ADVERTISEMENT
Ingredients You’ll Need
For the Ragu:
- 2 pounds short ribs, bone-in
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 can (14 ounces) crushed tomatoes
- 1 cup beef broth
- 1 cup red wine (such as Merlot)
- 2 tablespoons tomato paste
- 2 teaspoons dried thyme
- 2 bay leaves
- Salt and pepper, to taste
For the Pasta:
- 12 ounces pappardelle pasta
- Fresh parsley, chopped (for garnish)
- Grated Parmesan cheese (for serving)
How to Make Short Ribs Ragu with Pappardelle
Step 1: Brown the Short Ribs
In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Season the short ribs with salt and pepper, then add them to the pot. Sear the ribs on all sides until browned (about 4-5 minutes per side). Remove the short ribs and set them aside.
Step 2: Sauté the Vegetables
In the same pot, add the chopped onion, carrots, and celery. Cook until the vegetables are softened, about 5-7 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
Step 3: Deglaze and Build the Sauce
Add the red wine to the pot, scraping up any browned bits from the bottom. Allow the wine to simmer for about 5 minutes to reduce slightly. Stir in the crushed tomatoes, beef broth, tomato paste, thyme, and bay leaves. Return the short ribs to the pot and bring the mixture to a simmer.
Step 4: Slow Cook
Cover the pot and reduce the heat to low. Let the ragu simmer for 2.5 to 3 hours, or until the short ribs are tender and easily fall off the bone. Stir occasionally and check the liquid level, adding more broth or water if necessary.
Step 5: Cook the Pasta
About 15 minutes before the ragu is done, bring a large pot of salted water to a boil. Cook the pappardelle according to package instructions until al dente. Drain and set aside.
Step 6: Shred the Short Ribs
Once the ragu is finished cooking, remove the short ribs from the pot. Shred the meat, discarding the bones and any excess fat. Return the shredded meat to the sauce, stirring to combine. Taste and adjust seasoning with salt and pepper if needed.
Step 7: Serve
Serve the short ribs ragu over a bed of pappardelle pasta. Garnish with fresh parsley and a generous sprinkle of grated Parmesan cheese.
Kitchen Equipment Needed
- Large Dutch oven or heavy pot
- Cooking spoon or spatula
- Cutting board and knife
- Pot for boiling pasta
- Measuring cups and spoons
Tips and Recipe Variations
- Wine Substitutes: If you prefer not to use wine, beef broth or grape juice can work as a substitute.
- Make it Spicy: Add a pinch of red pepper flakes for a bit of heat.
- Vegetable Add-Ins: Feel free to add mushrooms or bell peppers for added texture and flavor.
- Pasta Options: While pappardelle is ideal, other pasta types like tagliatelle or fettuccine can also be used.
How to Store Leftovers
Store any leftover Short Ribs Ragu in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over low heat, adding a splash of broth or water if the sauce is too thick. The ragu can also be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
Pairing Suggestions
Complement your meal with these delicious sides:
- Garlic Bread: Serve warm, crusty garlic bread for a perfect accompaniment.
- Mixed Green Salad: A light salad with a tangy vinaigrette can balance the richness of the ragu.
- Roasted Vegetables: Seasonal roasted vegetables make for a nutritious and colorful side.
ADVERTISEMENT
