Pappardelle with Braised Short Rib Ragù

By Ben · cooked up in Sprig

Three hours of slow braising transforms tough short ribs into silk-tender strands that meld with red wine and aromatic vegetables into a deeply concentrated ragù. Fresh pappardelle ribbons catch every bit of the glossy, wine-dark sauce, and the whole dish fills your kitchen with the kind of rich, meaty aroma that draws everyone to the table. This is the kind of Sunday dinner that turns a regular evening into something memorable.

Ingredients

• 3 pounds bone-in beef short ribs
• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 3 tablespoons tomato paste
• 1 cup red wine
• 2 cups beef broth
• 2 bay leaves
• 3 fresh thyme sprigs
• 1 teaspoon salt
• 1/2 teaspoon black pepper

• 1 1/2 pounds fresh pappardelle pasta
• 1/2 cup Parmigiano-Reggiano cheese, grated
• 2 tablespoons fresh parsley, chopped

Instructions

1. Preheat oven to 325°F. Season short ribs generously with salt and pepper on all sides.
2. Heat olive oil in a large Dutch oven over medium-high heat. Sear short ribs until deeply browned on all sides, about 3-4 minutes per side. Transfer to a plate.
3. Reduce heat to medium and add onion, carrots, and celery to the same pot. Cook until softened, about 8 minutes. Add garlic and cook 1 minute more.
4. Stir in tomato paste and cook until darkened, about 2 minutes. Pour in red wine, scraping up any browned bits from the bottom of the pot.
5. Return short ribs to pot along with beef broth, bay leaves, and thyme. Liquid should come about halfway up the ribs. Bring to a gentle simmer.

1. Cover Dutch oven and transfer to oven. Braise for 2 1/2 to 3 hours, until meat easily shreds with a fork.
2. Remove short ribs from pot and let cool slightly. Shred meat into bite-sized pieces, discarding bones and excess fat.
3. Strain braising liquid through a fine-mesh sieve, pressing solids to extract flavor. Return liquid to pot and simmer over medium heat until reduced by half, about 15 minutes.
4. Return shredded meat to the reduced sauce. Season with salt and pepper to taste. Keep warm over low heat.

1. Bring a large pot of salted water to boil. Cook pappardelle according to package directions until al dente, usually 2-3 minutes for fresh pasta.
2. Reserve 1 cup pasta cooking water, then drain pasta. Add pasta to the ragù and toss gently, adding pasta water as needed to create a silky sauce that coats the noodles.
3. Serve immediately in warmed bowls, topped with grated Parmigiano-Reggiano and fresh parsley.

Chef's tips

Nutrition (per serving, estimated)

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