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Siempre Homemade

Braised beef short rib ragu with pappardelle

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

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

Directions

  1. 1

    Season and sear beef and set aside.

  2. 2

    Sauté the onion, celery, and carrots for 5-8 mins with salt until softened and brown.

  3. 3

    Add the garlic and cook for another minute.

  4. 4

    Add tomato paste, cook for 2-3 mins, then add stock and wine to deglaze the pan.

  5. 5

    Add remaining ingredients and transfer to oven to braise for 3 hours at 300 degrees F.

  6. 6

    After 3 hours discard the herbs and bones.

  7. 7

    Remove the beef, shred and add back to the sauce.

  8. 8

    Taste and adjust for salt if needed.

  9. 9

    Cook the pasta until al dente in salted water.

  10. 10

    Once cooked add the pasta to the ragu along with 1-2 cups of pasta water to thin out the sauce.

  11. 11

    Finish with fresh basil and Parmesan and enjoy!

Notes

This pasta makes the perfect date night meal.