Ingredients
Scale
- 2 pounds short ribs
- 1 tablespoon olive oil
- 1 large onion, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 cup red wine
- 1 can (28 ounces) crushed tomatoes
- 1 tablespoon tomato paste
- 2 cups beef broth
- 1 teaspoon dried thyme
- 1 teaspoon bay leaves
- Salt and pepper to taste
- 1 pound pappardelle pasta
- Fresh basil for garnish
Instructions
- Preheat your Dutch oven over medium-high heat. Season the short ribs with salt and pepper, then brown them in the olive oil.
- Add the onion, carrots, and celery to the pot, cooking until soft.
- Stir in the garlic and cook for another minute.
- Pour in the red wine, scraping up any brown bits from the bottom of the pot.
- Add the crushed tomatoes, tomato paste, and beef broth. Mix in the thyme and bay leaves.
- Return the short ribs to the pot, cover, and let simmer for about 2-3 hours until the meat is tender.
- Remove the short ribs, shred the meat, and return it to the sauce.
- Cook the pappardelle pasta according to package instructions; drain and combine with the ragu.
- Serve hot, garnished with fresh basil.
Notes
- For extra richness, you can add a splash of heavy cream to the sauce.
- Pair with a glass of the same red wine used for cooking.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Braised
- Cuisine: Italian
- Diet: Carnivore
Nutrition
- Serving Size: 1 plate
- Calories: 650
- Sugar: 6 grams
- Sodium: 800 mg
- Fat: 30 grams
- Saturated Fat: 10 grams
- Unsaturated Fat: 20 grams
- Trans Fat: 0 grams
- Carbohydrates: 70 grams
- Fiber: 4 grams
- Protein: 40 grams
- Cholesterol: 100 mg
Keywords: Dutch Oven, Short Rib Ragu, Pappardelle, Comfort Food