Smoked Short Rib Pappardelle
Authored by Jake Goza. Jake is a friend of BBQ Distro and Backyard BBQ Box member. Jake's from Alcoa, Tennessee and you can catch his backyard awesomeness anytime in Instagram: @dr_bbq2017
Total Time: 6 Hours
Ingredients
- 3 pounds short ribs
- 3 carrots
- 1 stalk celery
- 1 sweet onion
- 1 head of garlic (I like garlic)
- 3 tablespoons tomato paste
- 1 can 28oz crushed tomatoes
- 1 1/2 cup red wine
- 2 cups beef broth
- 1/2 cup heavy cream
- 1/2 cup shredded parm
- 1 rind of parm
- Pappardelle pasta
- Zavala's Beef Rub
- 2 bay leaves
- Any Italian seasoning you like (I used Meat Church Garlic and Herb)
Instructions
- Season short ribs with Zavala's Beef Rub and smoke for 3 hours
- After 3 hours put the short ribs in a pan with carrots, celery, onions and beef broth, cover and put back in the smoker for 2.5 hours
- Cut up carrots, onions, celery and cook with olive oil until onion is translucent. Add garlic and tomato paste and cook for 5 minutes. Then add red wine and cook for 10-15 min to reduce.
- Shred the short ribs and add to the sauce with the beef broth, bay leaves, Italian seasoning, and rind of parm
- Cover with lid and cook for 30 minutes while pasta cooks. Once pasta is done, add the shredded parm, heavy cream and pasta to the sauce and mix thoroughly
- Serve and cover with more parm and parsley. You won’t need to add any salt and pepper because the Zavala's beef rub will take care of that. Nice and smoky and peppery. Enjoy!
Made with BBQ Distro
Grab the rubs and sauces you need to cook this at home.