Braised Short Rib Ragu with Pappardelle
Deliciously tender braised short ribs smothered in sherry wine-infused San Marzano tomato ragu over egg pappardelle. This savory, hearty, aromatic Braised Short Rib Ragu with Pappardelle is slow-cooked to perfection, soaking in powerful flavors that leave your taste buds craving seconds after one bite. Hurry, grab your grocery list.
Equipment
ingredients
Braised Short Ribs
- 2 tbsp Vegetable Oil
- 2 lb Bone-In Short Ribs
- TYL* Salt & Pepper (S&P), *to your liking
Tomato Ragu
- ½ Yellow Onion, diced
- 2 cloves Garlic, minced
- 1 tbsp Tomato Paste
- ¼ cup Sherry Wine
- ½ cup Beef Stock
- 28 oz Crushed San Marzano Tomatoes
- 3 leaves Fresh Sage
- ¼ cup Fresh Parsley, chopped
- 1 whole Carrot
- 1 whole Celery Stalk
Pappardelle
- 1 tbsp Salt
- 1 lb Pappardelle (GF: pappardelle is egg-based)
- ½ cup Pecorino Romano, grated
(P.S. Use this as a checklist!)
Instructions
Sear short ribs and chop vegetables. Preheat oven to 375 degrees F. Season short ribs generously with S&P. Heat 2 tbsp. vegetable oil in Dutch Oven over med-high heat until HOT (almost smoking). Add short ribs and sear on all sides until deep brown, about 3 min. per side. Meanwhile, dice yellow onion, mince garlic, cut carrot and celery (into 3-4 large chunks), and chop parsley. Remove short ribs from heat and set aside.Sauté vegetables and deglaze. Using reserved oil from short ribs, add yellow onion and cook for 5 min., until browned and softened. Add minced garlic for the last 1 min. Stir in tomato paste, followed by sherry wine. Let sit for 2 min. to deglaze (and make sure to scrape up the tasty brown bits at bottom of pot!).Braised short ribs meet tomato ragu. Reduce heat to low and stir in beef stock, crushed tomatoes, chunks of carrot and celery, parsley, and sage. Season with S&P and nestle short ribs into ragu. Bring to a simmer over med-high and cover. Cook for 2 hr. in oven (everyone scent-lured to the kitchen will have to wait!).Shred short ribs and mix ragu. Bring 5-6 qt. water to boil. Move ragu from oven to stovetop and let simmer over med-low heat. Uncover (watch out for steam!) and move short ribs to cutting board. Shred meat into bite-sized pieces (it’ll fall right off the bone) and add back into ragu (if you can prevent yourself from eating it all), after skimming fat off the top. Remove carrots and celery (but do not discard those scrumptious carrots—enjoy!).Is your mouth watering yet? Add 1 tbsp. salt and pappardelle to boiling water and cook until al dente. Strain pasta and add a few ladles of ragu to bottom of pot. Add back pasta and mix. Serve pappardelle with a few spoonfuls of braised short rib ragu and grated Pecorino Romano on top. Guard your plates. Seriously.
Notes & Tips
- The fewer the short ribs—The better. Try to purchase the largest short ribs that your butcher has. It will be much easier for you to work with 2-3 short ribs instead of 6-10. Remember that you are taking the meat off the bone and shredding it, so you don’t need to worry about individual meat portions. Time is precious!
This dish was incredible and very easy! My boyfriend and I loved it. The total prep time is actually very quick. You spend the bulk of the time waiting around for the short ribs to cook (ample time for wine and a couple of episodes of a show).
My oven is older and doesn’t have great temperature regulation, so I did mine at 350 to accommodate for that and it came out perfect.
This was my first time doing an OTS recipe — I loved that you could use the recipe section as a checklist and that you could easily adjust the portion sizes.