Description
A rich and comforting Short Rib Ragu served over tender pappardelle pasta, slow-cooked until the beef is fall-apart tender and infused with aromatic herbs and red wine.
Ingredients
Scale
Short Rib Ragu
- 4 pounds bone-in beef short ribs, excess fat trimmed
- Salt and pepper, to taste
- 2 tablespoons olive oil, plus more as needed
- 1 medium onion, finely diced
- 2 medium carrots, peeled and finely diced
- 6 cloves garlic, minced
- 2 ounces prosciutto, finely chopped
- 1 teaspoon fresh thyme leaves, chopped
- 1 teaspoon fresh rosemary leaves, minced
- 1 cup dry red wine (Pinot Noir, Merlot, or Cabernet Sauvignon)
- 2 tablespoons tomato paste
- 1 (28 ounce) can crushed tomatoes
- 3 dried bay leaves
- ⅓ cup whole milk, plus more as needed
Pasta and Garnish
- 1 pound pappardelle pasta
- Freshly grated parmesan cheese, for garnish
- Chopped Italian parsley, for garnish
Instructions
- Preheat and Season: Preheat your oven to 325 degrees Fahrenheit. Season the short ribs generously with salt and pepper on all sides to enhance their flavor.
- Sear the Short Ribs: Heat 2 tablespoons of olive oil in a large Dutch oven or oven-proof pot over medium-high heat. Sear the short ribs on all sides without moving them until a golden-brown crust forms. Remove and set aside.
- Sauté Vegetables and Aromatics: Add a little more olive oil to the pot, then cook diced onions and carrots until softened, about 6 minutes, stirring occasionally. Add garlic and sauté for 1 minute until fragrant.
- Add Prosciutto and Herbs: Stir in chopped prosciutto, thyme, and rosemary, cooking for about 1 minute to release their flavors.
- Deglaze with Wine: Pour in the red wine, scraping the bottom of the pot to loosen browned bits. Simmer until the wine is reduced by half to concentrate the flavors.
- Add Tomato Base: Stir in tomato paste until dissolved, then add crushed tomatoes and bay leaves. Season with salt and pepper to taste, mixing well.
- Cook Short Ribs: Nestle the seared short ribs back into the pot under the sauce. Bring to a simmer, cover tightly, and transfer to the oven. Cook for 3 hours until the meat is fall-apart tender.
- Shred Meat: Remove short ribs and shred the meat using two forks, discarding bones, fat, and bay leaves. Return shredded meat to the sauce and stir in whole milk to balance acidity.
- Cook Pasta: Prepare pappardelle pasta according to package instructions. Reserve 1 cup pasta water before draining.
- Combine Pasta and Ragu: Toss the cooked pasta with the ragu, adding reserved pasta water as needed to loosen the sauce and coat the pasta evenly.
- Serve: Plate the pasta and garnish generously with freshly grated parmesan cheese and chopped Italian parsley. Enjoy warm.
Notes
- Use bone-in short ribs at least 4 inches thick for best results; avoid thinly sliced flanken ribs.
- For a slow cooker alternative, sear ribs and start sauce on stovetop, then cook on LOW for 8 hours or HIGH for 4 hours in slow cooker.
- Make ahead by refrigerating the sauce overnight, then reheat gently before serving.
- Sauce freezes well for up to 3 months; thaw in fridge overnight and reheat on stovetop.
- Boneless short ribs or boneless chuck roast can substitute bone-in short ribs.
- Omit red wine if desired; add extra beef stock or pasta water to adjust sauce consistency.
- Substitute pappardelle with tagliatelle, rigatoni, or ziti pasta.
- Pancetta can replace prosciutto for a slightly different flavor.
- If using dried herbs, reduce quantity to one-third of the fresh herb amount.
Nutrition
- Serving Size: 1 serving
- Calories: 750 kcal
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 38 g
- Saturated Fat: 15 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 6 g
- Protein: 48 g
- Cholesterol: 140 mg
