Ingredients:
- 2 lbs beef short ribs
- 2 tablespoons extra virgin olive oil
- 1 large onion, finely chopped
- 2 medium carrots, diced
- 2 celery stalks, finely diced
- 4 cloves garlic, minced
- 1 tablespoon concentrated tomato paste
- 1 cup robust red wine (Chianti recommended)
- 1 can (14 oz) diced tomatoes, with juice
- 2 cups rich beef broth
- 1 bay leaf
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Sea salt and freshly cracked black pepper, to taste
- 12 oz pappardelle pasta
- Fresh parsley, chopped (for garnish)
- Freshly grated Parmesan cheese (for serving) Instructions:
- Sear the Short Ribs: Generously season the short ribs with salt and pepper. In a large Dutch oven, heat the olive oil over medium-high heat. Add the short ribs in batches, searing until browned all around, approximately 3-4 minutes per side. Remove the ribs and set aside.
- Sauté the Mirepoix: In the same pot, add the chopped onion, carrots, and celery. Sauté for 5-7 minutes until the veggies become tender and fragrant. Add the minced garlic and sauté for another 1-2 minutes.
- Build Flavor: Mix in the tomato paste and cook for 1 minute to meld the flavors. Pour in the red wine, scraping the bottom of the pot to incorporate the flavorful brown bits. Allow the mixture to simmer and reduce for about 5 minutes.
- Combine & Simmer: Return the seared short ribs to the pot, along with the diced tomatoes, beef broth, bay leaf, oregano, and thyme. Bring this to a gentle simmer, cover, and lower the heat. Let it cook for about 2.5 to 3 hours until the ribs are fork-tender and fall off the bone.
- Cook the Pappardelle: While the ragu simmers, bring a large pot of salted water to a rolling boil. Add the pappardelle and cook according to the package’s directions until al dente. Drain the pasta and set aside.
- Finalize the Ragu: Once the short ribs are tender, remove them from the pot. Use two forks to