rib and papperdelle ragu recipe

Here’s a recipe for a delicious short rib and pappardelle ragu:

Ingredients:

• 2 lbs beef short ribs
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 1 cup red wine
• 2 cups beef broth
• 1 can (14 oz) crushed tomatoes
• 2 tablespoons tomato paste
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 lb pappardelle pasta
• Grated Parmesan cheese for serving
• Chopped fresh parsley for garnish

Instructions:

1. Preheat your oven to 325°F (160°C).
2. Season the short ribs generously with salt and pepper. In a large Dutch oven or oven-safe pot, heat the olive oil over medium-high heat. Brown the short ribs on all sides, working in batches if necessary. Remove the short ribs from the pot and set aside.
3. In the same pot, add the diced onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Add the minced garlic and cook for another minute.
4. Pour in the red wine and scrape up any browned bits from the bottom of the pot. Let the wine simmer for a few minutes until slightly reduced.
5. Return the short ribs to the pot. Add the beef broth, crushed tomatoes, tomato paste, bay leaves, thyme, and oregano. Stir to combine.
6. Cover the pot with a lid and transfer it to the preheated oven. Let the short ribs braise in the oven for about 3-4 hours, or until the meat is tender and falling off the bone.
7. Once the short ribs are done, remove them from the pot and shred the meat using two forks. Discard any bones and excess fat.
8. Meanwhile, cook the pappardelle pasta according to the package instructions until al dente. Drain the pasta, reserving a cup of the pasta cooking water.
9. Return the shredded short rib meat to the pot with the sauce. If the sauce is too thick, you can thin it out with some of the reserved pasta cooking water.
10. Toss the cooked pappardelle pasta with the short rib ragu until evenly coated.
11. Serve the short rib and pappardelle ragu hot, garnished with grated Parmesan cheese and chopped fresh parsley. Enjoy!

This hearty and flavorful dish is perfect for a cozy dinner, especially on chilly evenings.