Short Rib Pappardelle with Butter & Parsley

Turn leftover short ribs into a comforting bowl of pasta with butter, herbs, and parmesan cheese

If you're making braised short ribs (or any braised beef, for that matter) for a holiday celebration, make sure to make extra so you can turn the leftovers into this quick and comforting pasta. It's easy to get burnt out on weeknight cooking with all the big events going on in December, but making a little extra food for your parties can ensure that you have meals for the next nights covered. This pasta is a perfect way to use up leftover meat and can be cooked in the amount of time it takes to boil water and cook the noodles. The combination of tender braised short ribs, buttered noodles, salty parmesan, and fresh parsley is a decadent meal that won't feel like eating leftovers. It's a great way to indulge over the holidays while still saving time and money.


Related Recipes:
- Traditional Bolognese
- Short Rib & Spinach Lasagna
- Slow-Roasted Short Ribs with Horseradish Gremolata


Short Rib Pappardelle with Butter & Parsley:

• Bring a large pot of water to a boil, season with salt, and add in 8 oz. pappardelle pasta.
• Meanwhile, shred 1/2 lb. braised short ribs into bite-size pieces.
• Add the meat to a small skillet with a 1-2 tbsp. water and a pinch of salt and pepper (if needed) gently heat until warm.
• Cook the pasta according to package instructions and then drain, reserving 1/2 c. pasta cooking liquid.
• Return the pasta to the pot over low heat with 2 tbsp. salted butter, some of the pasta cooking water, and a few grinds of black pepper.
• Toss until the butter melts and forms a sauce, then sprinkle with 1/4 c. chopped parsley and 1/4 c. grated parmesan cheese.
• Add in the short ribs and toss once more, then divide into bowls and sprinkle with a little more parmesan.

Serves two-three