Description
A hearty and flavorful Red Wine Braised Short Rib Ragu served over pappardelle pasta, perfect for a comforting meal.
Ingredients
Scale
- 3 lbs (1.3 kg) bone-in beef short ribs
- Salt & black pepper, to taste
- 2 tbsp olive oil
- 1 large onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 2 cups red wine (dry, like Cabernet or Merlot)
- 2 cups beef broth
- 1 can (28 oz) crushed tomatoes
- 2 bay leaves
- 2 sprigs fresh rosemary
- 3 sprigs thyme
- 1 lb (450 g) pappardelle pasta (or tagliatelle)
- Fresh parsley, chopped
- Freshly grated Parmesan cheese
Instructions
- Preheat oven to 325°F (160°C).
- Season short ribs generously with salt and pepper.
- Heat olive oil in a Dutch oven over medium-high heat.
- Sear ribs on all sides until browned. Remove and set aside.
- In the same pot, add onion, carrots, and celery. Cook 5–6 minutes until softened.
- Stir in garlic and tomato paste; cook 1 minute until fragrant.
- Deglaze with red wine, scraping up browned bits. Simmer 5 minutes.
- Add beef broth, crushed tomatoes, bay leaves, rosemary, and thyme. Stir.
- Return short ribs to the pot. Cover and place in oven.
- Braise for 2 ½ – 3 hours, until meat is tender and falling off the bone.
- Remove ribs and discard bones. Shred beef into bite-sized pieces.
- Skim excess fat from sauce. Return shredded beef to pot and simmer 10 minutes.
- Boil pappardelle in salted water until al dente. Drain and toss with ragu.
- Plate pasta topped with generous ragu, fresh parsley, and Parmesan cheese.
Notes
- For a richer flavor, use a full-bodied red wine.
- Allow the ragu to sit for a few hours or overnight for the flavors to meld.
- This dish can be made ahead and reheated before serving.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Braising
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 6g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 120mg