Description
A rich and hearty ragu featuring tender braised short ribs in a savory tomato sauce, served over wide pappardelle pasta.
Ingredients
Scale
For the Crust:
- 3 lbs bone-in beef short ribs
- 2 tbsp olive oil
- 1 large onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 1 cup dry red wine
- 28 oz canned crushed tomatoes
- 2 cups beef broth
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 bay leaf
- Salt and black pepper to taste
- 1 lb pappardelle pasta
- Fresh parsley for garnish
- Grated Parmesan cheese for serving
Instructions
1. Prepare the Crust:
- Preheat oven to 325°F. Season short ribs generously with salt and pepper.
- Heat olive oil in a large Dutch oven over medium-high heat. Sear short ribs on all sides until browned, about 3-4 minutes per side. Remove and set aside.
- Add onion, carrots, and celery to the pot. Cook until softened, about 5-7 minutes. Add garlic and cook for 1 minute until fragrant.
- Pour in red wine, scraping up any browned bits from the bottom. Simmer for 2-3 minutes.
- Stir in crushed tomatoes, beef broth, tomato paste, oregano, and bay leaf. Return short ribs to the pot, submerging them in the liquid.
- Cover and transfer to the oven. Braise for 2.5-3 hours until meat is fork-tender.
- Remove short ribs from the pot. Shred the meat, discarding bones and excess fat. Return shredded meat to the sauce. Simmer on stove if needed to thicken.
- Meanwhile, cook pappardelle according to package directions. Drain and toss with the ragu.
- Garnish with fresh parsley and serve with grated Parmesan.
Notes
You can customize the seasonings to taste.