Short Rib Ragu

[{"selector":"#anim-cf4f97b1-cfc4-4be9-993a-4754ab5c0438","keyframes":{"opacity":[0,1]},"delay":0,"duration":3000,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] Short Rib Ragu Pappardelle is a hearty, bold, and incredibly delicious pasta dish! Made with bone-in beef short ribs, thick cut pappardelle pasta, red wine, Soffritto vegetables, and aromatic fresh herbs … this slow oven braised meat sauce will have your kitchen smelling delectable for hours. It is the perfect Sunday dinner recipe that tastes like it came straight from a restaurant!

Ingredients

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Short Rib Ragu

wellnessbykay.com

with Pappardelle

Short Rib Ragu

Ingredients

Ragu Ingredients

wellnessbykay.com

1

Start by removing any excess moisture from the short ribs. I like to pat them dry with paper towels. Then season all sides thoroughly with salt and pepper.

Season & dry...

2

Next add the olive oil to the bottom of a large dutch oven. Once the oil is hot, add the short ribs to the bottom of the pan. Sear on both sides until a golden brown sear is developed.

Sear...

3

Add the onion, carrots, and celery to the same pot. Season with salt and pepper. Sweat down for 10 minutes to develop the flavors.

Sauté...

4

Next add in the garlic. Sauté for another 2 minutes.

Garlic...

5

Then add the tomato paste. Mix in and sauté for about 5 minutes until it reaches a deeper color.

Tomato paste...

6

Next add the red wine to deglaze. Scrape the brown bits from the bottom of the pot and combine everything thoroughly. Bring to a simmer for about 5 minutes to allow the wine to cook almost completely off.

Red wine...

7

Add braising liquid...

8

Bring to a boil. Then cover and place in the oven at 325 degrees for 2-3 hours. I recommend 3 hours if you can!

Transfer to oven...

9

Remove & skim...

10

Pappardelle...

11

Serve with fresh parmesan cheese and more fresh thyme on top. Enjoy!

Serve & enjoy...

Check out the full post for ingredient substitutions, step by step instructions, expert tips, FAQs, and more!

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