Wild Eats & Treats!

Short Rib Ragu Pappardelle

Ingredients

• 2 pounds bone-in beef short ribs
• Salt and freshly ground black pepper
• 2 tablespoons olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 cup red wine (such as Cabernet Sauvignon)
• 1 can (28 ounces) crushed tomatoes
• 2 cups beef broth
• 2 sprigs fresh thyme
• 1 bay leaf
• 1 pound pappardelle pasta
• Freshly grated Parmesan cheese, for serving
• 2 tablespoons chopped fresh parsley, for garnish

Preparation

1. Season the Short Ribs: Generously season the short ribs with salt and freshly ground black pepper on all sides.

2. Sear the Short Ribs: In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Add the short ribs and sear for about 3-4 minutes on each side until they are browned. Remove the ribs from the pot and set aside.

3. Sauté the Vegetables: Lower the heat to medium and add the onion, carrots, and celery to the same pot. Cook, stirring occasionally, for about 6-8 minutes until the vegetables are softened. Add in the garlic and cook for an additional minute.

4. Add Tomato Paste and Wine: Stir in the tomato paste, and cook for about 2 minutes until it deepens in color. Pour in the red wine and bring to a simmer, scraping up any browned bits from the bottom of the pot.

5. Combine with Tomatoes and Broth: Add the crushed tomatoes and beef broth to the pot. Stir well to combine.

6. Return the Short Ribs: Place the browned short ribs back into the pot. Add the thyme sprigs and bay leaf, and bring the mixture to a simmer.

7. Slow-Cook the Ragu: Cover the pot and reduce the heat to low. Let it cook for about 2 ½ to 3 hours, or until the short ribs are fall-apart tender. Stir occasionally to ensure even cooking, and to prevent sticking to the pot.

8. Shred the Meat: Remove the short ribs from the pot and let them cool slightly. Discard the bones and shred the meat using two forks. Return the shredded meat to the pot, and stir to combine with the sauce. Discard the thyme sprigs and bay leaf.

9. Cook the Pappardelle: In a large pot of boiling salted water, cook the pappardelle according to package instructions until al dente. Reserve 1 cup of the pasta cooking water and then drain the pasta.

10. Combine Pasta with Ragu: Add the cooked pappardelle to the pot with the short rib ragu. Toss to coat the pasta thoroughly, adding reserved pasta water a little at a time if needed to loosen the sauce.

11. Serve and Garnish: Serve the pappardelle topped with freshly grated Parmesan cheese and a sprinkle of chopped parsley.

Recipe Summary

This hearty and flavor-packed Short Rib Ragu Pappardelle recipe is sure to be a hit around the dinner table. The rich and tender short ribs, simmered to perfection with savory vegetables and herbs, create a delightful sauce that hugs each strand of pappardelle pasta. Serve this dish with freshly grated Parmesan and a sprinkle of parsley for a touch of freshness.

Calorie Count: Approximately 550 calories per serving
Preparation Time: 40 minutes (active), plus 2 ½ to 3 hours for simmering