Beef Short Rib Pappardelle

PRODUCT ALLERGENS: Wheat

RECIPE ALLERGENS: Wheat, allium, egg, soy

DIETARY NOTES: Vegetarian, dairy-free; not gluten-free, not egg-free, not soy-free

INGREDIENTS:

Bourguignon sauce

5 tablespoons olive oil, divided

1 (8 ounce) container button mushrooms, quartered

2 teaspoons plus 1 tablespoon Kosher salt

1 large onion, diced

2 medium carrots, peeled and diced into ¼-inch pieces

2 celery ribs, diced into ¼-inch pieces

3 teaspoons minced fresh garlic (or 1½ teaspoons garlic powder)

3 tablespoons tomato paste

2 tablespoons minced fresh thyme

1 teaspoon minced fresh rosemary

½ teaspoon black pepper, freshly ground

¼ cup all-purpose flour

1 cup red wine

1 cup canned tomato sauce

¼ cup molasses

2 tablespoons soy sauce

Pappardelle and Beef Short Rib

1 pound Pappardelle pasta

2 tablespoons vegetable oil, divided

4 cups thawed Tender™ Beef Short Rib, divided

Chopped fresh parsley or scallions

INSTRUCTIONS

1. For the Bourguignon sauce: Heat 2 tablespoons olive oil in Dutch oven over high heat until shimmering. Add mushrooms and 1 teaspoon salt. Cook until mushroom liquid has evaporated and mushrooms are browned, about 10 minutes, stirring occasionally.

2. Reduce heat to medium and add remaining oil, onion, carrots, celery, and remaining 1 teaspoon salt. Cook until softened and lightly browned, stirring and scraping fond that forms at bottom of pot frequently, about 10 minutes. Add garlic and cook until fragrant, about 1 minute.

3. Stir in tomato paste, thyme, rosemary, and pepper and continue to cook until fond begins to form on bottom of pot, about 3 minutes. Sprinkle flour over vegetable mixture and cook, stirring continuously, until no pockets of dry flour remain, 3-5 minutes.

4. Stir in red wine, and scrape up fond from bottom of pot. Stir in sauce, molasses, and soy and bring to simmer. Continue to simmer, about 10 minutes, until slightly thickened. Remove from heat.

5. For the pappardelle: While sauce simmers, Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Add pasta to bourguignon sauce and toss with tongs to combine.

6. For the short rib: Heat 1 Tbsp. neutral oil in non-stick skillet over medium-high heat until shimmering. Add 2 cups Tender™ Beef Short Rib to skillet; cook without stirring, until browned on underside, 3-5 mins.

7. Flip in sections with spatula; continue to cook without stirring, until browned on second side, 3-5 mins. more. Transfer to pot with pappardelle. Repeat with remaining oil and beef.

8. Gently toss to combine. Sprinkle with chopped fresh parsley or scallions; Serve.