Chef Big DA collision of low-and-slow smoke and high-end Italian technique. 48-hour brined short ribs, smoked over oak, then braised in a rich Barolo reduction and tossed with hand-cut pappardelle.
Season the short ribs aggressively with kosher salt and coarse black pepper. Let them sit at room temperature to sweat.
This creates the foundation for a superior bark.
Fire up the offset smoker to 250°F using post oak. Smoke the ribs until they hit an internal temp of 165°F and have a dark, mahogany crust.
Clean blue smoke only; we want nuance, not an ash tray.
In a heavy copper saucier, sauté shallots and garlic in butter until translucent. Add red wine and reduce by half.
Watch the viscosity; it should be glossy.
Place the smoked ribs into the wine reduction, add beef broth, cover tightly, and braise in a 300°F oven until fork-tender.
The meat should give up without a fight.
Shred the beef, discarding bones and excess fat. Boil pappardelle in salted water until al dente. Toss the pasta directly into the sauce with the beef and pecorino.
Add a splash of pasta water to emulsify the sauce perfectly.
The key here is the 'Bark-to-Pasta' ratio. We are treating the short rib like a central Texas brisket but finishing it with the finesse of a Roman trattoria. Ensure your red wine reduction has enough viscosity to coat the back of a spoon before tossing the pasta. If the sauce is too thin, your Michelin-star moment will slip right off the noodle.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
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