Short Rib Ragu with Pappardelle

posted in: Entrées | 0

Even though we had some spring-like weather last week, it’s dropped back down into freezing temperatures again so this calls for some hearty, stick-to-your-ribs (pun intended) recipes to get us through the cold. While browsing the interwebs one day trying to get inspiration for new ideas, I came across a post for short rib ragu that I knew we needed to try. So without further ado, here’s my take on a classic that’s both easy to make and ridiculously delicious. Enjoy!

Ingredients:

  • 3-4 lbs bone-in beef short ribs 
  • 3 tbsp olive oil 
  • 1 large yellow onion, chopped 
  • 1 shallot, chopped
  • 4-5 carrots, chopped 
  • 2 large garlic cloves, minced 
  • 3 Tbs. tomato paste 
  • Kosher salt
  • Freshly ground pepper
  • 1 cup red wine 
  • 3 cups beef broth, or as needed
  • 8 oz. Pappardelle pasta
  • 1-2 sprigs of fresh rosemary
  • 3-4 sprigs of fresh thyme
  • Fresh parsley, chopped (for garnish)
  • Grated parmesan cheese (for garnish)

Short ribs are the perfect protein for this dish because they are 1) Inexpensive and 2) packed full of flavor. They usually come in two cuts: the English-Cut (pictured below) with one-bone chunks of meat and the Flanken-Cut which is sliced lengthwise with multiple bone segments. Both will work just fine for this recipe but I prefer the English-Cut since I like dealing with less bones. 

Step 1: Pre-heat the oven to 350 degrees F. Season the short ribs generously with coarse salt and freshly ground black pepper. In a large dutch oven, heat 3 tbsp olive oil until the oil just begins to smoke. 

Step 2: Working in batches, sear the short ribs on all sides until they are golden brown and develop and nice crust. Remove from the pan and set aside. Add in the onions, shallots, garlic, carrots and tomato paste to the pan and cook for 5-10 minutes until the onions begin to turn translucent. Next, add in the red wine to deglaze the pan. Finally, add the beef broth, short ribs, rosemary and thyme sprigs and place in the oven for 2.5 to 3 hours. 

Step 3: After 2.5 to 3 hours, the meat should be tender and falling off the bone. Remove the bones from the pot and shred the beef with a fork and set aside. 

Step 4: Cook the Pappardelle as instructed on the package or until al dente. Drain and then lightly toss with the ragu until the noodles are coated. Garnish with fresh parsley and serve immediately. 

Serve with a side of fresh sourdough bread for dipping or better yet, in a sourdough bread bowl if you want to take this recipe to the next level. Also, the best thing about this recipe is that the dutch oven does all of the heavy lifting for you so all you need to do is prep the ingredients and let the dutch oven take care of the rest! 

Hopefully y’all enjoyed this recipe as much as we did. Let me know if you have any questions/suggestions in the comments below!

Short Rib Ragu with Pappardelle

Prep Time: 20 minutes

Cook Time: 3 hours

Total Time: 3 hours, 20 minutes

Serving Size: 4

Short Rib Ragu with Pappardelle

Ingredients

  • 3-4 lbs bone-in beef short ribs
  • 3 tbsp olive oil
  • 1 large yellow onion, chopped
  • 1 shallot, chopped
  • 4-5 carrots, chopped
  • 2 large garlic cloves, minced
  • 3 Tbs. tomato paste
  • Kosher salt
  • Freshly ground pepper
  • 1 cup red wine
  • 3 cups beef broth, or as needed
  • 8 oz. Pappardelle pasta
  • 1-2 sprigs of fresh rosemary
  • 3-4 sprigs of fresh thyme
  • Fresh parsley, chopped (for garnish)
  • Grated parmesan cheese (for garnish)

Instructions

  1. Pre-heat the oven to 350 degrees F. Season the short ribs generously with coarse salt and freshly ground black pepper. In a large dutch oven, heat 3 tbsp olive oil until the oil just begins to smoke.
  2. Working in batches, sear the short ribs on all sides until they are golden brown and develop and nice crust. Remove from the pan and set aside. Add in the onions, shallots, garlic, carrots and tomato paste to the pan and cook for 5-10 minutes until the onions begin to turn translucent. Next, add in the red wine to deglaze the pan. Finally, add the beef broth, short ribs, rosemary and thyme sprigs and place in the oven for 2.5 to 3 hours.
  3. After 2.5 to 3 hours, the meat should be tender and falling off the bone. Remove the bones from the pot and shred the beef with a fork and set aside.
  4. Cook the Pappardelle as instructed on the package or until al dente. Drain and then lightly toss with the ragu until the noodles are coated. Garnish with fresh parsley and serve immediately.
http://thesuchef.com/2017/03/06/short-rib-ragu-with-pappardelle/

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