Beef Short Rib Ragù Recipe

Pat the short ribs dry with a paper towel to remove any excess moisture and then season them on all sides with the salt and pepper.

Sear the short ribs in the hot oil, working in batches if needed. Cook for 2-3 minutes on each side until browned and then remove them from the pot.

Add the onions, carrots and celery to the pot and saute for 3-5 minutes until they start to soften.

Add the garlic and cook, while stirring, for 30-60 seconds until it becomes fragrant.

Stir in the tomato paste and cook for 30-60 seconds until it begins to melt into the vegetables.

Deglaze the pot by adding the red wine and scraping the bottom to release any stuck on bits.

Add the short ribs back to the pot along with the herb bundle, crushed tomatoes and the beef broth.

Cover the dutch oven with the lid and allow the short ribs to simmer for 2-3 hours until they are tender and fall off the bone. Make sure to check in on the ribs so they are mostly covered with the liquid.

Remove the herb bundle and the bones from the pot and using two forks or kitchen tongs, shred the meat into smaller pieces.

Stir the meat together with the sauce and let it simmer, uncovered, another 30-60 minutes until the sauce is slightly thickened and reduced.

During the last 15-20 minutes of cooking, boil the pasta and drain it, reserving 1/2 cup of the pasta cooking water.

Stir the heavy cream and reserved pasta cooking water into the sauce and then serve over the freshly cooked pappardelle pasta, topped with grated parmesan cheese, if desired.