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short rib pappardelle
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5 from 2 votes

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 minutes
Cook Time3 hours
Total Time3 hours 20 minutes
Course: Main Course
Cuisine: Italian
Keyword: Beef, Comfort Food, Date Night, Italian, Pasta, The Cooking Mawma
Servings: 4

Equipment

  • 1 Large Dutch Oven

Ingredients

  • 3 tbsp Olive oil divided
  • 2-3 lbs Short rib I used boneless, can use bone-in. Heavily season with salt and pepper on both sides.
  • 3 whole Carrots peeled and diced
  • 3 whole Celery ribs diced
  • 1 whole White or yellow onion 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 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 F.
  • 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 wine and cook down for about 5 minutes.
  • 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 3 cups is not enough, add more beef broth until they are.
  • Add thyme, rosemary, bay leaf, and cheese rind (if using). Cover and cook at 300 degrees F for 3 hours or until meat is tender enough to shred easily with a fork (or even your fingers!).
  • Once ready, discard thyme, bay leaves, rosemary and parmesan rind (if used).
  • Then, shred the meat and place it back in its original pan to soak up all the juices.
  • When ready to serve, cook pasta according to package and mix cooked pasta into short rib pan.
  • Top with Parmigiano cheese and enjoy!

Nutrition

Calories: 937kcal | Carbohydrates: 86g | Protein: 50g | Fat: 33g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 0.1g | Cholesterol: 193mg | Sodium: 1447mg | Potassium: 1057mg | Fiber: 4g | Sugar: 3g | Vitamin A: 337IU | Vitamin C: 2mg | Calcium: 72mg | Iron: 6mg