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Braised Short Rib Pasta with Horseradish Cream Sauce
WELL PLATED26Ingredients
85Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1 cup greek yogurt (or sour cream)
- 2 Tbsp. horseradish (creamy)
- 1 Tbsp. Dijon mustard
- 1/2 tsp. kosher salt
- 1/4 tsp. freshly ground black pepper
- 6 bone-in short ribs (approximately 4 pounds—buy by weight, not size)
- 2 tsp. dried thyme leaves
- cracked black pepper (Freshly)
- kosher salt
- 2 Tbsp. extra-virgin olive oil
- 2 carrots (peeled and chopped)
- 2 stalks celery (chopped)
- 1 yellow onion (large, chopped)
- 2 cloves garlic (smashed)
- 2 Tbsp. all-purpose flour
- 1 Tbsp. tomato paste
- 1 btl. Chianti (or other dry red wine (750 mL) such as Cabernet Sauvignon)
- 3 cups beef stock (reduced sodium)
- 3 allspice berries
- 2 whole cloves
- 2 fresh rosemary (springs)
- 2 fresh sage (springs)
- 8 oz. pappardelle pasta
- 1 orange zest
- 1 tsp. minced garlic (1 clove)
- 6 Tbsp. fresh flat-leaf parsley (minced)
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