Short ribs ragu with pappardelle is a classic Italian dish that is hearty, comforting, and full of flavor. The tender, succulent short ribs are slow-cooked in a rich tomato sauce until they fall off the bone, creating a melt-in-your-mouth texture that pairs perfectly with the wide, ribbon-like pappardelle pasta. This dish is perfect for a cozy night in or a special occasion, and is sure to impress your family and friends. Follow this step-by-step recipe to create a delicious short ribs ragu with pappardelle that will have everyone coming back for seconds.
Reasons to Make Short Ribs Ragu with Pappardelle
- It’s a comforting and hearty dish that is perfect for a cozy night in.
- The slow-cooked short ribs are tender and flavorful, making them a real crowd-pleaser.
- The rich tomato sauce pairs perfectly with the wide pappardelle pasta, creating a delicious and satisfying meal.
Ingredients:
- 2 lbs beef short ribs
- 2 tbsp olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 cup red wine
- 1 can (28 oz) crushed tomatoes
- 1 cup beef broth
- 2 bay leaves
- Salt and pepper to taste
- 1 lb pappardelle pasta
- Grated Parmesan cheese for serving
Instructions:
- Season the short ribs with salt and pepper.
- Heat the olive oil in a large Dutch oven over medium-high heat.
- Add the short ribs and sear on all sides until browned, about 3-4 minutes per side. Remove from the pot and set aside.
- Add the onion, carrots, and celery to the pot and cook until softened, about 5 minutes.
- Add the garlic and cook for another minute.
- Return the short ribs to the pot and add the red wine, crushed tomatoes, beef broth, bay leaves, salt, and pepper.
- Bring to a simmer, then cover and cook on low heat for 2-3 hours, until the short ribs are tender and falling off the bone.
- Remove the short ribs from the pot and shred the meat using two forks.
- Return the shredded meat to the pot and simmer for another 30 minutes to thicken the sauce.
- Cook the pappardelle pasta according to package instructions until al dente.
- Serve the short ribs ragu over the pappardelle pasta, garnished with grated Parmesan cheese.
Tips for Making Short Ribs Ragu with Pappardelle:
- For extra flavor, you can add a splash of balsamic vinegar or a sprinkle of fresh herbs like parsley or basil before serving.
- If you prefer a thicker sauce, you can mix a tablespoon of cornstarch with a tablespoon of water and stir it into the ragu before serving.
- This dish tastes even better the next day, so feel free to make it ahead of time and reheat it when you’re ready to eat.
Conclusion
Short ribs ragu with pappardelle is a delicious and comforting dish that is perfect for any occasion. The tender short ribs, rich tomato sauce, and wide pappardelle pasta come together to create a meal that is sure to impress. By following this easy recipe and incorporating some of the tips mentioned, you can create a dish that will have everyone asking for seconds. So why wait? Gather your ingredients and get cooking!