Indulge in the rich and mouthwatering flavors of Short Ribs Ragu with Pappardelle.
This traditional Italian dish combines tender short ribs with a flavorful ragu sauce, served over wide, flat pappardelle noodles.
Perfectly slow-cooked, the short ribs become fall-off-the-bone tender, while the ragu made with red wine, beef broth, and tomatoes envelops the pasta in a sumptuous embrace.
Short Ribs Ragu With Pappardelle: A Decadent Italian Recipe
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: Set your oven to 300°F (150°C).
2. Brown the Short Ribs: In a large pot, heat olive oil over medium-high heat. Brown the short ribs on all sides, then set aside.
3. Cook Aromatics: In the same pot, cook the chopped onion and minced garlic until softened and fragrant.
4. Prepare the Ragu: Add the red wine, beef broth, crushed tomatoes, tomato paste, and dried thyme to the pot. Stir well to combine.
5. Braise the Short Ribs: Return the browned short ribs to the pot, cover, and transfer to the oven. Let braise for 2 1/2 hours, or until the short ribs are tender and falling off the bone.
6. Cook Pappardelle: In a separate pot, cook the pappardelle noodles according to package instructions until al dente.
7. Combine and Serve: Toss the cooked pappardelle noodles with the rich ragu. Serve immediately, topped with grated Parmesan cheese if desired.
Buon appetito! Enjoy this luxurious Short Ribs Ragu with Pappardelle, a true Italian delight.
