Ingredients
Scale
- 2 pounds beef short ribs
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 tablespoon tomato paste
- 1 cup red wine (substitute beef broth if preferred)
- 1 can (28 ounces) crushed tomatoes
- 1 cup beef broth
- 2 sprigs fresh thyme
- 2 bay leaves
- 1 pound pappardelle pasta
- Freshly grated Parmesan cheese, for serving
Instructions
- Preheat your oven to 325°F.
- Season the short ribs generously with salt and black pepper.
- In a large oven-safe pot or Dutch oven, heat olive oil over medium-high heat. Add the short ribs and sear on all sides until browned, about 8-10 minutes. Remove the ribs and set them aside.
- Add the onion, garlic, carrots, and celery to the pot. Sauté until the vegetables are softened, about 5 minutes.
- Stir in the tomato paste and cook for an additional minute.
- Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let the wine reduce by half, about 5-7 minutes.
- Return the short ribs to the pot and add the crushed tomatoes, beef broth, thyme, and bay leaves. Bring to a simmer.
- Cover the pot and transfer it to the oven. Cook for 2 1/2 to 3 hours, or until the short ribs are fall-apart tender.
- Remove the pot from the oven and discard the thyme sprigs and bay leaves. Shred the meat using two forks, discarding any excess fat.
- Meanwhile, cook the pappardelle according to package instructions. Drain and add to the ragu, tossing to coat the pasta evenly.
- Serve with a generous sprinkle of freshly grated Parmesan cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International