Slow-Cooked Beef Short Rib Ragu with Pappardelle
Slow-Cooked Beef Short Rib Ragu with Pappardelle
Indulge in a deeply flavorful and comforting dish with this Slow-Cooked Beef Short Rib Ragu. Tender, fall-off-the-bone beef short ribs are braised for hours in a rich tomato and red wine sauce, creating an intensely savory ragu that clings beautifully to wide pappardelle noodles. This recipe is perfect for a leisurely weekend meal or a special occasion when you want to impress with minimal fuss. This braised beef dish showcases the incredible transformation of tough cuts into succulent, melt-in-your-mouth perfection, a hallmark of excellent beef preparation. The slow cooking process breaks down the connective tissues in the beef, yielding an unbelievably succulent texture, while the aromatic vegetables and herbs infuse every bite with complex layers of taste. Serve with a sprinkle of fresh parmesan cheese and a side of crusty bread to soak up every last drop of the exquisite sauce. It’s a classic comfort food elevated to gourmet status, firmly rooted in the tradition of preparing beef roasts and hearty meat dishes.
- Preparation time
- 30 min
- Cooking time
- 4 hrs
- Total time
- 4 hrs 30 min
- Servings
- 6
Instructions
Prep
- 1Pat beef short ribs dry with paper towels and season generously with salt and black pepper.
- 2Heat 1 tablespoon of olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Brown the short ribs on all sides until deeply colored, working in batches if necessary, about 3-5 minutes per side. Remove browned ribs and set aside.
- 3Add the remaining 1 tablespoon of olive oil to the pot. Add chopped onion, carrots, and celery (mirepoix) and cook until softened, about 8-10 minutes, stirring occasionally.
- 4Stir in the minced garlic and tomato paste and cook for 1-2 minutes until fragrant.
Cooking Ragu
- 1Pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and cook for 5-7 minutes, reducing the wine slightly.
- 2Stir in the crushed tomatoes, beef broth, fresh rosemary, fresh thyme, and bay leaf. Return the browned short ribs to the pot, ensuring they are mostly submerged in the liquid.
- 3Bring the ragu to a gentle simmer, then cover the Dutch oven and transfer it to a preheated oven at 325°F (160°C). Braise for 3-4 hours, or until the beef is fork-tender and easily falls off the bone.
- 4Carefully remove the short ribs from the pot and place them on a cutting board. Discard the bones and shred the beef into large pieces using two forks. Return the shredded beef to the ragu and stir to combine.
- 5Taste the ragu and adjust seasoning with salt and pepper as needed. Remove the bay leaf.
Serving
- 1While the ragu finishes, cook the pappardelle pasta according to package directions in a large pot of salted boiling water until al dente. Drain, reserving about 1 cup of pasta water.
- 2Add the drained pappardelle directly to the ragu, tossing gently to coat. If the sauce is too thick, add a splash of reserved pasta water until it reaches your desired consistency.
- 3Serve the ragu immediately, garnished with freshly grated Parmesan cheese and chopped fresh parsley.
Nutrition Information
- Calories
- 951 kcal
- Protein
- 55 g
- Fat
- 46 g
- Carbs
- 75 g
| Nutrient | Per serving |
|---|---|
| Calories | 951 kcal |
| Protein | 55 g |
| Fat | 46 g |
| Carbs | 75 g |
Tips
- Browning the short ribs thoroughly adds a crucial layer of deep, savory flavor, known as the Maillard reaction, to your ragu.
- Don't rush the braising! Low and slow heat is key to breaking down the tough connective tissues in the beef ribs, resulting in tender meat.
- A rustic red wine or sturdy Barbera pairs perfectly with the richness of this beef ragu, complementing the complex flavors.