Short Rib Ragu

What You’ll Need:

• 4 lbs bone-in short ribs

• 1 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 (Optional)

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

2. Reduce heat to medium. Add onion, celery, and carrot. Season with a generous pinch of salt and black pepper. Cook 8–10 minutes, until softened. Add garlic and sauté 1 minute.

3. Preheat oven to 325°F.

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

5. Increase heat to medium-high. Add red wine to deglaze the pot, scraping up browned bits. Let cook 3–4 minutes.

6. Add beef broth, beef base, crushed tomatoes, short ribs, herbs, and parmesan rind. Stir to combine. Bring to a boil, 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 ( if necessary)

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 the noodles.

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