Description
A rich and hearty short rib ragu served over velvety pappardelle pasta, perfect for family gatherings and special occasions.
Ingredients
Scale
- 2 lbs short ribs
- 12 oz pappardelle pasta
- 1 cup dry red wine (like Cabernet Sauvignon)
- 4 cups beef broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) crushed tomatoes
- 1 carrot, chopped
- 1 celery stalk, chopped
- 2 sprigs fresh thyme
- 2 bay leaves
- Salt and pepper, to taste
- Olive oil, for searing
- Fresh parsley, for garnish
- Grated Parmesan cheese, for serving
Instructions
- Heat olive oil in a heavy pot over medium-high heat. Season the short ribs with salt and pepper, then sear them until golden brown on all sides.
- Remove the short ribs and set them aside. In the same pot, add chopped onions, carrot, and celery, sauté until softened.
- Stir in minced garlic and cook for a minute until fragrant. Follow with diced and crushed tomatoes, stirring well.
- Pour in the red wine, scraping up any brown bits from the bottom of the pot. Let it simmer for a few minutes.
- Return the short ribs to the pot and add beef broth, thyme, and bay leaves. Bring to a gentle simmer, cover, and reduce heat. Let it stew for about 2–3 hours until the short ribs are tender.
- In a separate pot, boil salted water and cook the pappardelle according to package instructions until al dente. Reserve a bit of pasta water before draining.
- Remove the short ribs from the sauce and shred the meat. Discard any bones. Fold the shredded meat back into the ragu, adding a splash of reserved pasta water.
- Serve the ragu over the warm pappardelle, garnishing with fresh parsley and grated Parmesan.
Notes
For a lighter version, swap beef broth for vegetable broth. Short ribs can be substituted with chuck roast.
- Prep Time: 30 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg
Keywords: short rib ragu, pappardelle, Italian pasta, hearty meal, family recipe