Description
A rich, slow-cooked short rib ragu served over wide pappardelle pasta, perfect for a comforting meal.
Ingredients
Scale
For the Crust:
- 3 lbs bone-in short ribs
- 1 large onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 cup red wine
- 28 oz canned crushed tomatoes
- 2 cups beef broth
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
- 1 lb pappardelle pasta
- Fresh parsley for garnish
- Grated Parmesan cheese for serving
Instructions
1. Prepare the Crust:
- Season short ribs with salt and pepper. Sear in a Dutch oven over medium-high heat until browned on all sides, then remove.
- Sauté onion, carrots, and celery in the same pot until softened. Add garlic and cook for 1 minute.
- Stir in tomato paste, then deglaze with red wine, scraping up browned bits. Simmer for 2 minutes.
- Return short ribs to the pot. Add crushed tomatoes, beef broth, thyme, and rosemary. Bring to a simmer.
- Cover and transfer to a preheated 325°F oven. Cook for 2.5-3 hours until meat is tender and falling off the bone.
- Remove bones and shred meat. Simmer ragu uncovered for 15 minutes to thicken.
- Cook pappardelle according to package directions. Serve ragu over pasta, garnished with parsley and Parmesan.
Notes
You can customize the seasonings to taste.