Description
Indulge in the rich flavors of this Braised Short Rib Ragu Pasta, where tender beef short ribs are braised to perfection in a savory tomato-based sauce, served over pappardelle pasta and garnished with Parmesan and parsley.
Ingredients
Scale
Short Ribs:
- 2 ½ pounds bone-in beef short ribs
- Salt and black pepper to taste
- 2 tablespoons olive oil
Ragu:
- 1 medium yellow onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 cup dry red wine
- 1 (28-ounce) can crushed tomatoes
- 1 cup beef broth
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 1 bay leaf
To Serve:
- 12 ounces pappardelle or tagliatelle pasta
- Grated Parmesan cheese and chopped parsley
Instructions
- Prepare the Short Ribs: Season short ribs with salt and pepper. Sear in a Dutch oven until browned. Set aside.
- Make the Ragu: Saute onion, carrots, and celery. Add garlic, tomato paste, and wine. Stir in tomatoes, broth, herbs, and ribs. Braise in the oven.
- Shred the Meat: Remove ribs, shred meat, and return to the sauce. Simmer to thicken.
- Prepare the Pasta: Cook pasta al dente, then toss with the ragu.
- Serve: Top pasta with Parmesan and parsley. Enjoy!
Notes
- This ragu tastes even better the next day and can be frozen for later.
- For a smoother sauce, blend the vegetables before adding back the meat.
- Pair with crusty bread for a complete meal.
- Prep Time: 30 minutes
- Cook Time: 3 hours 15 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 610
- Sugar: 8g
- Sodium: 540mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 110mg
