Short Rib Ragu Pappardelle

Ingredients

• 4 Beef Short Ribs
• 2 Carrots
• 1 White Onion
• 3 oz Tomato Paste
• 1 cup Plum Tomatoes
• 2 Cloves Garlic
• 1 1/2 cups Dry Red Wine
• 2 Sprigs Thyme
• 1 Sprig Rosemary
• 1 Bay Leaves

Directions

1. Season short ribs with salt and pepper
2. Heat French oven on stove top at medium high heat
3. Dice carrots and onion
4. Preheat oven to 300 degrees
5. Sear all sides of short rib, remove from pot and set aside
6. Add onion and carrot and cook until softened (8 mins)
7. Add garlic and cook until fragrant (2 mins)
8. Add tomato paste and stir until well incorporated (2 mins)
9. Add wine and stir until bubbling
10. Add tomato and break with spoon
11. Add thyme, rosemary, and bay leaf
12. Add short ribs to pot, ensure liquid fully or nearly covers meat
13. Cover pot and place in oven for 2 hours
14. Remove from oven, use fork to flip ribs, return lid slightly ajar and cook for another hour
15. Remove from oven, discard herbs
16. Remove ribs to bowl and shred with fork (optional: discard excessively fatty pieces)
17. Return to sauce
18. Cook pasta in separate pot
19. Add one ladle of pasta water
20. Add pasta and stir to combine
21. Top with Parmesan cheese

Notes

Inspo: https://www.sipandfeast.com/red-wine-braised-short-ribs/#wprm-recipe-container-9251