Caramelized Wild Mushroom Pappardelle with Smoked Short Rib

Updated at: Sun, 04 Aug 2024 07:41:35 GMT

Step 1

Bring a large pot of salted water to a boil.

Step 2

Add the pappardelle pasta and cook according to the package instructions until al dente.

Step 3

Reserve 1 cup of pasta water, then drain the pasta and set it aside.

Step 4

Heat the olive oil in a large skillet over medium-high heat.

Step 5

Add the sliced mushrooms and cook, stirring occasionally, until they are golden brown and caramelized, about 8-10 minutes. (Caramelizing the mushrooms enhances their flavor, giving them a deep, rich taste.)

Step 6

Season with salt and pepper to taste.

Step 7

Reduce the heat to medium-low and add the butter to the skillet.

Step 8

Once melted, add the minced garlic and cook for another 1-2 minutes until fragrant. (The garlic will infuse the mushrooms with a wonderful aroma and depth of flavor.)

Step 9

Pour the dry white wine into the skillet, scraping up any browned bits from the bottom of the pan. (This deglazing step adds complexity to the sauce, incorporating the caramelized flavors from the skillet.)

Step 10

Let it cook for 2-3 minutes until the wine is slightly reduced.

Step 11

Stir in the heavy cream and fresh thyme leaves. (The cream will add a luscious texture to the sauce, while the thyme provides a fresh, herbal note that complements the mushrooms perfectly.)

Step 12

Simmer for 2-3 minutes until the sauce thickens slightly.

Step 13

Add the cooked pasta to the skillet and toss until it is evenly coated with the sauce.

Step 14

If the sauce is too thick, gradually add some of the reserved pasta water until you reach your desired consistency. (The starchy pasta water helps to bind the sauce to the noodles, making it silky and smooth.)

Step 15

Serve the Caramelized Wild Mushroom Pappardelle Pasta hot, garnished with grated Parmesan cheese and chopped parsley. (The Parmesan adds a savory umami flavor, while the parsley provides a fresh, vibrant finish.)

Step 16

Preheat oven to 325*F.

Step 17

Salt and pepper the beef short ribs on all sides and dry with a paper towel.

Step 18

In a dutch oven or pot over medium high heat, add avocado oil.

Step 19

Once heated sear the short ribs on all sides until golden brown, around 3-5 minutes per side.

Step 20

Remove from the pot.

Step 21

In the same pot, add the onion, carrot and celery and saute until translucent, around 5-8 minutes, salting as you go.

Step 22

Once cooked through, add the minced garlic and saute another 2 minutes.

Step 23

Add tomato paste and coat the vegetables with it

Step 24

Cook until it turns a darker rust color, around 3-5 minutes.

Step 25

Deglaze with the 3 cups of red wine and 1 cup of beef broth and scrape up any bits that are sticking to the bottom of the pan with a wooden spoon.

Step 26

Add the beef back and make sure the liquid is halfway up the sides of the beef.

Step 27

If it is too low, add more wine or beef stock.

Step 28

Add bay leaves and thyme and bring up to a low simmer.

Step 29

Add a lid and transfer to the oven.

Step 30

Cook for 1 hour

Step 31

Remove from the oven and flip the short ribs over, add the lid back and cook in the oven for another 1 hour. After these two hours check the short ribs for tenderness.

Step 32

Some may need longer in the oven, if they are not fork tender yet, place it back in the oven for another 30 minutes, or until tender.

Step 33

Remove the short ribs from the oven and place stovetop.

Step 34

Once tender, remove the beef and the bones from the pot and set aside.

Step 35

Strain the sauce through a fine mesh strainer into a bowl and discard the vegetables.

Step 36

Add the liquid back to the pot and put it over medium heat stovetop.

Step 37

Bring to a simmer and reduce the liquid for 10-15 minutes until it is thickened and reaches nappe consistency.

Step 38

Add the beef back for a few minutes to reheat.

Step 39

Serve the beef short ribs with sauce and enjoy!

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