Short Rib Ragu with Pappardelle
A hearty and rich ragu made from tender short ribs, perfect over pappardelle pasta.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 2.5 pounds beef short ribs bone-in
- 2 tablespoons olive oil
- 1 large onion diced
- 2 cloves garlic minced
- 1 cup red wine dry
- 28 ounces crushed tomatoes canned
- 1 teaspoon thyme dried
Instructions
Preparation Steps
- Season the short ribs with salt and pepper.
- Heat olive oil in a large pot over medium-high heat. Brown the short ribs on all sides.
- Remove short ribs and set aside. Add onion and garlic to the pot, sauté until soft.
- Pour in the red wine, and scrape up any browned bits from the bottom of the pot.
- Stir in tomatoes and thyme, then return the short ribs to the pot.
- Cover and simmer on low heat for 3 hours until meat is tender.
Notes
Serve with fresh pappardelle noodles and grated Parmesan cheese.