Short Rib Pappardelle
Rich, slow-cooked Short Rib Pappardelle from Chef Francisco Aguilera of Camber Events, is the kind of dish that brings people together—and it finds a perfect match in our 2022 Mazzoni Cabernet Sauvignon. With notes of bay leaf, clove, blueberry, and a hint of sweet coffee, this wine complements the savory depth of the ragu while its natural acidity lifts the richness of the beef. Rooted in three generations of Mazzoni family history, this wine—like the dish—is a celebration of tradition, care, and the joy of sharing a meal around the table. Pour generously, and let the conversation linger as long as the flavors do. That’s Zialena hospitality at its heart.
Ingredients
4 pounds bone-in beef short ribs, cut crosswise into 2” pieces
1 large, sweet onion, diced
4 cloves of garlic, minced
7 ounce Sofrito (thinly slice onion, carrots and celery)
1 tablespoon flour
2 tablespoons Tomato paste
¼ cup Balsamic vinegar
2 cups dry red wine
5 sprigs fresh oregano
2 cups beef stock
9 ounce Pappardelle Egg Pasta
Chopped chives
Ricotta Cheese
Salt and freshly ground pepper to taste
Directions
- Preheat oven to 325˚F. Season the meat with salt and pepper.
- In a large oven-proof pot (Dutch oven), heat the oil over a medium-high setting. Once the oil is hot, add the beef. Brown the meat on all sides, about 5 minutes. Remove the beef from the pot and transfer it to a plate. Set aside.
- Reduce heat to medium. Add the onion and garlic to the pot. Sauté until fragrant, about 2 minutes. Add the sofrito. Sauté for 3 minutes or until hot.
- Stir in flour and tomato paste. Cook together for 1 minute. Add the balsamic vinegar. Cook for about 5 minutes, being sure to scrape the bits off the bottom of the pot with a wooden spoon. Add the red wine and simmer until liquid is reduced by half, about 5 minutes.
- Meanwhile, prepare the oregano by tying the stems together with a kitchen string
- Once wine is reduced, add browned beef and the oregano bunch. Add the crushed tomatoes and the beef stock. Bring the liquid to a simmer over medium-high heat. Cover the pot and transfer it to the oven. Cook for 3 ½ hours, or until the beef is very tender and starts to separate from the bones.
- Remove the meat and place it on a cutting board. Discard the oregano. Shred the meat into smaller pieces.
- Thicken the sauce slightly with an immersion blender. Pulse for about 2 minutes. Return the meat to the pot with the sauce. Salt and pepper to taste.
- Add the cooked pasta to the sauce and cook for 2 minutes more.
- Divide pasta onto plates. Serve sprinkled with chopped chives and a dollop of ricotta cheese.