Short rib ragu Pappardelle pasta 2lb short ribs 1 shallot, diced 2 carrots, diced 1 celery stalk, diced 3 cloves garlic, minced 2 tbsp tomato paste 1 cup red wine 1 cup beef broth 1 28oz can crushed tomatoes 1 tsp garlic powder 1 tsp onion powder 2 tsp paprika 1 tsp black pepper 1/2 tsp salt 1 tsp red pepper flakes Parmesan rind 2 sprigs of thyme 2 bay leaves 1/2 cup heavy cream 1/4 cup pasta water 1/2 cup Parmesan Preheat oven to 325°F. Start by seasoning the short ribs with salt and pepper. In a Dutch oven, heat oil over medium-low heat and sear the short ribs until golden brown, about 3–4 minutes per side. Set aside. In the same pan, add the onion, carrot, and celery, cooking until slightly softened, about 4 minutes, then add the garlic and cook for another 30 seconds. Add the tomato paste and mix well, then add the red wine and reduce by half. Once reduced, add the beef broth, can of tomatoes, and seasonings, then stir. Add the short ribs back to the sauce, then add the Parmesan rind, thyme sprigs, and bay leaves. Cover and place in the preheated oven for 2½–3 hours, or until the meat is tender. Once cooked through, the meat should fall off the bones. Discard the bones, thyme, and bay leaves, then shred the meat and return it to the sauce. Add the heavy cream, pasta water, and Parmesan, and stir well. Cook the pasta according to the package instructions, then add it to the ragù sauce. Serve warm and top with additional Parmesan. Enjoy 🤎 #shortribs #ragu #pastarecipe #Dinnerldeas
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- 25 Sept 2026
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