Short Ribs Ragu with Pappardelle

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Description:
This Short Ribs Ragu with Pappardelle is a luxurious and comforting dish that features tender, slow-cooked short ribs in a rich, flavorful sauce served over wide, ribbon-like pasta. Perfect for special occasions or a cozy dinner at home, this ragu is sure to impress with its depth of flavor and melt-in-your-mouth texture.

Ingredients:

For the Ragu:

  • Beef short ribs: 2 lbs (900 g)
  • Olive oil: 2 tbsp
  • Onion (chopped): 1 large
  • Carrots (diced): 2 medium
  • Celery (diced): 2 stalks
  • Garlic (minced): 4 cloves
  • Tomato paste: 2 tbsp
  • Red wine: 1 cup (240 ml)
  • Beef broth: 2 cups (480 ml)
  • Canned diced tomatoes: 1 can (14.5 oz / 400 g)
  • Fresh thyme: 2-3 sprigs (or 1 tsp dried)
  • Bay leaves: 2
  • Salt: 1 tsp
  • Black pepper: ½ tsp

For the Pappardelle:

  • Pappardelle pasta: 12 oz (340 g)
  • Grated Parmesan cheese (for serving)
  • Fresh parsley (chopped, for garnish)

Instructions:

  1. Sear the short ribs:
    In a large Dutch oven or heavy pot, heat olive oil over medium-high heat. Season the short ribs with salt and pepper. Sear the ribs on all sides until browned, about 3-4 minutes per side. Remove and set aside.
  2. Sauté the vegetables:
    In the same pot, add chopped onion, diced carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened. Add minced garlic and tomato paste, cooking for another minute until fragrant.
  3. Deglaze the pot:
    Pour in the red wine, scraping the bottom of the pot to release any browned bits. Bring to a simmer and cook for about 5 minutes to reduce slightly.
  4. Add remaining ingredients:
    Return the seared short ribs to the pot. Add the beef broth, canned diced tomatoes, thyme, bay leaves, salt, and black pepper. Bring to a boil, then reduce the heat to low and cover. Let it simmer for 2-3 hours, or until the short ribs are tender and falling off the bone.
  5. Cook the pappardelle:
    About 20 minutes before the ragu is done, cook the pappardelle according to package instructions in salted boiling water. Drain and set aside.
  6. Shred the beef:
    Once the short ribs are tender, remove them from the pot. Discard the bay leaves and thyme sprigs. Shred the meat from the bones, discarding any excess fat and bones. Return the shredded beef to the sauce, stirring to combine.
  7. Serve:
    Toss the cooked pappardelle with the ragu sauce or plate it individually. Top with grated Parmesan cheese and chopped parsley for garnish.

Tips for Success:

  • Make ahead: This ragu can be made a day in advance, as the flavors deepen with time. Reheat gently before serving.
  • Wine substitution: If you prefer not to use wine, you can substitute with extra beef broth or a splash of balsamic vinegar for acidity.
  • Thickening the sauce: If the sauce is too thin after cooking, you can simmer it uncovered for a few more minutes to thicken.

Recommendations:

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. The ragu also freezes well for up to 3 months.
  • Serving suggestions: Pair with a side salad or crusty bread to soak up the delicious sauce.

Nutrition (per serving, approx. based on 6 servings):

  • Calories: 650
  • Protein: 35 g
  • Fat: 30 g
  • Carbohydrates: 60 g
  • Fiber: 3 g
  • Sugar: 4 g
  • Sodium: 800 mg

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