Short Ribs Ragu with Pappardelle
Instructions:
- Prepare the Short Ribs:
- Season short ribs generously with salt and pepper.
- Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
- Sear short ribs on all sides until deeply browned (about 8-10 minutes). Remove and set aside.
- Sauté the Vegetables:
- In the same pot, reduce heat to medium and add onion, carrot, and celery. Cook for 6-8 minutes until softened.
- Add garlic and tomato paste, stirring for 1-2 minutes until fragrant.
- Deglaze and Simmer:
- Pour in the red wine, scraping up browned bits from the bottom of the pot. Simmer for 2-3 minutes to reduce slightly.
- Stir in crushed tomatoes, stock, thyme, rosemary, bay leaf, and red pepper flakes (if using). Return the short ribs to the pot, ensuring they are mostly submerged in the sauce.
- Cook the Ragu:
- Bring the mixture to a simmer, cover, and reduce heat to low. Cook for 2 1/2 to 3 hours, stirring occasionally, until the short ribs are tender and falling off the bone.
- Alternatively, cook in a 325°F (160°C) oven for the same duration.
- Shred the Short Ribs:
- Remove the short ribs from the pot and shred the meat using two forks, discarding bones and excess fat. Return the meat to the sauce, stirring to combine.
- Add balsamic vinegar if desired, and season with additional salt and pepper to taste.
- Cook the Pasta:
- Boil pappardelle in salted water until al dente. Reserve 1/2 cup pasta water, then drain the rest.
- Assemble and Serve:
- Toss the cooked pasta with the ragu, adding a splash of reserved pasta water if needed to coat evenly.
- Serve topped with Parmesan cheese and fresh parsley.
This Short Ribs Ragu with Pappardelle is a rich, flavor-packed dish that pairs beautifully with a glass of red wine. Let me know if you’d like tips on variations or sides!
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