Short Rib Pappardelle

A rich, melt-in-your-mouth braised beef ragu slow-cooked for hours until fork-tender, served over your favorite pasta. The kind of Sunday sauce Nonna would be proud of.

Prep Time20

Cook Time3

Total Time3 20

Course: Main Course

Cuisine: Italian

Keyword: Beef, Comfort Food, Date Night, Italian, Pasta, The Cooking Mawma

Servings:

Equipment

1 Large Dutch Oven

Ingredients

3 tbsp Olive oil divided
2-3 lbs Short rib I used boneless, can use bone-in. Heavily use salt and pepper on both sides.
3 whole Carrots small, diced
3 whole Celery ribs small, diced
1 whole White onion or Yellow onion, small, diced
5 whole Garlic cloves minced
2 tbsp Tomato paste
2 cups Dry red wine I use cabernet
1 28 oz can San Marzano tomatoes crushed
3 cups Beef broth or Stock. Add more if needed to fully submerge meat
3 Sprigs fresh Thyme
4 Sprigs fresh Rosemary
1 whole Bay leaf
1 tsp Salt more to taste
Rind of Parmigiano cheese optional
1 lb Pappardelle pasta or really, any pasta

Instructions

Preheat oven to 300 degrees
Season short ribs generously with salt and pepper
In a large Dutch oven, heat 2tbsp olive oil on medium heat.
Once heated, add short ribs and sear on all sides. (2-3 minutes on each side) until golden. Remove from the pan and set aside.
NOTE: Do not overcrowd pan. You may need to sear in batches.
Reduce heat to medium. Add onions, carrots, celery, and garlic with a sprinkle of salt. Cook for 7 minutes, stirring occasionally.
Add tomato paste and cook for 3 minutes before incorporating into vegetables.
Mix.
Add crushed tomatoes, beef broth and salt.
Mix.
Return seared short ribs back to the pan.
NOTE: They should be almost fully submerged in liquid - if not, add more beef broth/stock until they are.
Add thyme, rosemary, bay leaf, and cheese rind (if using). Cover and cook at 300 degrees for 3 hours or until meat is tender enough to shred easily with a fork (or even your fingers!).
When ready to serve, cook pasta and mix into short rib pan.
Top with Parmigiano cheese.
Enjoy!

Nutrition