Short Rib Ragu

Short Rib Ragu is one of my favorite pastas to make. It's definately a labor of love, but its worth it because you get to eat the most delicious comforting meal. This is the perfect Sunday Dinner meal. If you've never tried this before, I BEG YOU (lol) to try out my recipe and you'll understand my love for Short Rib Ragu.

What you'll need :

• 4lbs of bone in short ribs

• 1 small yellow onion (finely chopped)

• 1 carrot (finely diced)

• 2 celery stalks (finely chopped)

• 6 garlic cloves (minced)

• 3 cups beef broth

• 1 tsp better than bouillon beef

• 28 oz can of crushed tomatoes

• 4 oz tomato paste

• 1/2 bottle of red wine (cab sav, merlot , chianti, pinot noir)

• salt and pepper

• fresh herbs

  • thyme, rosemary, 2 basil leaves, 2 bay leaves (i like to tie it in kitchen twine, that is optional , you can also just toss them in the pot.

• parmesan rind (optional)

• parmesan reggiano

• 1 cup of reserved pasta water.

• 1/4 cup heavy cream (optional)

• 1lb pappardelle

Directions:

1. Pat dry your short ribs with some paper towels, and then generously season with salt on all sides. On medium high heat add 1tbsp of oil to your dutch oven. Once hot add your short ribs in batches (don't overcrowd). Sear on all sides. Remove and set aside. Once done remove some of the oil using a paper towel.

2. On medium heat add your onions, celery, and carrots and cook for 8-10 mins or until the veggies have browned. Add garlic and sauté for 1 min.

3. Pre-heat oven to 325

4. Add in tomato paste and cook for 2-3 mins.

5. Turn your heat to medium- high and add your red wine. Stir contantly and make sure to scrape up the bits at the bottom of the pot. Let that cook for 3-4 mins

6. Add the broth, beef BTB,crushed tomatoes, short ribs, herbs and parm rind and mix well. Bring to a boil , and then place in the oven at 325 for 3 hrs or until fork tender.

7. Remove the short ribs , herbs and parm rind from pot. Transfer your short ribs to a plate. Remove the bones and shred with 2 forks and add it back to the pot. Turn heat to medium-low and pour in heavy creaam and stir occasionally. Adjust seasonings.

8. Heavily salt your pasta water bring to a boil. Boil your noodles to al dente and make sure to reserve 1 cup pasta water.

9. Add your noodles to the ragu and toss gently until combined, add a little reserved pasta water at a time and gently toss. Cook on medium high heat for 1-2 minutes. You want the sauce to coat the noodles.

10. Serve and top with lots of parmesan reggiano and some fresh basil and enjoy.