Description
A rich and savory beef short rib ragu served over wide pappardelle pasta.
Ingredients
Scale
- 2 lbs bone-in beef short ribs
- 2 tbsp olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 cup dry red wine
- 1 (28 ounce) can crushed tomatoes
- 2 cups beef broth
- 1 bay leaf
- 1 tsp dried thyme
- Salt and black pepper to taste
- 1 lb pappardelle pasta
- Fresh parsley, chopped, for garnish
Instructions
- Preheat oven to 325°F (160°C).
- 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. Remove ribs and set aside.
- Add onion, carrots, and celery to the Dutch oven. Cook until softened, about 8-10 minutes.
- Add garlic and cook for 1 minute more until fragrant.
- Pour in red wine and scrape up any browned bits from the bottom of the pot. Let simmer until reduced by half.
- Return short ribs to the pot. Add crushed tomatoes, beef broth, bay leaf, and thyme. Season with salt and pepper.
- Bring to a simmer, then cover and transfer to the preheated oven. Braise for 3-4 hours, or until the meat is tender and falling off the bone.
- Remove short ribs from the pot. Shred the meat, discarding bones and excess fat. Return shredded meat to the sauce.
- Cook pappardelle pasta according to package directions. Drain.
- Toss the cooked pasta with the ragu.
- Serve immediately, garnished with fresh parsley.
Notes
- For a deeper flavor, you can brown the short ribs in batches.
- Adjust seasoning to your preference.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 25 min
- Cook Time: 4 hours
- Category: Dinner
- Method: Braising
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 750
- Sugar: 10g
- Sodium: 800mg
- Fat: 40g
- Saturated Fat: 15g
- Unsaturated Fat: 25g
- Trans Fat: 1g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 45g
- Cholesterol: 150mg
Keywords: short rib ragu, pappardelle, beef ragu, slow cooker, braised beef, pasta dish, Italian dinner