This Short Rib Ragu recipe has tender short ribs cooked in a homemade sauce and served on pappardelle pasta. It’s hearty, flavorful, and the perfect dish for guests or picky kids!
Equipment
Dutch Oven
Ingredients
2.5 lbs bone-in beef short ribs*
▢Salt and pepper
▢2 Tablespoons olive oil
▢1 small onion , finely diced
▢1 large carrots , finely diced
▢1 celery rib , finely diced
▢4 cloves garlic , minced
▢1/2 cup dry red wine (chianti, cabernet sauvignon, merlot)
▢1 3/4 cups low-sodium beef broth
▢2 teaspoons beef bouillon paste
▢28 oz can peeled whole tomatoes , (San Marzano recommended)
▢2 Tablespoons tomato paste
▢1 parmesan cheese rind , (optional)
▢½ teaspoon kosher salt , or more, to taste
▢½ teaspoon Black Pepper
▢3 sprigs fresh thyme
▢1/2 teaspoon dried oregano leaves
▢1/2 teaspoon dried basil leaves
▢2 bay leaves
▢Pinch crushed red pepper flakes , optional
▢1 lb pappardelle or tagliatelle pasta*
Instructions
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