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Braised Short Rib Pasta with Creamy Sauce
Hoofdgerecht

Braised Short Rib Pasta with Creamy Sauce

3 u 30 minVoor 4Nutri-Score C€€€
van @scintillaitcollection1 import0 keer gekookt
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wat je nodig hebt

Ingrediënten

4 personen
  • beef short ribs (bone-in, patted dry)Vlees1,2 kg
  • salt (for seasoning)Kruiden en specerijen8 g
  • black pepper (freshly ground)Kruiden en specerijen3 g
  • olive oil (for searing)Voorraadkast30 ml
  • onion (diced)Groente en fruit1 stuk
  • garlic (minced)Groente en fruit4 stukken
  • tomato pasteVoorraadkast30 g
  • beef stockVoorraadkast700 ml
  • red wine (dry)Dranken200 ml
  • fresh thyme (sprigs)Groente en fruit4 stukken
  • bay leafKruiden en specerijen2 stukken
  • mushrooms (sliced)Groente en fruit300 g
  • butterZuivel30 g
  • heavy creamZuivel250 ml
  • parmesan (finely grated)Zuivel60 g
  • pasta (such as pappardelle or rigatoni)Granen400 g

per portie

Voedingswaarden

958kcal

Koolhydraten
80 g
Eiwitten
53 g
Vetten
48 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Braadpan
  • Koekenpan
  • Soeppan
  • Keukentang
  • Vergiet

stap voor stap

Bereiding

  1. Season and sear the short ribs

    • Pat the short ribs dry and season generously with salt and black pepper.
    • Heat the olive oil in a Dutch oven over high heat and sear the ribs on all sides until deeply browned.
    • Transfer the ribs to a plate and set aside.
    Stap 1

  2. Build the braising base

    • Lower the heat and cook the onion in the same pot until softened.
    • Add the garlic and tomato paste and cook until fragrant and darkened.
    • Pour in the red wine and scrape up the browned bits from the bottom.
    Stap 2

  3. Braise the short ribs

    • Return the ribs to the pot with the beef stock, thyme and bay leaf.
    • Cover and braise gently until the meat is fork-tender.
    • Remove the ribs, shred the meat and discard the bones, then strain and reserve the braising liquid.
    Stap 3

  4. Sauté the mushrooms

    • Melt the butter in a frying pan over medium-high heat.
    • Sauté the mushrooms until golden and tender, then set aside.
    Stap 4

  5. Make the creamy sauce

    • Pour the reserved braising liquid into the pot and simmer to reduce slightly.
    • Stir in the heavy cream and parmesan and simmer until the sauce thickens.
    • Return the shredded short rib meat and the sautéed mushrooms to the sauce.
    Stap 5

  6. Cook the pasta

    • Boil the pasta in well-salted water until al dente.
    • Drain, reserving a little pasta water.
    Stap 6

  7. Combine and serve

    • Toss the pasta with the short rib sauce, loosening with pasta water as needed.
    • Plate and finish with extra parmesan.
    Stap 7
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