Name: Dutch Oven Short Rib Ragu with Pappardelle
Ingredients: 3-4 lbs bone-in beef short ribs; 2 tbsp olive oil; 1 large yellow onion, finely diced; 2 medium carrots, finely diced; 2 celery stalks, finely diced; 6 garlic cloves, minced; 2 tbsp tomato paste; 1 cup dry red wine; 1 can (28 oz) crushed San Marzano tomatoes; 2 cups beef broth; 2 bay leaves; 2 sprigs fresh rosemary; 4 sprigs fresh thyme; 1 tsp crushed red pepper flakes; Salt and freshly ground black pepper; 1 lb pappardelle pasta; Freshly grated Parmigiano-Reggiano cheese; Fresh basil leaves, torn; Extra virgin olive oil, for drizzling

Description

Indulgent short rib ragu that falls off the bone and clings to perfectly al dente pappardelle ribbons. This is the Sunday dinner that will make you famous.

Ingredients

Scale

3–4 lbs bone-in beef short ribs
2 tbsp olive oil
1 large yellow onion, finely diced
2 medium carrots, finely diced
2 celery stalks, finely diced
6 garlic cloves, minced
2 tbsp tomato paste
1 cup dry red wine
1 can (28 oz) crushed San Marzano tomatoes
2 cups beef broth
2 bay leaves
2 sprigs fresh rosemary
4 sprigs fresh thyme
1 tsp crushed red pepper flakes
Salt and freshly ground black pepper
1 lb pappardelle pasta
Freshly grated Parmigiano-Reggiano cheese
Fresh basil leaves, torn
Extra virgin olive oil, for drizzling

Instructions

Pat short ribs dry and season generously with salt and pepper. Heat olive oil in Dutch oven over medium-high heat and sear ribs in batches until deeply browned on all sides, about 3-4 minutes per side. Transfer to a plate.
Reduce heat to medium and add onion, carrots, and celery to the pot. Cook until softened and lightly caramelized, 6-8 minutes, scraping up browned bits. Add garlic and cook 1 minute. Stir in tomato paste and cook 2-3 minutes until darkened.
Pour in red wine and deglaze the pot, scraping up fond. Simmer until reduced by half, about 5 minutes.
Add crushed tomatoes, beef broth, bay leaves, rosemary, thyme, and red pepper flakes. Return short ribs to the pot, submerging them in liquid. Season with salt and pepper.
Bring to a gentle simmer, reduce heat to low, cover and cook for 2½-3 hours, until meat is extremely tender.
Remove short ribs from sauce. Discard bones, large fat pieces, and herb stems. Shred meat using two forks, then return to sauce. Simmer uncovered 15-20 minutes to reduce.
Cook pappardelle in salted water according to package directions until al dente. Reserve ½ cup pasta water before draining.
Gently fold pasta into ragu, adding splash of pasta water as needed for silky texture.
Serve in warmed bowls topped with grated Parmigiano-Reggiano, torn basil, and a drizzle of olive oil.