Salt (for boiling pasta water)
Instructions:
1. Prepare the Short Ribs Ragu:
Brown the short ribs: Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Season the short ribs with salt and pepper, then sear them on all sides until browned (about 3-4 minutes per side). Remove the short ribs and set them aside.
Sauté vegetables: In the same pot, add the chopped onions, carrots, and celery. Sauté for about 5-7 minutes until softened. Add the garlic and cook for another minute until fragrant.
Deglaze with wine: Pour in the red wine and scrape up any browned bits from the bottom of the pot. Allow the wine to reduce for about 5 minutes.
Add liquids and herbs: Stir in the crushed tomatoes, beef broth, tomato paste, thyme, and bay leaf. Return the short ribs to the pot, ensuring they’re mostly submerged in the liquid. Bring to a simmer.
Slow cook: Cover the pot with a lid and reduce the heat to low. Let the ragu cook for 2.5 to 3 hours, or until the short ribs are tender and easily pull apart with a fork.
Shred the meat: Once cooked, remove the short ribs from the pot. Use two forks to shred the meat, discarding the bones. Return the shredded meat to the ragu and stir to combine. Taste and adjust seasoning with salt and pepper.
2. Cook the Pappardelle:
Boil the pasta: While the ragu is simmering, bring a large pot of salted water to a boil. Cook the pappardelle according to the package instructions (usually 2-3 minutes for fresh pasta or about 8-10 minutes for dried pasta).
Drain: Drain the pasta, reserving about 1 cup of pasta water.
3. Assemble the Dish:
Combine: Toss the cooked pappardelle with the short ribs ragu, adding a bit of reserved pasta water if needed to thin the sauce.
Serve: Plate the pasta with the ragu, and garnish with fresh parsley or basil.
Enjoy your comforting Short Ribs Ragu with Pappardelle!
This dish is rich, hearty, and perfect for a cozy meal. Let me know if you’d like a variation or any more tips!
