Ingredients:
• 2 lbs bone-in short ribs
• 2 tbsp olive oil
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 2 tbsp tomato paste
• 1 cup red wine (optional, or substitute with beef broth)
• 1 can (28 oz) crushed tomatoes
• 1 cup beef broth
• 2 sprigs fresh thyme
• 1 bay leaf
• Salt and pepper to taste
• 12 oz pappardelle pasta
• Grated Parmesan cheese, for serving
• Fresh parsley, chopped, for garnish
Instructions:
1. Brown the Short Ribs
• Season the short ribs generously with salt and pepper.
• Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
• Sear the short ribs on all sides until browned, about 8–10 minutes. Remove and set aside.
2. Cook the Aromatics
• In the same pot, add the onion, carrots, and celery. Sauté for 5–7 minutes until softened.
• Stir in the garlic and tomato paste, cooking for 1–2 minutes until fragrant.
3. Deglaze the Pot
• Pour in the red wine (if using) and scrape up any browned bits from the bottom of the pot.
• Let the wine reduce by half, about 5 minutes.
4. Build the Sauce
• Add the crushed tomatoes, beef broth, thyme sprigs, and bay leaf to the pot.
• Return the short ribs to the pot, ensuring they are mostly submerged in the sauce.
5. Simmer the Ragu
• Bring the sauce to a simmer, then lower the heat and cover. Cook for 2–3 hours, stirring occasionally, until the short ribs are fork-tender.
• Alternatively, transfer the pot to a 300°F (150°C) oven and bake for the same duration.
6. Shred the Meat
• Remove the short ribs from the pot and shred the meat with two forks, discarding the bones and any excess fat.
• Return the shredded meat to the sauce and simmer uncovered for 10–15 minutes to thicken.
7. Cook the Pappardelle
• Bring a large pot of salted water to a boil. Cook the pappardelle according to package instructions until al dente.
• Reserve ½ cup of pasta water before draining.
8. Combine and Serve
• Toss the cooked pappardelle with the ragu, adding a bit of reserved pasta water if needed to coat the noodles.
• Serve with grated Parmesan cheese and fresh parsley.
Enjoy this rich and hearty dish!
