Ingredients
- 2 lbs bone-in short ribs
- 12 oz fresh pappardelle pasta
- 2 tbsp olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 can (28 oz) whole tomatoes
- 1 cup dry red wine
- 2 cups beef stock
- 1 tsp fresh thyme
- 1 tsp fresh rosemary
- Salt and pepper to taste
Instructions
- In a heavy-bottomed skillet or Dutch oven, heat olive oil over medium-high heat. Season short ribs with salt and pepper, then sear on all sides until browned (about 4-5 minutes per side).
- Remove the ribs from the pan and set aside. Add chopped onions, carrots, and celery to the same pan. Sauté until softened (about 6-7 minutes).
- Stir in minced garlic and cook for an additional minute. Pour in the red wine, scraping down the bottom to release any brown bits. Allow the wine to reduce by half.
- Add the tomatoes, beef stock, thyme, and rosemary back into the pan. Nestle the seared short ribs into the sauce.
- Bring to a gentle simmer, lower the heat, cover, and let it cook for 2.5 to 3 hours until the ribs are fork-tender.
- Cook the pappardelle in a large pot of salted boiling water according to package instructions until al dente. Drain and reserve some pasta water.
- After the ragu has simmered, shred the short ribs and mix back into the sauce. Toss in the pappardelle, adding a splash of reserved pasta water. Serve hot with fresh herbs and grated Parmesan.
Notes
For a lighter version, use chicken thighs instead of short ribs. For a vegetarian twist, substitute beef stock with vegetable stock and use portobello mushrooms.
- Prep Time: 20 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Italian
- Diet: Meat