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YIELD

8 servings

TYPE

Dinner

TIME

4 ½ hours

LEVEL

Intermediate

Season the ribs

1

Season bone-in beef short ribs generously on all sides with Kosher salt.

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Brown the ribs

2

Sear the beef ribs over high heat until browned on all sides, about 12-15 minutes total.

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Sauté veggies

3

Sauté onion, carrots, and garlic until translucent, about 3 minutes.

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Add liquid

4

Add red wine, beef stock, and soy sauce. Bring to a rapid boil.

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Place in oven

5

Return beef to the pot, add fresh herbs, then cover and transfer to a preheated oven. Cook for 2 ½ - 3 hours, until fall apart tender.

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Shred the beef

6

Transfer the ribs to a large bowl, then use two forks to shred the meat.

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Enjoy immediately

7

Serve shredded beef ribs with freshly cooked pappardelle, creamy burrata cheese, and reserved braising liquid. 

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