A comforting and rich Short Rib Ragu, perfect with papardelle pasta. This recipe features slow-cooked short ribs in a flavorful tomato and red wine sauce, enhanced with aromatic vegetables, herbs, and finished with cream and Parmesan.
Pat dry and salt short ribs. Sear in a Dutch Oven for approximately 3 minutes per side. Remove short ribs from the pan and add in celery, carrots, and onion. Season with salt and pepper. Stir occasionally over medium/low heat for 15 minutes. Add in garlic. Add tomato paste and stir. Cook for about 3 minutes and then add wine. Reduce the wine, stirring frequently. Add in crushed tomatoes, fresh herbs (rosemary and thyme), and bay leaves. Then pour in the beef broth and bring to a boil. Add in the seared short ribs and lower the heat to a simmer for 2.5 to 3 hours. Take out the short ribs and shred them. Add the shredded short ribs back into the pot and reduce the sauce for about 20 minutes until desired consistency. Add cream and Parmesan on low heat. Add cooked papardelle pasta and some pasta water until the sauce is glossy and creamy. Enjoy!
