YOUR RESOURCE FOR EVERYTHING YODER SMOKERS
Ryan Geary
What happens when you combine pappardelle pasta with smoked beef short ribs? It’s an amazing meal that is perfect for a family dinner or sharing with someone special. In this recipe you’ll learn how to smoke the beef short ribs then add the ingredients to make this unique Tuscan dish. It’s so good, you’ll want to gobble it up!
Pappardelle pasta originates in Italy. The name comes from the word “pappare” which means to gobble up. It’s actually similar to a very wide fettuccine. If you want to know how to make these from scratch, follow the video linked to the recipe below. But if making pasta is intimidating, just use rigatoni. It’s readily available at the grocery store.
INGREDIENTS
- 4 oz mushrooms
- 2 tablespoons fresh Italian parsley
- 2-3 cloves of garlic
- 2 tablespoons extra virgin olive oil
- 28 Ounce can of tomato sauce, reduced to about 2 cups
- 5-8 oz pappardelle (or rigatoni or penne)
- 2 lbs beef short ribs
- 2 tsp kosher salt
- 2 tsp black pepper
- 1/4 cup fresh Parmesan cheese (grated)
- 1/4 cup fresh pecorino cheese (grated)
- apple cider vinegar (as a spritz)
INSTRUCTIONS
Beef Short Ribs
Preheat your Yoder Smokers to 275º.
Take the beef short ribs and pat them dry, trying to remove as much surface moisture as possible. Then toss in a bowl with about 1 tablespoon of extra virgin olive oil for a binder. Next sprinkle with about 1 1/2 teaspoons of kosher salt and 1 1/2 teaspoons of pepper. Put the short ribs on the grill. About every 45 minutes spritz the ribs with the apple cider vinegar. Let the ribs cook for about 5 1/2 hours or until the temperature probe goes in smoothly and the internal temperature is a minimum of 185º. Remove from the grill, let them cool and then break apart and set aside.
Pasta
When you’re ready to start the meal, heat up water for pasta to boiling. Add about a tablespoon of salt. This will help the pasta flavor and you’ll use a little of the water to loosen up the tomato sauce. When the water is boiling, add the fresh pasta for just 1 to 2 minutes, it doesn’t take long for fresh pasta to cook. If you’re using store bought, follow the instructions on the box.
Tomato sauce
Heat up a skillet and add 2 tablespoons of olive oil. Add the mushrooms and a 1/8 teaspoon of cracked black pepper and a pinch of salt. Cook for about 5 minutes until the mushrooms begin to sweat and moisture comes out. Then add the garlic and the meat. Finally add the tomato sauce. At this point the sauce mixture may be thick. Add water from the pasta to thin out the sauce to your liking. Add the shredded cheese and parsley and stir.
Plate it up!
Put the pasta on the plate then put the sauce over the top just for presentation. Finish it off with a little bit more Parmesan, a little more parsley. Just to make it look pretty and a little drizzle of olive oil.
Now you’re ready to gobble it up!
Ryan Geary
What happens when you combine pappardelle pasta with smoked beef short ribs? It’s an amazing meal that is perfect for a family dinner or sharing with someone special. In this recipe you’ll learn how to smoke the beef short ribs then add the ingredients to make this unique Tuscan dish. It’s so good, you’ll want to gobble it up!
Pappardelle pasta originates in Italy. The name comes from the word “pappare” which means to gobble up. It’s actually similar to a very wide fettuccine. If you want to know how to make these from scratch, follow the video linked to the recipe below. But if making pasta is intimidating, just use rigatoni. It’s readily available at the grocery store.
INGREDIENTS
- 4 oz mushrooms
- 2 tablespoons fresh Italian parsley
- 2-3 cloves of garlic
- 2 tablespoons extra virgin olive oil
- 28 Ounce can of tomato sauce, reduced to about 2 cups
- 5-8 oz pappardelle (or rigatoni or penne)
- 2 lbs beef short ribs
- 2 tsp kosher salt
- 2 tsp black pepper
- 1/4 cup fresh Parmesan cheese (grated)
- 1/4 cup fresh pecorino cheese (grated)
- apple cider vinegar (as a spritz)
INSTRUCTIONS
Beef Short Ribs
Preheat your Yoder Smokers to 275º.
Take the beef short ribs and pat them dry, trying to remove as much surface moisture as possible. Then toss in a bowl with about 1 tablespoon of extra virgin olive oil for a binder. Next sprinkle with about 1 1/2 teaspoons of kosher salt and 1 1/2 teaspoons of pepper. Put the short ribs on the grill. About every 45 minutes spritz the ribs with the apple cider vinegar. Let the ribs cook for about 5 1/2 hours or until the temperature probe goes in smoothly and the internal temperature is a minimum of 185º. Remove from the grill, let them cool and then break apart and set aside.
Pasta
When you’re ready to start the meal, heat up water for pasta to boiling. Add about a tablespoon of salt. This will help the pasta flavor and you’ll use a little of the water to loosen up the tomato sauce. When the water is boiling, add the fresh pasta for just 1 to 2 minutes, it doesn’t take long for fresh pasta to cook. If you’re using store bought, follow the instructions on the box.
Tomato sauce
Heat up a skillet and add 2 tablespoons of olive oil. Add the mushrooms and a 1/8 teaspoon of cracked black pepper and a pinch of salt. Cook for about 5 minutes until the mushrooms begin to sweat and moisture comes out. Then add the garlic and the meat. Finally add the tomato sauce. At this point the sauce mixture may be thick. Add water from the pasta to thin out the sauce to your liking. Add the shredded cheese and parsley and stir.
Plate it up!
Put the pasta on the plate then put the sauce over the top just for presentation. Finish it off with a little bit more Parmesan, a little more parsley. Just to make it look pretty and a little drizzle of olive oil.
Now you’re ready to gobble it up!
What is the tomato sauce and how much? It isn’t listed in the ingredients list.
28 Ounce can of tomato sauce, reduced to about 2 cups. Or you could use crushed tomatoes for more texture.
How many short ribs does this recipe use?
Generally short ribs will come in 2 pound packs. The ingredients will be enough for that. You will need about half that for the recipe with some left over.
Looks bomb, man. Nice work!