Short Rib Beef Ragu with Pappardelle Pasta
A comforting bowl of Short Rib Beef Ragu with Pappardelle Pasta, perfect for family gatherings or cozy dinners.
Equipment
- Large Pot or Dutch Oven
- Mixing Bowl
- Wooden Spoon
Ingredients
Main Ingredients
- 3 pounds Boneless Short Ribs Look for well-marbled cuts.
- 2 tablespoons Olive Oil Extra virgin recommended.
- 1 medium Onion, finely chopped
- 2 cloves Garlic, minced
- 2 medium Carrots, diced
- 2 stalks Celery, diced
- 28 ounces Crushed Tomatoes High-quality canned or fresh when in season.
- 2 cups Beef Broth Homemade preferred.
- 1 leaf Bay Leaf
- 1 teaspoon Dried Oregano
- 1 teaspoon Dried Thyme
- to taste Salt and Pepper For seasoning.
- 12 ounces Pappardelle Pasta Fresh or dried.
- to taste Fresh Parsley, chopped For garnish.
- to taste Grated Cheese (Parmesan or Pecorino Romano) For serving.
Instructions
- Pat the short ribs dry with paper towels and season with salt and pepper.
- Heat olive oil in a large pot over medium-high heat. Sear the short ribs on all sides until browned, about 3-4 minutes per side. Remove and set aside.
- Sauté onions, carrots, and celery in the same pot for 5-7 minutes until softened. Add minced garlic and cook for another minute.
- Return the short ribs to the pot. Add crushed tomatoes and beef broth, scraping the bottom for flavor. Stir in bay leaf, oregano, thyme, and season with salt and pepper.
- Bring to a simmer, cover, and cook on low for 2.5 to 3 hours until beef is fork-tender.
- Shred the beef into bite-sized pieces and stir back into the sauce. Adjust seasoning as needed.
- Cook pappardelle pasta according to package instructions until al dente. Drain and reserve a cup of pasta water.
- Combine the cooked pasta with the ragu, tossing to coat. Add reserved pasta water if needed for consistency.
- Serve garnished with parsley and grated cheese. Enjoy!
Notes
This dish can be made ahead of time and tastes even better the next day. It can also be frozen for up to three months.