Description
A rich and savory short rib ragu served over pappardelle pasta, perfect for a comforting meal.
Ingredients
Scale
- 2 pounds bone-in beef short ribs
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- 1 small onion, finely diced
- 2 carrots, finely diced
- 2 celery stalks, finely diced
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 (28-ounce) can crushed tomatoes
- 2 cups beef broth
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 bay leaf
- ½ teaspoon red pepper flakes (optional)
- 12 ounces pappardelle or wide pasta
- ½ cup grated Parmesan cheese
- Fresh parsley, chopped
Instructions
- Season and Sear the Short Ribs – Pat the short ribs dry with paper towels, then season them generously with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Place the ribs in the pot and sear them on all sides until beautifully browned. Once browned, transfer the ribs to a plate and set aside.
- Build the Flavor Base – In the same pot, add diced onion, carrots, and celery. Cook for about 5–7 minutes until softened and fragrant. Add minced garlic and cook for another minute. Stir in tomato paste and let it cook for a couple of minutes.
- Create the Sauce – Pour in the crushed tomatoes and beef broth, stirring to combine. Add oregano, thyme, bay leaf, and red pepper flakes. Return the seared short ribs to the pot, nestling them into the sauce.
- Slow Simmer – Bring the sauce to a gentle simmer. Cover and cook on low heat for about 2½ to 3 hours. During this time, the short ribs slowly break down and become incredibly tender.
- Shred the Meat – Once the ribs are fork-tender, remove them from the pot. Discard the bones and shred the meat using two forks. Return the shredded beef to the sauce and stir well.
- Cook the Pasta – Cook the pasta according to package instructions until al dente. Reserve about ½ cup of pasta water before draining. Add the cooked pasta to the ragu and toss gently.
- Finish and Serve – Top with grated Parmesan and fresh parsley. Serve immediately while hot and comforting.
Notes
- This dish is perfect for a large family gathering or a cozy dinner party.
- For added richness, you can use a mix of beef broth and red wine.
- Leftover ragu can be stored in the refrigerator for up to 3 days or frozen for longer storage.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Main Dishes
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 650
- Sugar: 5g
- Sodium: 800mg
- Fat: 32g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 3g
- Protein: 45g
- Cholesterol: 120mg