.

For the Pappardelle:

In a large sauté pan, add butter and garlic and cook for 30 seconds, until
the butter is melted and the garlic is translucent.  Add the braised short
ribs and red wine and bring up to a boil and reduce by 1/2.  Add roasted
butternut squash and veal stock. Reduce down to 1/2. In a separate pot,
blanch pappardelle in boiling salted water until al dente (around 3-4
minutes).  Strain the pasta and add to the sauté pan with sage.  Season and

Michael Klein