Short Rib Ragu

Course: Dinner, Pasta

Ingredients:

For the Short Rib Ragu:

• 3 pounds (1.4 kg) bone-in beef short ribs

• 2 tablespoons olive oil

• 1 large onion, finely chopped

• 4 cloves garlic, minced

• 2 cans (28 ounces) crushed tomatoes

• Oregano to taste

• Salt and black pepper to taste

For Serving:

• 1 pound (450g) pappardelle pasta or your favorite pasta

• Grated Parmesan cheese (optional)

• Chopped fresh basil (optional)

Instructions:

1. Season the short ribs generously with salt, black pepper, and oregano.

2. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the short ribs and sear them on all sides until they are browned and crusty. This should take about 3-4 minutes per side. Remove the short ribs from the pot and set them aside.

3. In the same pot, add the chopped onion. Sauté the vegetables until they begin to soften, about 5 minutes.

4. Add the minced garlic and sauté for another minute until fragrant.

5. Pour in the chopped tomatoes, basil, salt, and pepper to taste. Let simmer for a few minutes then return the seared short ribs to the pot.

6. Cover the pot with a lid and let the short ribs braise on the stovetop for 3-4 hours or until they are tender and falling off the bone.

7. Once the short ribs are done, remove them from the pot and use two forks to shred the meat. Discard any bones and excess fat.

8. Skim any excess fat from the surface of the sauce in the pot. You can use a fat separator or a spoon to do this.

9. Return the shredded short rib meat to the pot and stir it into the sauce. Taste and adjust the seasoning with salt and pepper as needed.

10. While the ragu simmers on the stovetop, cook the pappardelle pasta according to the package instructions until al dente. Drain and set aside.

11. To serve, ladle the short rib ragu over a bed of cooked pappardelle pasta. Garnish with grated Parmesan cheese and chopped fresh basil if desired.