Braised Short Rib Ragu with Pappardelle Recipe
This hearty and flavorful short rib ragu served over pappardelle is a perfect comfort dish for any occasion.
Ingredients
For the Short Ribs:
•2 lbs bone-in beef short ribs
•Salt and freshly ground black pepper
•2 tablespoons olive oil
•1 large onion, diced
•2 carrots, diced
•2 celery stalks, diced
•4 garlic cloves, minced
•2 tablespoons tomato paste
•1 cup dry red wine
•1 can (28 oz) crushed tomatoes
•2 cups beef broth
•1 bay leaf
•1 teaspoon dried thyme
•1/2 teaspoon red pepper flakes (optional)
For the Pasta:
•12 oz pappardelle pasta
•Fresh parsley or basil, chopped (for garnish)
•Freshly grated Parmesan cheese (for serving)
Instructions
1.Prepare the Short Ribs:
•Season short ribs generously with salt and pepper.
•Heat olive oil in a large Dutch oven over medium-high heat.
•Sear the short ribs on all sides until browned (about 3-4 minutes per side). Remove and set aside.
2.Sauté Vegetables:
•In the same pot, add the onions, carrots, and celery. Cook for 5-7 minutes until softened.
•Stir in garlic and tomato paste, cooking for another 1-2 minutes until fragrant.
3.Deglaze and Build Flavor:
•Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes to reduce slightly.
•Add the crushed tomatoes, beef broth, bay leaf, thyme, and red pepper flakes.
4.Braise the Short Ribs:
•Return the short ribs to the pot, ensuring they’re mostly submerged in the liquid.
•Cover and simmer on low heat for 2.5 to 3 hours, or until the meat is fall-off-the-bone tender. (Alternatively, cook in a 325°F oven.)
5.Shred the Meat:
•Remove the short ribs from the pot and shred the meat, discarding any bones and excess fat.
•Return the shredded meat to the sauce and stir to combine. Simmer uncovered for 10-15 minutes to thicken if needed. Adjust seasoning with salt and pepper.
6.Cook the Pasta:
•Cook pappardelle in a large pot of salted boiling water until al dente. Drain and reserve 1/2 cup of pasta water.
•Toss the pasta with the ragu, adding reserved pasta water if necessary to loosen the sauce.
7.Serve:
•Plate the pappardelle and ragu. Garnish with fresh parsley or basil and sprinkle generously with Parmesan cheese.
Tips:
•Make Ahead: The ragu tastes even better the next day, making it perfect for meal prep.
•Pairing: Serve with a glass of red wine, such as Chianti or Cabernet Sauvignon, for a complete dining experience.
Enjoy your delicious short rib ragu!
