A rich and indulgent Italian dish! Short Ribs Ragu with Pappardelle is a mouthwatering combination of tender short ribs, flavorful ragu, and wide, flat pappardelle noodles. The slow-cooked short ribs fall-off-the-bone, and the rich ragu made with red wine, beef broth, and tomatoes coats the pappardelle perfectly.
Here’s a recipe to make your taste buds sing:
INGREDIENTS:
– 2 pounds beef short ribs
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup red wine
– 1 cup beef broth
– 1 can (28 oz) crushed tomatoes
– 1 tablespoon tomato paste
– 1 teaspoon dried thyme
– Salt and pepper, to taste
– 1 pound pappardelle noodles
– Grated Parmesan cheese, for serving (optional)
INSTRUCTIONS:
1. Preheat oven to 300°F (150°C).
2. Brown short ribs in olive oil, then set aside.
3. Cook onion and garlic until softened.
4. Add red wine, beef broth, crushed tomatoes, tomato paste, and thyme. Stir to combine.
5. Return short ribs to the pot, cover, and transfer to the oven.
6. Braise for 2 1/2 hours or until short ribs are tender.
7. Cook pappardelle noodles al dente, then toss with the ragu.
8. Serve with grated Parmesan cheese, if desired.
Buon appetito!
Enjoy