Pappardelle with Short Rib Ragu
Cook
3 hours
Prep Time
30 mins
Total Time
3 hours & 30 mins
Serves
6
Ingredients
- For the Short Rib Ragu:
- 2 pounds bone-in beef short ribs
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 cup red wine (optional)
- 1 can (28 oz) crushed tomatoes
- 2 cups beef broth
- 2 sprigs fresh thyme (or 1 teaspoon dried thyme)
- 1 bay leaf
- For the Pasta:
- 1 pound pappardelle pasta
- Freshly grated Parmesan cheese, for serving
- Fresh basil or parsley, chopped, for garnish
Kitchen Tools Needed:
- Dutch oven or large heavy pot
- Tongs or spatula
- Large pot (for boiling pasta)
- Wooden spoon or spatula
- Knife and cutting board
Steps
- Season and Sear the Short Ribs: Pat the short ribs dry and generously season them with salt and pepper. Heat the olive oil in a Dutch oven or large heavy pot over medium-high heat. Sear the short ribs on all sides until browned, about 3-4 minutes per side. Remove the short ribs and set aside.
- Sauté the Vegetables: In the same pot, add the diced onion, carrots, and celery. Cook for about 5-6 minutes until the vegetables are softened. Add the garlic and cook for another minute until fragrant.
- Add Tomato Paste and Wine: Stir in the tomato paste and cook for 1-2 minutes to deepen the flavor. Pour in the red wine (if using) and let it simmer for 2-3 minutes to reduce slightly.
- Add Tomatoes and Broth: Stir in the crushed tomatoes, beef broth, thyme, and bay leaf. Return the short ribs to the pot, ensuring they are submerged in the sauce. Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 2 1/2 to 3 hours, or until the short ribs are tender and fall off the bone.
- Shred the Short Ribs: Once the short ribs are done, remove them from the pot and shred the meat, discarding any bones or excess fat. Return the shredded meat to the pot and stir it into the sauce. Simmer uncovered for an additional 10-15 minutes to thicken the sauce. Adjust seasoning with salt and pepper to taste.
- Cook the Pappardelle: While the ragu simmers, bring a large pot of salted water to a boil. Cook the pappardelle according to the package instructions until al dente. Drain the pasta, reserving about 1/2 cup of pasta water.
- Combine and Serve: Toss the pappardelle with the short rib ragu, adding a splash of pasta water if needed to loosen the sauce. Serve with freshly grated Parmesan cheese and a sprinkle of fresh basil or parsley.
Macros:
Total Calories: 620
Carbs: 50g
Proteins: 36g
Fats: 30g