Description
A comforting dish that melds rich flavors and textures, featuring tender short ribs in a robust ragu served with wide ribbons of pappardelle.
Ingredients
Scale
- 3–4 pounds boneless short ribs
- 1 large onion, diced
- 1 rib celery, diced
- 1 large carrot, diced
- 2 cloves garlic, smashed
- 1/4 cup tomato paste
- 1 tablespoon Worcestershire sauce
- 15 ounces crushed tomatoes
- 3 cups chicken broth
- 1/3 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 10 ounces pappardelle pasta
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- Pat dry the short ribs and season them generously with salt and pepper.
- Heat a drizzle of olive oil in a Dutch oven over medium-high heat.
- Add the short ribs, browning them on both sides for about 4-5 minutes per side.
- Remove the ribs and set them aside. Add the diced onion, celery, and carrot to the pot.
- Sauté for about 15 minutes until soft and fragrant.
- Add the smashed garlic, tomato paste, and Worcestershire sauce to the pot.
- Cook for another minute, stirring constantly.
- Stir in the crushed tomatoes and chicken broth, scraping up any browned bits.
- Return the browned short ribs to the pot.
- Bring to a boil, then cover and simmer on low for 150-180 minutes.
- Cook pappardelle according to package instructions while the ragu simmers.
- Remove the ribs after they are tender and shred the meat.
- Stir the heavy cream and Parmesan into the ragu, then mix in the cooked pappardelle.
Notes
Serve with additional Parmesan cheese and fresh black pepper. Store leftovers in the fridge for up to 3-4 days or freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 165 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 5g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 42g
- Cholesterol: 100mg