The ultimate comfort food!

The Best Short Rib Ragu

Recipe Snapshot

Servings

8

Total Time

4 h 10 min

Course

dinner

Ingredients

– Preheat oven. Pat ribs dry with a paper towel, then generously season on all sides with salt and ground black pepper.

Season the ribs

1

– Preheat a large dutch oven over high heat, then add a few tablespoons of oil. When very hot, work in batches as needed to sear the ribs until browned on all sides.

Sear the ribs

2

– Add diced onion, carrots, celery, and garlic, then cook, stirring occasionally, until translucent.

Saute the vegetables

3

Stir in tomato paste until dissolved, then delgaze with red wine. Allow this to cook down for 1-2 minutes, then add whole tomatoes, crushing them with your hands into the pot. Add beef stock and balsamic vinegar, then stir.

Stir in tomatoes

4

Tie together rosemary (or thyme) and sage sprigs, then place in the pot with other ingredients. Cook until tender and falling off the bone.

Cook the ribs

5

– Use tongs to carefully remove the beef ribs and place in a large bowl.  Discard beef bones, shred the beef.

Shred the beef

6

– Remove the herbs and the Parmesan rind, return the shredded beef to the sauce and stir.

Discard herbs and Parmesan rind

7

– Cook pappardelle until al dente, then drain, reserving at least 1 cup of the pasta cooking liquid.

Cook the pasta

8

Serve & enjoy!

&

– Simply stir in the cooked pappardelle with the sauce, toss until the pasta is evenly coated, then serve.

Meet Author

Ari

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