Description
A hearty and soul-warming dish featuring tender short ribs simmered in a rich ragu, served over wide pappardelle pasta.
Ingredients
Scale
- 2 lbs bone-in short ribs
- 12 oz pappardelle pasta
- 2 tbsp extra virgin olive oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 carrots, chopped
- 2 (14 oz) cans San Marzano tomatoes
- 1 cup red wine
- 2 cups beef broth
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- Salt and pepper, to taste
Instructions
- Sear the short ribs: Season with salt and pepper and brown in olive oil over medium-high heat.
- Remove the short ribs and sauté chopped onions, garlic, and carrots in the same pot until onions are translucent.
- Deglaze with red wine, scraping the bottom of the pot, and let simmer until reduced by half.
- Add canned tomatoes and return short ribs to the pot with beef broth. Add rosemary and thyme, then bring to a boil.
- Slow cook the ragu on low for 2-3 hours until meat is tender.
- Cook the pappardelle according to package instructions in salted boiling water until al dente.
- Finishing touches: Shred the short ribs, return to the sauce, and adjust seasoning.
- Serve the pappardelle topped with the ragu, garnished with grated Parmesan and fresh herbs, if desired.
Notes
For a thicker sauce, remove the lid during the last hour of cooking. Excellent when paired with a spicy arugula salad.
- Prep Time: 15 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 8g
- Sodium: 750mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg
Keywords: short rib, ragu, pappardelle, Italian, comfort food, family dinner