Braised short rib ragu, pappardelle
Braised short rib ragu, pappardelle
Ingredients
For the Short Rib Ragu
- 3 pounds bone-in beef short ribs, trimmed of excess fat
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 2 tablespoons olive oil
- 1 yellow onion, large, diced
- 2 carrots, medium, peeled and diced
- 2 celery stalks, diced
- 4 garlic, cloves, minced
- 2 tablespoons tomato paste
- 1 1/2 cups dry red wine, such as Cabernet Sauvignon or Merlot
- 1 can crushed tomatoes, 28 ounce
- 4 cups beef broth, low sodium
- 2 bay leaves
- 4 sprigs fresh thyme
- 1 sprig fresh rosemary
For Serving
- 1 pound pappardelle
- 1/4 cup fresh parsley, chopped, for garnish
- 1/2 cup Parmesan cheese, freshly grated, for garnish
Instructions
- 1
Preheat oven to 325°F. Pat the beef short ribs dry with paper towels and season generously with 1 1/2 teaspoons of kosher salt and 1/2 teaspoon of black pepper on all sides.
⏱️ 5 min•🌡️ 325°F - 2
Heat 2 tablespoons of olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the short ribs in batches, ensuring not to overcrowd the pot, until deeply browned on all sides, about 3-4 minutes per side. Remove the short ribs from the pot and set aside.
⏱️ 15 min - 3
Reduce the heat to medium. Add the diced yellow onion, carrots, and celery to the same pot. Cook, stirring occasionally, until the vegetables soften, about 8-10 minutes. Add the minced garlic and tomato paste, and cook for another 2 minutes, stirring constantly until fragrant.
⏱️ 12 min - 4
Pour in 1 1/2 cups of dry red wine, scraping up any browned bits from the bottom of the pot with a wooden spoon. Bring to a simmer and cook for 5 minutes, allowing the alcohol to cook off slightly.
⏱️ 5 min - 5
Stir in the 28 ounce can of crushed tomatoes, 4 cups of beef broth, 2 bay leaves, 4 sprigs of fresh thyme, and 1 sprig of fresh rosemary. Return the seared short ribs to the pot, ensuring they are mostly submerged in the liquid. Bring the mixture to a gentle simmer.
⏱️ 5 min - 6
Cover the Dutch oven tightly with a lid and transfer it to the preheated oven. Braise for 3 to 3 1/2 hours, or until the short ribs are fork-tender and easily pull apart. The exact time will depend on the size and cut of the ribs.
⏱️ 210 min•🌡️ 325°F - 7
Carefully remove the Dutch oven from the oven. Transfer the short ribs to a large bowl and allow them to cool slightly. Skim any excess fat from the surface of the sauce in the pot. Remove and discard the bay leaves, thyme sprigs, and rosemary sprig.
⏱️ 10 min - 8
Using two forks, shred the tender short rib meat, discarding any bones or large pieces of fat. Return the shredded meat to the sauce in the Dutch oven. If the sauce is too thin, you can simmer it gently on the stovetop over medium heat, uncovered, until it thickens to your desired consistency, about 10-15 minutes.
⏱️ 15 min - 9
While the sauce simmers (if needed), bring a large pot of salted water to a rolling boil. Add 1 pound of pappardelle and cook according to package directions until al dente, usually 8-10 minutes. Reserve 1/2 cup of the pasta cooking water before draining.
⏱️ 10 min - 10
Add the drained pappardelle directly to the ragu in the Dutch oven. Toss to coat the pasta evenly with the sauce. If the sauce seems too thick, add a splash or two of the reserved pasta cooking water to achieve a silky consistency.
⏱️ 5 min - 11
Serve the braised short rib ragu immediately in large bowls, garnished with 1/4 cup of chopped fresh parsley and 1/2 cup of freshly grated Parmesan cheese.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Braised short rib ragu, pappardelle
Ingredients
For the Short Rib Ragu
- 3 pounds bone-in beef short ribs, trimmed of excess fat
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 2 tablespoons olive oil
- 1 yellow onion, large, diced
- 2 carrots, medium, peeled and diced
- 2 celery stalks, diced
- 4 garlic, cloves, minced
- 2 tablespoons tomato paste
- 1 1/2 cups dry red wine, such as Cabernet Sauvignon or Merlot
- 1 can crushed tomatoes, 28 ounce
- 4 cups beef broth, low sodium
- 2 bay leaves
- 4 sprigs fresh thyme
- 1 sprig fresh rosemary
For Serving
- 1 pound pappardelle
- 1/4 cup fresh parsley, chopped, for garnish
- 1/2 cup Parmesan cheese, freshly grated, for garnish
Instructions
- 1
Preheat oven to 325°F. Pat the beef short ribs dry with paper towels and season generously with 1 1/2 teaspoons of kosher salt and 1/2 teaspoon of black pepper on all sides.
⏱️ 5 min•🌡️ 325°F - 2
Heat 2 tablespoons of olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the short ribs in batches, ensuring not to overcrowd the pot, until deeply browned on all sides, about 3-4 minutes per side. Remove the short ribs from the pot and set aside.
⏱️ 15 min - 3
Reduce the heat to medium. Add the diced yellow onion, carrots, and celery to the same pot. Cook, stirring occasionally, until the vegetables soften, about 8-10 minutes. Add the minced garlic and tomato paste, and cook for another 2 minutes, stirring constantly until fragrant.
⏱️ 12 min - 4
Pour in 1 1/2 cups of dry red wine, scraping up any browned bits from the bottom of the pot with a wooden spoon. Bring to a simmer and cook for 5 minutes, allowing the alcohol to cook off slightly.
⏱️ 5 min - 5
Stir in the 28 ounce can of crushed tomatoes, 4 cups of beef broth, 2 bay leaves, 4 sprigs of fresh thyme, and 1 sprig of fresh rosemary. Return the seared short ribs to the pot, ensuring they are mostly submerged in the liquid. Bring the mixture to a gentle simmer.
⏱️ 5 min - 6
Cover the Dutch oven tightly with a lid and transfer it to the preheated oven. Braise for 3 to 3 1/2 hours, or until the short ribs are fork-tender and easily pull apart. The exact time will depend on the size and cut of the ribs.
⏱️ 210 min•🌡️ 325°F - 7
Carefully remove the Dutch oven from the oven. Transfer the short ribs to a large bowl and allow them to cool slightly. Skim any excess fat from the surface of the sauce in the pot. Remove and discard the bay leaves, thyme sprigs, and rosemary sprig.
⏱️ 10 min - 8
Using two forks, shred the tender short rib meat, discarding any bones or large pieces of fat. Return the shredded meat to the sauce in the Dutch oven. If the sauce is too thin, you can simmer it gently on the stovetop over medium heat, uncovered, until it thickens to your desired consistency, about 10-15 minutes.
⏱️ 15 min - 9
While the sauce simmers (if needed), bring a large pot of salted water to a rolling boil. Add 1 pound of pappardelle and cook according to package directions until al dente, usually 8-10 minutes. Reserve 1/2 cup of the pasta cooking water before draining.
⏱️ 10 min - 10
Add the drained pappardelle directly to the ragu in the Dutch oven. Toss to coat the pasta evenly with the sauce. If the sauce seems too thick, add a splash or two of the reserved pasta cooking water to achieve a silky consistency.
⏱️ 5 min - 11
Serve the braised short rib ragu immediately in large bowls, garnished with 1/4 cup of chopped fresh parsley and 1/2 cup of freshly grated Parmesan cheese.
⏱️ 3 min