From the Land

Braised Tomahawk Beef Ribs with Pappardelle

Slow-braised beef ribs meets tender pappardelle in this rich and flavorful dish! Seasoned with Creole spices, simmered with veggies, red wine, and herbs, and finished with Parmesan-coated pasta, this recipe is the ultimate comfort food. Perfect for cozy nights or impressing guests!

Ingredients

Beef Ribs: Membrane and excess fat removed
Seasonings:

All-purpose flour, for coating
Cooking oil
Vegetables:

1 yellow onion, chopped
2 carrots, chopped
2 stalks celery, chopped
5 cloves garlic, peeled and crushed (leave whole)

1 tbsp tomato paste
1/2 cup dry red wine
1 quart beef stock
Fresh or dried herbs (e.g., thyme, rosemary, or bay leaves), to taste
Pappardelle pasta
Parmesan cheese, to taste

Directions

Prepare the Beef:

Secure the beef ribs with butcher's twine to hold its shape during cooking.
Season generously with Boudreaux's Backyard Lil’ Bit Better Creole Seasoning and Low & Slow Simmer Seasoning.
Lightly coat the beef with all-purpose flour.

Brown the Beef:

Heat cooking oil in an oven-safe pot over medium-high heat.
Brown the beef on all sides until golden. Remove and set aside.

Prepare the Mirepoix:

Add the chopped onion, carrots, and celery to the pot. Cook until softened, about 5–7 minutes.
Add the crushed garlic and stir.

Build the Braise:

Stir in the tomato paste and cook for 2 minutes to develop its flavor.
Deglaze the pot with red wine, scraping up any browned bits from the bottom.
Return the beef to the pot and pour in the beef stock until the meat is just covered. Add herbs, if desired.

Braise the Beef:

Cover the pot and cook in a preheated oven at 325°F for 2.5–3 hours, or until the beef is tender and pulls apart easily.
Once cooked, remove the beef and herbs from the pot. Skim any excess grease from the surface of the braising liquid.

Cook the Pasta:

Cook the pappardelle according to the package instructions. Drain and add to the pot with the braising liquid. Toss to coat and mix in grated Parmesan cheese.