Ingredients
- 2 lbs bone-in short ribs
- 12 oz pappardelle pasta
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 carrot, chopped
- 2 tbsp tomato paste
- 1 cup dry red wine
- 4 cups low-sodium beef broth
- 2 tsp fresh thyme, chopped
- 2 tsp fresh rosemary, chopped
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Prepare the Ingredients: Chop onion, garlic, and carrot.
- Brown the Short Ribs: In a pot, heat olive oil and sear short ribs until browned. Remove and set aside.
- Sauté the Aromatics: In the same pot, sauté onion, carrot, and garlic until soft.
- Deglaze with Red Wine: Add red wine, scraping the pot to lift browned bits.
- Add Tomato Paste and Broth: Stir in tomato paste and beef broth, then return the short ribs along with thyme and rosemary.
- Cover and Cook Slowly: Simmer for 2.5 to 3 hours until the meat is tender.
- Cook the Pappardelle: Prepare pappardelle according to package directions.
- Combine and Serve: Add pappardelle to the ragu, toss gently, and serve hot with grated Parmesan.
Notes
You can substitute short ribs with chuck roast or mushroom for a vegetarian version. Use wider noodles like tagliatelle if pappardelle isn’t available.
- Prep Time: 20 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Italian
- Diet: Regular