Short Rib Ragù over Pappardelle

• 2 pounds short ribs, cut into 2-inch pieces
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1 carrot, finely chopped
• 1 celery stalk, finely chopped
• 2 cups crushed tomatoes
• 1 cup red wine
• 2 cups beef broth
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and freshly ground black pepper
• 12 ounces pappardelle pasta
• Fresh parsley, chopped, for garnish

Steps

1. 1 Season the short ribs with salt and pepper. Heat olive oil in a large pot over medium-high heat and sear the ribs until browned on all sides. Remove and set aside.
2. 2 In the same pot, add the onion, garlic, carrot, and celery. Sauté until softened.
3. 3 Stir in the tomato paste and cook for another minute.
4. 4 Deglaze the pot with red wine, scraping up any browned bits from the bottom.
5. 5 Return the short ribs to the pot. Add crushed tomatoes, beef broth, oregano, and basil. Bring to a simmer, reduce heat to low, cover, and cook for 3 hours, stirring occasionally.
6. 6 About 20 minutes before serving, cook pappardelle according to package instructions.
7. 7 Taste the ragù and adjust seasoning if necessary. Drain pasta and toss with the ragù.
8. 8 Serve in deep bowls, garnished with chopped parsley.

Equipment

• Large pot
• Tongs
• Wooden spoon

Variations

• Add a splash of cream for a richer sauce.
• Substitute pappardelle with your favorite pasta shape.

Substitutions

• If short ribs are not available, use beef chuck roast cut into chunks.
• For a lighter version, use turkey or chicken broth instead of beef broth.

Pairings

• Serve with a glass of red wine, like a robust Cabernet Sauvignon.
• Warm, crusty bread to soak up the delicious sauce.

Nutrition

Tips

• For even more flavor, make the ragù a day ahead and reheat before serving.
• If the sauce is too thick, thin with a bit more beef broth or water.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of water or broth.

Freezing: Freezes well for up to 3 months. Thaw in the fridge overnight before reheating.

Serving Suggestions

• Pair with a crisp salad dressed in a light vinaigrette.
• A sprinkle of grated Parmesan or a drizzle of olive oil on top for extra flair.

FAQ