Short Rib Ragu

Short Rib Ragu is one of my favorite pastas to make. It’s definitely a labor of love, but so worth it. The end result is the most delicious, comforting meal...the perfect Sunday dinner. If you’ve never tried this before, I beg you (lol) to try it once and you’ll understand my love for Short Rib Ragu.

What You’ll Need:

• 4 lbs 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 base

• 28 oz can crushed tomatoes

• 4 oz tomato paste

• ½ bottle red wine (Cabernet Sauvignon, Merlot, Chianti, or Pinot Noir)

• Salt & pepper

• Fresh herbs — thyme, rosemary, 2 basil leaves, 2 bay leaves (tie in kitchen twine or toss in pot)

• Parmesan rind (optional)

• Parmesan Reggiano, freshly grated

• 1 cup reserved pasta water

• ¼ cup heavy cream (optional)

• 1 lb pappardelle pasta

Directions:

    1.    Pat short ribs dry with paper towels and generously season with salt on all sides. Heat 1 tbsp oil in a Dutch oven over medium-high. Sear short ribs in batches on all sides (don’t overcrowd). Remove and set aside. Carefully blot out some excess oil with a paper towel.

    2.    Reduce heat to medium. Add onion, celery, and carrot. Cook 8–10 minutes, until softened and browned. Add garlic and sauté 1 minute.

    3.    Preheat oven to 325°F.

    4.    Stir in tomato paste and cook 2–3 minutes.

    5.    Turn heat to medium-high, add red wine, and deglaze the pot. Scrape up browned bits and let cook 3–4 minutes.

    6.    Add beef broth, beef base, crushed tomatoes, short ribs, herbs, and parmesan rind. Mix well, bring to a boil, then cover and transfer to the oven. Braise 3 hours, or until ribs are fork-tender.

    7.    Remove short ribs, herbs, and parmesan rind from the pot. Shred meat with two forks, discarding bones, then return meat to the pot. Stir in heavy cream (if using) and adjust seasoning.

    8.    Bring a large pot of salted water to a boil. Cook pappardelle until al dente, reserving 1 cup pasta water.

    9.    Add pasta to ragu. Toss gently, adding reserved pasta water a little at a time until sauce clings to noodles. Cook 1–2 minutes on medium-high to let flavors marry.

    10.    Serve topped with plenty of grated Parmesan Reggiano and fresh basil. Enjoy!