Short Rib Ragù with Pappardelle

Serves: 4–6

Ingredients:

• 3 lb bone-in beef short ribs

• Kosher salt & freshly ground black pepper

• 2 tbsp olive oil

• 1 small yellow onion, finely chopped

• 2 carrots, finely diced

• 2 celery stalks, finely diced

• 5 cloves garlic, minced

• 2 tbsp tomato paste

• 1 cup dry red wine (Cabernet Sauvignon preferred)

• 1 cup crushed San Marzano tomatoes

• 2 cups beef stock

• 1 bay leaf

• 4 sprigs fresh thyme

• 1 sprig rosemary

• 1 lb fresh pappardelle pasta

• 2 tbsp butter

• 1/4 cup heavy cream

• 1/4 cup freshly grated Parmigiano Reggiano

• Chopped thyme for garnish

Instructions:

1. Season and Sear: Preheat oven to 325°F. Pat short ribs dry and season generously with salt and pepper. Heat olive oil in a Dutch oven over medium high and sear ribs until well-browned on all sides. Remove and set aside.

2. Build the Base: Lower heat to medium. Add onion, carrot, and celery; sauté until softened (about 5 minutes. Stir in garlic and cook 30 seconds. Next add tomato paste, cooking 1 to 2 minutes until deep red and fragrant.

3. Deglaze and Braise: Pour in red wine and scrape up browned bits. Reduce by half. Add tomatoes, beef stock, bay leaf, thyme, rosemary. Return short ribs to the pot.

4. Braise: Cover and transfer to oven for 2½ to 3 hours, until ribs are tender and falling off the bone.

5. Shred and Reduce: Remove ribs, discard bones and herbs and save the braising liquid. Shred meat and set aside.

6. Build Sauce: Skim any fat from the top of the liquid/sauce that the ribs were braised in. Bring the sauce to a simmer and simmer until thickened. Add in the 2 tbsp of butter and the heavy cream and Parmigiano Reggiano. Stir to combine. Add in the shredded beef.

7. Cook Pasta: Boil pappardelle in salted water until al dente. Reserve ½ cup pasta water. Toss pasta in ragù adding pasta water as needed to coat evenly.

8. Serve: Plate with a generous spoonful of ragù, fresh Parmigiano, and fresh thyme.