Pappardelle with Short Rib Ragu (Printer-Friendly Version)
Hearty pappardelle tossed with rich, slow-braised short rib ragu and fresh herbs.
# Required Ingredients:
→ Pasta
01 -
340 g pappardelle
→ Beef and Sauce
02 -
900 g bone-in short ribs
03 -
2 tablespoons olive oil
04 -
Salt, to taste
05 -
Black pepper, to taste
06 -
1 onion, chopped
07 -
2 carrots, diced
08 -
2 garlic cloves, minced
09 -
240 ml dry red wine
10 -
800 g canned crushed tomatoes
11 -
1 teaspoon dried thyme
12 -
1 bay leaf
13 -
Fresh parsley, chopped, for garnish
# Step-by-Step Instructions:
01 -
Preheat the oven to 160°C. Generously season the short ribs with salt and black pepper on all sides.
02 -
In a large oven-safe pot, heat olive oil over medium-high heat. Sear the short ribs on all sides until well browned. Remove short ribs and set aside.
03 -
Add chopped onion, diced carrots, and minced garlic to the same pot. Cook until vegetables are softened, about 5 minutes.
04 -
Pour in red wine and scrape any browned bits from the bottom of the pot. Stir in crushed tomatoes, dried thyme, and bay leaf. Bring to a simmer.
05 -
Return browned short ribs to the pot, ensuring they are submerged in the sauce. Cover and transfer to the preheated oven. Cook for 2.5 to 3 hours, until the meat is tender and falls off the bone.
06 -
Remove cooked short ribs from the pot and discard bones. Shred the meat and return it to the sauce, stirring well to combine.
07 -
While the ragu finishes, cook the pappardelle in a large pot of salted boiling water until al dente, following package instructions. Drain and reserve some pasta water.
08 -
Toss the cooked pappardelle with the short rib ragu, adding reserved pasta water if needed for desired consistency. Garnish with freshly chopped parsley and serve immediately.
# Handy Cooking Tips:
01 -
For extra depth of flavor, prepare the ragu a day ahead and reheat gently before serving.