Description
A heartwarming dish of tender short rib ragu served over wide pappardelle noodles, perfect for gatherings and cozy dinners.
Ingredients
Scale
- 3 lbs bone-in short ribs
- 12 oz wide pappardelle noodles
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 cup red wine
- 28 oz can crushed tomatoes
- 2 cups beef broth
- 2 bay leaves
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- Heat a Dutch Oven and drizzle with olive oil over medium-high heat. Sear the short ribs on all sides until brown.
- Remove the short ribs and sauté diced onions, carrots, and celery in the same pot until the onions are translucent.
- Add minced garlic and sauté for an additional minute.
- Deglaze the pot with red wine, scraping the bottom for flavor bits.
- Return short ribs to the pot, adding crushed tomatoes, beef broth, bay leaves, rosemary, and thyme. Season with salt and pepper.
- Cook on low heat for 2 to 3 hours or in the oven at 325°F.
- Boil salted water and cook pappardelle according to package instructions. Drain.
- Shred the short ribs and stir the meat back into the ragu.
- Toss the ragu with cooked pappardelle and serve garnished with fresh herbs or Parmesan.
Notes
For a different flavor, consider using chuck roast instead of short ribs. Leftovers can be stored in the fridge for up to 3 days or frozen for 3 months.
- Prep Time: 15 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 5g
- Sodium: 800mg
- Fat: 27g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 100mg
Keywords: short rib ragu, pappardelle, Italian comfort food, family dinner, slow cooking