Description
A comforting slow-cooked short rib ragù served over silky pappardelle, perfect for gatherings or cozy dinners.
Ingredients
Scale
- 2 lbs beef short ribs
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 carrot, chopped
- 1 celery stalk, chopped
- 1 can (28 oz) crushed tomatoes
- 1 cup red wine
- 1 tablespoon tomato paste
- Salt and pepper to taste
- Fresh basil, for garnish
- Pappardelle pasta
Instructions
- Preheat the oven to 325°F (165°C).
- Heat olive oil over medium-high heat in a large oven-safe pot until shimmering.
- Season the short ribs with salt and pepper, then brown them in the pot for 3-4 minutes per side.
- Remove the ribs and set aside.
- Toss in chopped onion, garlic, carrot, and celery in the same pot, sauté for about 5 minutes.
- Stir in crushed tomatoes, red wine, and tomato paste, scraping up any flavorful bits from the bottom.
- Return the short ribs to the pot, bring to a simmer, then cover and transfer to oven.
- Cook for 2-3 hours until meat is tender and sauce has thickened.
- Remove short ribs, shred the meat and return to the sauce.
- Cook pappardelle according to package instructions and serve topped with the ragù and fresh basil.
Notes
Make-ahead tips: Allow the ragù to meld in the fridge overnight for enhanced flavor. Can be reheated in the microwave or on the stove.
- Prep Time: 15 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 550
- Sugar: 8g
- Sodium: 500mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 120mg
Keywords: short rib, ragù, Italian pasta, comfort food, slow cooking