Braised Short Rib Ragu

Short rib ragu with pappardelle ribbons, tomatoes, red wine, and parmesan cheese is bursting with rich and bold flavors. Let the oven do all the work with this hands-off recipe that's perfect for a comforting dinner!

📝 Ingredients

• 3 1/2 pounds bone-in short ribs
• 1 1/2 teaspoon kosher salt
• 1 teaspoon black pepper
• 3 Tablespoons vegetable oil
• 4 carrots (diced)
• 2 stalks celery (diced)
• 2 medium onions (diced)
• 4 cloves garlic (minced)
• 2 Tablespoons tomato paste
• 1 cup dry red wine (like cabernet)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/4 teaspoon crushed red pepper flakes
• 1/2 teaspoon dried thyme
• 2 bay leaves
• 1 cup beef broth
• 1 28 ounce can crushed tomatoes
• 16 ounces Pappardelle (cooked to package directions)
• parmesan cheese, ricotta cheese, fresh basil (for serving )

👨‍🍳 Instructions

1. 1preheat: Pre heat oven to 325 F Degrees.
2. 2brown: Using a paper towel pat dry the short ribs. Season with the salt and pepper. Heat the oil in a large Dutch oven over medium high heat. Once very hot, sear the short ribs until browned on on all sides. About 3 minutes per side. Working in batches if needed. Transfer to a plate.
3. 3saute: Drain the pot leaving 2 tablespoons of drippings. Add the onion, carrots and celery. Cook for 10 minutes, stirring occasionally.
4. 4deglaze: Add the garlic, herbs, and tomato paste, stir to coat the vegetables. Deglaze the pan with the wine. Use a wooden spoon to scrape up the brown bits. Simmer until the wine is reduced by half.
5. 5braise: Add the beef stock and tomatoes to the pot along with the browned short ribs. Bring the liquid to a simmer over medium-high heat. Cover the pot, and place it in the oven. Cook until ribs are very tender, about 3 hours.
6. 6Shred: Remove the short ribs and bay leaf from the pot. Discard the bay leaves/ Use 2 forks to shred the beef, discarding the bones. Add the beef back to the pot and stir to combine. Season to taste with salt and pepper.
7. 7--- Serving ---
8. 8Serve: Stir the cooked pasta into the sauce. Add reserved pasta water to thin out the sauce if needed. Serve with cheese and basil.