Description
Indulge in the rich and hearty flavors of this Braised Short Rib Ragu Pasta, a comforting Italian-inspired dish that is perfect for a cozy night in. Tender beef short ribs are braised to perfection in a flavorful tomato-based sauce, then tossed with pappardelle pasta and finished with a sprinkle of Parmesan and fresh parsley.
Ingredients
Scale
Short Ribs:
- 3 pounds bone-in beef short ribs
- 2 teaspoons salt
- 1 teaspoon black pepper
Ragu:
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 cup dry red wine
- 1 can (28 ounces) crushed tomatoes
- 2 cups beef broth
- 2 teaspoons fresh thyme leaves (or 1 teaspoon dried)
- 2 teaspoons fresh rosemary, chopped (or 1 teaspoon dried)
- 2 bay leaves
To Serve:
- 1 pound pappardelle pasta
- 1/2 cup grated Parmesan cheese
- fresh parsley, chopped, for garnish
Instructions
- Preheat the Oven: Preheat the oven to 325°F (165°C).
- Sear the Short Ribs: Pat the short ribs dry and season with salt and pepper. In a large Dutch oven, heat olive oil over medium-high heat and sear the ribs on all sides until browned, about 8 minutes. Transfer to a plate.
- Cook the Vegetables: In the same pot, add onion, carrots, and celery; cook for 5 minutes until softened. Stir in garlic and tomato paste; cook for 1 minute.
- Deglaze and Simmer: Deglaze the pot with red wine, scraping up browned bits. Simmer for 2 minutes. Add crushed tomatoes, beef broth, thyme, rosemary, and bay leaves. Return short ribs to the pot, cover, and transfer to the oven.
- Braise the Ribs: Braise for 2 1/2–3 hours until the meat is fork-tender. Remove ribs, shred meat, and discard bones. Skim excess fat from the sauce, return shredded beef to the pot, and simmer on the stovetop for 10 minutes.
- Cook the Pasta: Cook the pappardelle pasta in salted boiling water until al dente; drain and toss with the ragu.
- Serve: Serve the pasta topped with Parmesan and chopped parsley.
Notes
- This dish is even better the next day after flavors meld.
- For a richer sauce, stir in a splash of cream before serving.
- Prep Time: 20 minutes
- Cook Time: 3 hours 15 minutes
- Category: Main Course
- Method: Braising and Simmering
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1/6 recipe
- Calories: 640 kcal
- Sugar: 8 g
- Sodium: 880 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 57 g
- Fiber: 4 g
- Protein: 40 g
- Cholesterol: 130 mg
