Description
Tender, slow-braised short ribs simmered in a rich tomato and red wine sauce, served over perfectly cooked pappardelle pasta and finished with grated Parmigiano Reggiano for a comforting and flavorful Italian-inspired meal.
Ingredients
Units
Scale
Pasta
- 1 pound (454g) pappardelle
Short Ribs and Sauce
- 10 bone-in short ribs, about 3-4 inches each (3-4 pounds / 1.3-1.8kg)
- 2 teaspoons Diamond Crystal Kosher salt, plus more to taste
- 1/2 teaspoon black pepper, plus more to taste
- 1 tablespoon (15g) olive oil
- 2 medium carrots, diced
- 1 medium onion, diced
- 2 cloves garlic, sliced
- 3 ounces (85g) tomato paste
- 2 cups (480g) dry red wine (Chianti, Cabernet, etc.)
- 1 28-ounce can plum tomatoes, hand crushed or blender pulsed
- 1 large bay leaf
- 10 sprigs fresh thyme
- 1 cup (240g) reserved pasta water (may not need all)
- 1/2 cup (45g) grated Parmigiano Reggiano for finishing
Instructions
- Preheat Oven: Preheat your oven to 300°F (150°C) and adjust the racks to create enough space for a large Dutch oven in the center.
- Season and Sear Ribs: Pat the short ribs dry, season with 2 teaspoons kosher salt and 1/2 teaspoon black pepper all over. Heat a large Dutch oven over medium heat and add olive oil once hot. Re-pat ribs dry, then sear them in batches, ensuring not to crowd the pan. Sear each batch for about 10 minutes until browned on all sides.
- Sauté Vegetables: Remove seared ribs and lower heat to medium-low. Add diced carrots and onions to the rendered beef fat and cook until very soft, about 10 minutes. Add garlic slices and sauté for an additional 2 minutes.
- Add Tomato Paste and Wine: Stir in tomato paste and cook for 3 minutes, stirring frequently. Pour in red wine, increase heat to medium, and scrape the browned bits from the pan bottom with a wooden spoon. Let wine cook for about 3 minutes.
- Simmer with Tomatoes and Herbs: Add crushed plum tomatoes, thyme sprigs, and bay leaf to the pot. Bring mixture to a simmer.
- Braise Short Ribs: Return the short ribs to the pot, stir to combine, then cover and transfer to the preheated oven. Cook for 2 hours, then remove the lid partially and continue cooking for an additional hour (total 3 hours).
- Shred Meat: Remove the pot from the oven, transfer ribs to a cutting board, and use forks to shred the meat, discarding bones, hard fat, bay leaf, and thyme stems. Return shredded meat to the sauce and keep warm on low heat. Taste and adjust seasoning with salt and pepper.
- Cook Pasta: Bring a large pot of salted water (2 tablespoons kosher salt) to a boil and cook pappardelle until al dente according to package instructions.
- Combine Pasta and Sauce: Heat a large pan over medium-low heat, add 2 cups of the short rib ragu, then toss in the drained pasta. Cook together for 1 minute to coat the pasta fully with the sauce.
- Adjust Consistency and Serve: If the pasta seems dry, add reserved pasta water a little at a time to loosen the sauce. Serve garnished with grated Parmigiano Reggiano and remaining ragu on the side. Enjoy!
Notes
- Makes 6 moderate or 4 large servings.
- Preparing the ragu 24 hours in advance and refrigerating overnight enhances the flavor. Skim off excess fat after cooling if desired.
- Removing the collagen membrane and connective tissue before shredding results in a more uniform texture, but it can be saved with bones for making stock.
- Leftovers can be refrigerated for up to 3 days and reheated in the microwave.
- Freeze leftover ragu for up to 3 months for easy future meals.
