Description
A heartwarming dish of slow-cooked short ribs in a rich ragu, served over al dente pappardelle pasta.
Ingredients
Scale
- Bone-in short ribs
- Pappardelle pasta (or tagliatelle or fettuccine)
- 1 cup dry red wine (Merlot or Cabernet Sauvignon)
- 1 medium onion, diced
- 2 carrots, diced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 cups beef broth (or homemade bone broth)
- Fresh rosemary
- Fresh thyme
- 2 tablespoons olive oil
Instructions
- Season short ribs with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat and sear the short ribs for 3-4 minutes per side until browned. Remove and set aside.
- Add diced onions, carrots, and minced garlic to the pot and sauté until softened, about 5 minutes.
- Stir in tomato paste and cook for 2 minutes. Deglaze with red wine, scraping up browned bits, and let simmer until reduced by half.
- Return short ribs to the pot with broth, rosemary, and thyme, covering the meat three-quarters of the way.
- Bring to a simmer, cover, and reduce heat to low. Braise for 2.5 to 3 hours until meat is tender.
- Remove short ribs, shred meat with two forks, discard bones, and return shredded meat to sauce.
- Cook pappardelle in salted boiling water according to package instructions, then drain.
- Toss cooked pasta with ragu and serve with fresh herbs and Parmesan cheese.
Notes
For a lighter version, use vegetable broth instead of beef broth. Consider adding sautéed mushrooms for extra umami.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 500mg
- Fat: 23g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 90mg
Keywords: short rib, ragu, pappardelle, comfort food, Italian cuisine, family recipe