Primary Ingredients
3 pounds boneless beef short ribs, cut into 2-inch pieces
1 onion, diced
1 fennel, diced
1 large carrot, diced
1 tablespoon cracked black pepper
1 tablespoon thyme leaves plus 6 sprigs
5 cloves garlic, smashed
Peel of 1⁄2 orange
1 bay leaf2 tablespoons canola oil
1⁄4 cup balsamic vinegar
1 can San Marzano tomatoes, crushed by hand
1 teaspoon of cocoa powder
Half a bottle of Cabernet Sauvignon
4 cups beef stock
1⁄2 cup pitted Niçoise olives
1 pound egg noodle pappardelle pasta
6 tablespoons butter
2 tablespoons fresh parsley, chopped
Salt and pepper to taste
Primary Technique
- In a large bowl, toss the meat with cracked pepper, salt, 1 tablespoon thyme, garlic and orange zest. Cover and refrigerate overnight.
- Preheat oven to 325 ̊F.
- Remove garlic and orange peel and set aside for braise.
- Heat a large Dutch oven on the stove on high until almost smoking, add two tablespoons of canola oil. Place meat in pan (be careful not to overcrowd) and sear on all sides until
browned. Remove meat from pan and place on a baking sheet. - Turn down heat to medium. Add onions, fennel and carrot to Dutch oven, stirring with a wooden spoon until caramelized. Add a bay leaf, 6 sprigs of thyme and reserved garlic
and orange zest. Cook for 1 more minute. - Add crushed tomatoes, cook for 2 minutes, stirring constantly. Add cocoa powder and stir until well incorporated, then add balsamic vinegar and reduce to a glaze (about 5 minutes).
Add wine and reduce by half (about 5 minutes). Add beef stock and bring to a boil. - Place meat back into Dutch oven, cover and place in the oven for about 3 hours or until meat is fork tender and falling apart. Skim off any fat that rises to the top with a ladle.
- Cook pappardelle pasta as instructed on the package
- Skim off half of the braising juices and add to a large pan, add olives. Reduce by half. Add cooked pappardelle pasta, stir in butter and season to taste with salt and pepper. Toss well.
Add parsley to noodles. Plate noodles and top with stew.
