"We're adding a gourmet twist to your typical ragu pasta. This recipe features melts-in-your-mouth beef short ribs that burst with flavors."
Beef Short Ribs Ragu with Pappardelle Pasta
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Prep time 6hrs
Cook time 20mins
Serves or Makes: 4
Recipe Card
ingredients
- 3lbs Beef Short Ribs
- 1 tbsp olive oil
- 28oz can crushed tomatoes
- 1 large onion, diced
- 2 celery stalks, diced
- 2 carrots, diced
- 3 garlic cloves, minced
- 1 1/2 tsp kosher salt
- 1/2 tsp pepper
- 2 tbsp tomato paste
- 1/2 cup red wine
- 2 cups beef broth or bone broth
- 1 tsp thyme
- 2 bay leaves
- 8oz portabella mushrooms, chopped
Method
Step 1
Preheat the oven to 350 degrees.
Step 2
In a dutch oven over medium heat add the olive oil and heat up.
Step 3
Add the short ribs in and sear both sides.
Step 4
Then add the tomatoes, onion, celery, carrots, garlic, salt, pepper, thyme, wine, broth and bay leaves.
Step 5
Bring to a low boil, cover and place in the oven.
Step 6
Cook for 5-6 hrs or until the beef is pull apart tender.
Step 7
Remove bones, leaves, shred the beef, add the tomato paste and the mushrooms.
Step 8
Mix well. Serve over your favorite pasta