Braised Beef Pappardelle after Dennis Prescott

Cloudy soft short beef ribs with pappardelle and ricotta are the perfect soul food recipe!  You buy transverse ribs or diaphragmatic ribs for this

outsiders

Throughout my life I stand up for those who are worse off than me. Or for those who are not seen. And, of course, this primarily affects people. However, such a basic attitude is not limited to one area of ​​life. My heart always beats for outsiders and the same goes for food. The Andit apple in the supermarket, who buys it on principle? I. In general: If you want to sell me something, you really only have to say here Astrid, nobody else wants that. I’ve come across the most beautiful things that way. Stunted plants at Aldi? My goodness, look how she looks. Of course I take them with me, feed them up, donate huge sums for great potting soil, fertilizer et cetera – and in the end I spent three times the asking price. But please look HOW beautiful she is now. It’s like that all the time. I’m a beautifier and a caretaker, that’s the way it is, no one can get that out of me in this life.

I’ve already cooked nose-to-tail on this blog before the term was invented – it’s the same principle. Apparently forgotten things are made great again by me. Ochsenbacken, Ochsenschwanz, ribs than the better boiled filletand so on … And just the beef ribs, in Germany as diaphragmatic rib or transverse rib cut to size deserve so much more attention than simply cooking them down to mean soup meat. In America they get smoked up and down – as far as meat preparations go, they know how it’s done there! So today again an urgent recommendation for braised pork ribs or braised beef with short ribs. For better weight classification: The four short beef ribs in the photo weighed 780 g. Together with the pappardelle, you’ll feed four hungry people and make them very, very happy!
Cloudy soft short beef ribs with pappardelle and ricotta are the perfect soul food recipe!  You buy transverse ribs or diaphragmatic ribs for this

Cloudy soft short beef ribs with pappardelle and ricotta are the perfect soul food recipe!  You buy transverse ribs or diaphragmatic ribs for this

Cloudy soft short beef ribs with pappardelle and ricotta are the perfect soul food recipe!  You buy transverse ribs or diaphragmatic ribs for this

Cloudy soft short beef ribs with pappardelle and ricotta are the perfect soul food recipe!  You buy transverse ribs or diaphragmatic ribs for this

Cloudy soft short beef ribs with pappardelle and ricotta are the perfect soul food recipe!  You buy transverse ribs or diaphragmatic ribs for this

How are the midribs and transverse ribs perfectly braised?

The approach is classic, I just tweak the taste by adding the spices. Some cinnamon blossom and dark cardamom give peppery depth and underline the foggy November mood; green cardamom and star anise raise the taste of meat to lime-like heights, bay leaves should not be missing! Pinot Noir makes the sauce lightera Dornfelder gives more bang and darker color. Sear, deglaze with red wine and/or beef stock, everything as usual. Better to stew longer at a low temperature than shorter at a high one. I stew almost all dishes at 110 – maximum 120 °C.
If you buy beef ribs or ribs with bones, of course you stew them as well. The bone, the taste! At the end, the sauce is strained through a fine sieve – you know I mean it pointed strainer* really adoringly love and have never regretted this purchase! This is the only way I can squeeze every shred of flavor out of the stewed vegetables into the later sauce.
I got the idea of ​​braised beef ribs with pappardelle and ricotta on Instagram by Dennis Prescott caught. He has a wealth of recipes for uncomplicated comfort food on his channel and also on his website. Grilled meat is often the focus, since Prescott is a testimonial for Traeger, but that doesn’t matter. The recipes can be wonderfully adapted to local casseroles and if in doubt you have me for that. I immediately liked the idea of ​​not arranging such a delicious stew individually on plates, but rather serving them nicely in a casserole dish. I love to put steaming bowls on the table and draw from the full together with loved ones – this again is a basic attitude that characterizes my whole life.

Before serving, you just dab a few ricotta clouds on top and give them some lemon zest. And then you can let yourself fall back into cloud-soft stewed meat with delicious red wine sauce and pasta.

service part

  • Pointed sieve from Rösle, HERE*
  • Wooden pestle for pointed sieve. I’ll link you to a cheap one Fackelmann*. That fits too; I couldn’t find the original Rösle tappet anywhere. Take comfort in the fact that it was very expensive 😀
  • Oven form: from DEPOT, from last year
  • cinnamon blossoms. Only unground they have this slightly peppery cinnamon aroma! HERE*
  • My indestructible casserole for many years: HERE*



Make lecker great again!

#Braised #Beef #Pappardelle #Dennis #Prescott

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