Braised beef short rib ragu with pappardelle

Name: Braised beef short rib ragu with pappardelle
Ingredients: 3-4 lbs short ribs bone-in (or 2 lbs boneless); 1 onion medium, diced; 2 stalks celery diced; 2 carrot large, diced; 5 cloves garlic minced; 1 tsp Worcestershire sauce; 3 oz tomato paste; 1 1/2 cups dry red wine; 1/2 cup beef stock/broth; 1 can San Marzano plum tomatoes with the juices; 2-3 sprigs rosemary or thyme; 1 lb pappardelle noodles dry; 2 Tablespoons fresh basil chopped; optional for serving; to taste salt; to taste pepper

Braised beef short rib ragu with pappardelle, finished with fresh basil and Parmesan.

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Braised beef short rib ragu with pappardelle.

Ingredients

Scale

Directions

1
Season and sear beef and set aside.
2
Sauté the onion, celery, and carrots for 5-8 mins with salt until softened and brown.
3
Add the garlic and cook for another minute.
4
Add tomato paste, cook for 2-3 mins, then add stock and wine to deglaze the pan.
5
Add remaining ingredients and transfer to oven to braise for 3 hours at 300 degrees F.
6
After 3 hours discard the herbs and bones.
7
Remove the beef, shred and add back to the sauce.
8
Taste and adjust for salt if needed.
9
Cook the pasta until al dente in salted water.
10
Once cooked add the pasta to the ragu along with 1-2 cups of pasta water to thin out the sauce.
11
Finish with fresh basil and Parmesan and enjoy!

Notes

This pasta makes the perfect date night meal.

Filed underPasta & Italian-inspired

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