Short Rib Ragu with Pappardelle

Experience the rich and robust flavors of this Short Rib Ragu with Pappardelle. Tender, slow-cooked short ribs pair wonderfully with a deep, flavorful tomato sauce, enhanced with a touch of red wine and aromatic herbs. When served over silky pappardelle, this dish provides a comforting and deeply satisfying eating experience, suitable for a relaxing dinner at home.

Ingredients

• 2 lbs bone-in short ribs
• 2 tbsp olive oil
• 1 whole onion, diced
• 2 cloves garlic, minced
• 1 cup red wine
• 28 oz can crushed tomatoes
• 2 cups beef broth
• 1 tbsp tomato paste
• 1 tbsp balsamic vinegar
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• 1/2 tsp red pepper flakes
• 1 lb pappardelle pasta
• 1/4 cup fresh parsley, chopped

Instructions

1. Preheat the oven to 325°F (163°C).
2. Season the short ribs well with salt and pepper.
3. Heat olive oil in a large Dutch oven over medium-high heat.
4. Sear the short ribs until browned on every side, then remove and set aside.
5. Add the onion and garlic to the pot, sautéing until they are soft.
6. Deglaze the pan with red wine, scraping up any browned bits from the bottom.
7. Mix in the crushed tomatoes, beef broth, tomato paste, balsamic vinegar, oregano, thyme, and red pepper flakes.
8. Return the short ribs to the pot and bring the mixture to a simmer.
9. Cover the pot and transfer it to the oven. Cook for 2.5 to 3 hours or until the meat is very tender.
10. After cooking, remove the ribs, shred the meat, discard the bones, and skim any excess fat from the sauce.
11. Prepare the pappardelle pasta according to the package instructions.
12. Combine the cooked pasta with the ragu, and then garnish with chopped parsley before serving.

Keywords: Comfort Food, Pasta, Tomato Sauce, Beef, Herbs

Spice Rack: Salt, Pepper, Dried Oregano, Dried Thyme, Red Pepper Flakes

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