Slow Braised Short Rib Ragu with Pappardelle
Easy, slow braised short rib ragu that is slow cooked in a Dutch oven then tossed with hot pappardelle pasta.
Servings: 6 people
Ingredients
- 2 lb bone-in short ribs
- Kosher salt
- Freshly cracked black pepper
- 1 Tbsp. Olive oil
- 1 cup diced onions ½ large yellow onion
- ½ cup diced celery 2 sticks
- ⅔ cup diced carrots 1 large
- 3 cloves garlic minced
- 1 Tbsp. double concentrate tomato paste
- ½ cup red wine
- 2 ½ cups chicken stock
- 15 oz canned crushed tomatoes
- 1 bay leaf
- 2 thyme sprigs
- 1 lb pappardelle pasta
- Freshly grated parmesan cheese optional
Instructions
- Heat a large dutch oven on medium high heat.
- Season the short ribs with salt and pepper all over. Add the olive oil to the pan then the short ribs. Brown the short ribs on all sides (about 7-10 minutes) before transferring them to a plate. If doubling the recipe, you may need to work in batches to not overcrowd the pan.
- Reduce to medium low and add onion, celery, carrots and a pinch more salt. Saute until the veggies until the onion is soft, about 7-10 more minutes.
- Add the garlic to the pan and cook until fragrant. Add the tomato paste and cook for 2 more minutes, or until the tomato paste has turned brick red.
- Turn the heat back up to medium high and add the red wine. Using a wooden spoon, scrape the bottom of the pan to deglaze. Allow the wine to reduce for a minute.
- Add the stock, tomatoes, bay leaf and thyme to the pot and bring to a boil. Add the short ribs and their juices back to the pan and reduce the heat to a low simmer. Cover the pot partially with the lid (leave about 2 inches cracked) and simmer for 3-4 hours. Every hour or so, rotate the meat and make sure the sauce is at a low simmer. If the sauce has dried out too much, add in a splash more of stock.
- When the short ribs are tender and easy to shred, remove them from the pot. Cut the meat off the bone and membrane. Discard the bones, membrane, bay leaf, and thyme stems. Using two forks, shred the meat before stirring it back in the sauce. Taste seasoning with more salt and pepper, if desired.
- If serving with pasta, bring a large pot of water to a boil and season the pot generously with salt. Cook the pasta until al dente and reserve a cup of pasta water before draining. Add the pasta to the hot ragu and toss well. Add the reserved pasta water, 1 tablespoon at a time, until the sauce is silky and coats the pasta.
- Serve immediately and top with freshly grated parmesan cheese, if desired.
Video
Notes
- This dish serves 6 people when serving with a side or appetizers. It will serve 4 hungry eaters without any sides.
- If using regular concentrated tomato paste, you'll need to double the amount.
