Short Rib Pappardelle Recipe

Dinner Menu

1. 1

   Prepare the Short Ribs

   Season the short ribs with salt and black pepper.

2. 2

   Sear the Short Ribs

   In a large pot, heat the olive oil over medium-high heat. Add the short ribs and sear until browned on all sides, about 8 minutes. Remove the ribs and set aside.

3. 3

   Sauté the Vegetables

   In the same pot, add the chopped onion, diced carrots, and diced celery. Cook until softened, about 5 minutes. Add the minced garlic and cook for an additional minute.

4. 4

   Make the Ragu

   Stir in the tomato paste and cook for another 2 minutes. Add the crushed canned tomatoes, beef broth, red wine, bay leaves, fresh thyme, and the seared short ribs. Bring to a simmer.

5. 5

   Slow Cook the Ragu

   Cover the pot and reduce the heat to low. Let the ragu simmer for about 3 hours, or until the short ribs are tender and can be easily shredded.

6. 6

   Cook the Pappardelle

   In a large pot of salted boiling water, cook the pappardelle according to package instructions until al dente. Drain and set aside.

7. 7

   Combine and Serve

   Remove the short ribs from the ragu and shred the meat. Return the shredded meat to the pot. Toss the cooked pappardelle with the ragu. Serve topped with grated parmesan cheese and chopped parsley.