NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Beef short rib

1 oz Dry pappardelle pasta

0.5 tsp Extra virgin olive oil

0.25 cup Yellow onion

0.25 cup Carrot

1 clove Garlic

1 tbsp Tomato paste

0.5 cup Beef bone broth

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

0.5 tsp Lemon zest

0.5 tsp Minced garlic

PREPARATION

• 1

  Pat the beef short rib dry and season all sides thoroughly with sea salt and black pepper.

• 2

  Heat the olive oil in a small heavy-bottomed pot over medium-high heat and sear the beef until a deep golden crust forms on all sides.

• 3

  Remove the beef from the pot and add the diced onion and carrot, sautéing until the vegetables are softened and translucent.

• 4

  Stir in the minced garlic clove and tomato paste, cooking for one minute until fragrant, then pour in the beef bone broth to deglaze the pan.

• 5

  Return the beef to the pot, cover tightly with a lid, and simmer on low heat for 2 to 3 hours until the meat is fork-tender.

• 6

  While the beef rests, cook the pappardelle in a pot of boiling salted water until al dente, then drain and reserve a small amount of pasta water.

• 7

  Shred the braised beef using two forks, discarding any large pieces of rendered fat, and toss the meat and sauce with the cooked pasta.

• 8

  In a small bowl, combine the fresh parsley, lemon zest, and the remaining minced garlic to create a fresh gremolata.

• 9

  Serve the pasta in a shallow bowl topped with the zesty gremolata for a bright finish.