Beef Short Rib Ragù with Pappardelle

Ingredients

• 3 tbsp Olive oil
• 600 g Beef short ribs
• 1 White onion (Medium)
• 1 Carrot (Large)
• 3 sticks Celery
• 2 Garlic (Big cloves, grated)
• 1.5 tbsp Tomato paste
• 600 ml Beef stock
• 400 g Chopped tomatoes
• 2 sprigs Fresh thyme (Leaves removed from stems)
• 250 g Fresh pappardelle
• Fresh parsley (Chopped, for topping)
• Cheese (For topping, grated)
• Hot water (A splash, as needed during braising)
• Pasta water (A few splashes, as needed)

Steps

1. 1

   Heat a large, lidded casserole pan over medium-high heat and add the olive oil.

2. 2

   Add the short ribs and brown them on each side. Remove the beef from the pan and set aside.

3. 3

   Add the chopped onion, carrot, celery, and grated garlic to the pan. Cook for a few minutes until softened.

4. 4

   Add the tomato paste, chopped tomatoes, and beef stock. Stir, scraping up any browned bits from the bottom of the pan.

5. 5

   Return the short ribs to the pan. Remove the thyme leaves from their sprigs and add them.

6. 6

   Cover the casserole and transfer it to the oven. Braise for about 3½ hours, until the beef is tender and falling off the bone. Check and stir once every hour, adding a splash of hot water if needed.

7. 7

   Remove the ribs from the sauce. Take out and discard the bones, then break or shred the meat and stir it back into the sauce.

8. 8

   Cook the pappardelle in water until al dente, following the pasta package directions. Drain, reserving some pasta water.

9. 9

   Add the pappardelle to the ragù and toss together, adding a few splashes of pasta water to loosen and coat the pasta.

10. 10

    Serve in bowls topped with grated cheese and chopped parsley.

Notes

The source does not specify an oven temperature or exact quantities for the parsley, cheese, hot water, or pasta water. The spoken transcript mentions removing excess fat and blending the sauce, but the written recipe does not; this extraction follows the written recipe.

Nutrition per serving

• main
• dinner
• date night
• braised
• oven-cooked
• comfort food