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Braised Short Rib Ragu with Pappardelle and Parmesan Recipe

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4.1 from 62 reviews

This Braised Short Rib Ragu is a rich, hearty Italian-inspired dish featuring tender, slow-cooked short ribs in a flavorful tomato and red wine sauce. Perfectly paired with pappardelle pasta and finished with parmesan, ricotta, and fresh basil, this recipe is ideal for a comforting meal that takes your dinner to the next level with deep savory flavors.

Ingredients

Meat and Seasonings

  • 3 1/2 pounds bone-in short ribs
  • 1 1/2 teaspoon kosher salt
  • 1 teaspoon black pepper

Vegetables and Aromatics

  • 4 carrots (diced)
  • 2 stalks celery (diced)
  • 2 medium onions (diced)
  • 4 cloves garlic (minced)

Liquids and Herbs

  • 3 Tablespoons vegetable oil
  • 2 Tablespoons tomato paste
  • 1 cup dry red wine (like cabernet)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 teaspoon dried thyme
  • 2 bay leaves
  • 1 cup beef broth
  • 1 28 ounce can crushed tomatoes

Pasta and Garnishes

  • 16 ounces Pappardelle (cooked to package directions)
  • Parmesan cheese (for serving)
  • Ricotta cheese (for serving)
  • Fresh basil (for serving)

Instructions

  1. Preheat Oven: Preheat your oven to 325°F (163°C) to prepare for braising the short ribs.
  2. Brown Short Ribs: Pat the short ribs dry with a paper towel and season them with kosher salt and black pepper. Heat the vegetable oil in a large Dutch oven over medium-high heat until very hot. Sear the short ribs on all sides until browned, about 3 minutes per side. Work in batches if needed to avoid overcrowding. Transfer browned ribs to a plate.
  3. Sauté Vegetables: Drain the pot, leaving 2 tablespoons of drippings for flavor. Add the diced onions, carrots, and celery, cooking for about 10 minutes while stirring occasionally until vegetables soften.
  4. Deglaze and Flavor: Stir in minced garlic, dried oregano, dried basil, crushed red pepper flakes, dried thyme, and tomato paste, coating the vegetables well. Pour in the red wine to deglaze the pan, scraping the bottom with a wooden spoon to release browned bits. Simmer until the wine is reduced by half.
  5. Braise Short Ribs: Add beef broth and crushed tomatoes to the pot along with the browned short ribs and bay leaves. Bring the mixture to a simmer over medium-high heat. Cover the Dutch oven with a lid and transfer to the preheated oven. Braise for about 3 hours, or until the ribs are very tender.
  6. Shred Beef: Remove the short ribs and bay leaves from the pot. Discard the bay leaves. Use two forks to shred the meat from the ribs, discarding bones. Return the shredded beef to the pot and stir to combine. Season the sauce with additional salt and pepper to taste.
  7. Serve: Stir the cooked pappardelle pasta into the ragu sauce. If the sauce is too thick, add reserved pasta water a little at a time to achieve desired consistency. Serve hot, garnished with parmesan cheese, ricotta cheese, and fresh basil leaves.

Notes

  • Make sure to pat the short ribs dry before browning to achieve a good sear.
  • Allow the wine to reduce well to avoid an overly alcoholic taste in the sauce.
  • Braising low and slow in the oven is key to tender, flavorful short ribs.
  • Use the reserved pasta water to adjust sauce consistency without diluting the flavor.
  • Feel free to substitute pappardelle with other wide pasta noodles like fettuccine or tagliatelle.

Find it online: https://recipethrive.com/braised-short-rib-ragu-with-pappardelle-and-parmesan-recipe/