Short Rib Ragu With Pappardelle
This Short Rib Ragu with Pappardelle is a luxurious Italian dish, drawing inspiration from the rustic kitchens of Tuscany. It marries tender, slow-cooked beef with a rich, savory sauce, perfectly paired with broad, silky pappardelle. A modern twist on the classic ragu brings depth and warmth to your dining experience.
Ingredients
Ingredients
- 2 pounds bone-in beef short ribs - preferably organic
2 tablespoons olive oil - extra virgin
1 cup onion - finely chopped
2 cloves garlic - minced
1 cup carrots - diced
1 cup celery - diced
2 tablespoons tomato paste
1 cup red wine - preferably Chianti
2 cups beef stock (beef broth or beef bouillon) - low sodium
1 14-ounce can crushed tomatoes
1 teaspoon dried thyme
1 teaspoon dried rosemary- 1 pound pappardelle pasta - fresh if possible
1 pinch salt - to taste
1 pinch ground black pepper - to taste
¼ cup parsley - fresh, chopped for garnish
Instructions
- Heat the olive oil over medium-high heat in a large dutch oven until shimmering. Season the short ribs generously with salt and pepper.
- Sear the short ribs in batches, ensuring each side is browned (about 7 minutes per side), then remove from the pot and set aside.
- Reduce the heat to medium and add the onions, carrots, and celery. Sauté until the onions are translucent and the vegetables are tender, about 10 minutes.
- Stir in the garlic and tomato paste, cooking until the tomato paste darkens slightly, about 3 minutes.
- Deglaze the pan with the red wine, using a wooden spoon to scrape up any browned bits from the bottom. Reduce by half.
- Return the short ribs to the pot, along with any accumulated juices. Add the beef broth, crushed tomatoes, thyme, and rosemary. Bring to a simmer.
- Reduce the heat to low, cover, and let the ragu gently cook for 3-4 hours, or until the meat is falling off the bone.
- Remove the short ribs from the pot and shred the meat, discarding any bones and excess fat. Return meat to the sauce.
- Cook the pappardelle according to package instructions until al dente. Drain and toss with the ragu.
- Serve the pappardelle topped with a generous scoop of ragu, garnished with fresh parsley.
Notes
For a faster alternative to caramelizing the onions, add a pinch of baking soda. To make this dish dairy-free, ensure your broth is free from any dairy additives.
Nutrition
Calories: 894kcalCarbohydrates: 94gProtein: 52gFat: 29gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 0.1gCholesterol: 193mgSodium: 491mgPotassium: 1504mgFiber: 6gSugar: 8gVitamin A: 5981IUVitamin C: 13mgCalcium: 113mgIron: 7mg
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