Short Ribs Ragu With Pappardelle

### Directions

#### Step 1: Brown the Short Ribs
Start by prepping the short ribs. Pat them dry with paper towels, then season generously with salt and pepper. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the short ribs in batches, being careful not to overcrowd the pot. Sear the ribs on all sides until they are deeply browned, about 3-4 minutes per side. Once browned, remove the short ribs and set them aside.

#### Step 2: Sauté the Vegetables
In the same pot, add the chopped onion, carrots, and celery. Sauté over medium heat until the vegetables are softened and beginning to brown, about 5-7 minutes. Add the garlic and cook for another 1-2 minutes, until fragrant.

#### Step 3: Deglaze the Pot
Pour in the red wine, scraping the bottom of the pot with a wooden spoon to release any flavorful browned bits. Let the wine cook down for about 5 minutes, allowing it to reduce by half. This will concentrate the flavors and give your ragu a rich depth.

#### Step 4: Make the Ragu Sauce
Once the wine has reduced, add the crushed tomatoes, beef broth, tomato paste, dried thyme, and bay leaves to the pot. Stir to combine and return the short ribs to the pot. Ensure the ribs are mostly submerged in the liquid. Bring the sauce to a simmer.

#### Step 5: Slow Cook the Short Ribs
Cover the pot with a lid, lower the heat to low, and let the short ribs braise for 2.5 to 3 hours. The slow cooking process allows the meat to become incredibly tender, so it’s easy to shred later. Check occasionally to make sure the liquid level remains consistent, adding more broth or water if necessary.

#### Step 6: Shred the Short Ribs
After about 3 hours, the short ribs should be fork-tender. Remove them from the pot and let them cool for a few minutes before shredding the meat. Discard the bones and any excess fat. Return the shredded meat to the pot and stir it into the ragu sauce. Simmer for an additional 15-20 minutes to allow the flavors to meld.

#### Step 7: Cook the Pappardelle
While the ragu is simmering, bring a large pot of salted water to a boil. Add the pappardelle pasta and cook according to package instructions until al dente (typically about 3-4 minutes for fresh pasta or 8-10 minutes for dried). Drain the pasta, reserving a small cup of the cooking water to help adjust the sauce later if needed.

#### Step 8: Combine the Pasta and Ragu
Once the pasta is drained, add it directly to the pot with the ragu. Toss the pasta in the sauce, ensuring it’s well coated. If the sauce seems too thick, add a little bit of the reserved pasta cooking water to loosen it up. Season the ragu with additional salt and pepper to taste.

#### Step 9: Serve and Garnish
Divide the ragu and pappardelle between bowls. Top each serving with freshly grated Parmesan cheese and a sprinkle of chopped parsley for a burst of freshness. Serve immediately while hot.

### Tips and Variations

– **Make Ahead:** The short ribs ragu can be made in advance and stored in the refrigerator for up to 3 days. The flavors will deepen over time, making it even better the next day. Reheat the ragu gently on the stove before serving.
– **Slow Cooker Option:** If you prefer a hands-off approach, you can make this recipe in a slow cooker. After browning the short ribs and sautéing the vegetables, transfer them to the slow cooker with the remaining ingredients. Cook on low for 6-8 hours until the meat is tender.
– **Flavor Boost:** For a deeper, richer flavor, add a couple of tablespoons of balsamic vinegar or a few sprigs of fresh rosemary to the sauce while the short ribs cook.
– **Pasta Alternatives:** While pappardelle is ideal for this dish, you can also use other wide pasta like tagliatelle, fettuccine, or even rigatoni if you can’t find pappardelle.

### Why You’ll Love This Dish

**Short Ribs Ragu with Pappardelle** is the ultimate comfort food. The slow-cooked short ribs become incredibly tender, falling apart into the rich, flavorful sauce that coats every strand of pasta. The pappardelle, with its broad, flat shape, is the perfect vehicle for soaking up all that delicious ragu. This dish offers an explosion of flavors—tangy tomatoes, savory beef, aromatic vegetables, and a hint of red wine, all coming together in a symphony of taste.

Whether it’s a cozy weeknight dinner or a dish for a gathering, **Short Ribs Ragu with Pappardelle** is sure to impress with its depth of flavor and irresistible tenderness. The slow cooking process takes a little time, but the results are absolutely worth it, creating a memorable meal that feels like a warm hug on a plate.