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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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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