Origin of the Short Rib Ragu with Pappardelle recipe.
The short rib ragu and pappardelle combination is a dish that showcases the richness of Italian culinary tradition, particularly from the Tuscany regions and Emilia-Romagna. Ragu (a slow-cooked meat sauce) has been the cornerstone of Italian cuisine for centuries. Originally crafted to make the most of tougher cuts of meat by simmering them slowly to achieve tenderness. Pappardelle, a wide, flat pasta, originates from Tuscany and it’s perfectly suited to capture the luxurious sauce. This dish reflects the Italian philosophy of using simple yet high-quality ingredients and time-honored techniques to create a masterpiece.
Why the recipe works?
The Short Rib Ragu with Pappardelle recipe leverages the clow-cooking process to transform tough short ribs into succulent, fall-off-the-bone-meat combined with the flavor of tomatoes, red wine and aromatic vegetables. The long simmering allows the short ribs to break down resulting in rich, velvety sauce that beautifully coats the wide pappardelle pasta. The combination of carrots, onions, garlic and herbs, creates a robust flavor base. Last but not least, the addition of red wine adds a depth of complexity that elevates the dish.
The choice of pappardelle to go with your short rib ragu is fantastic. It delivers a depth of flavor and richness that is both comforting and luxurious. This makes it and excellent choice for special occasions or a cozy meal at home. The slow-cooking process not only gives depth to the flavors, but also makes the preparation manageable. The dish can be left to simmer with minimal attention, filling your home with its appealing aroma.
The short rib ragu with pappardelle is a celebration of texture and taste, with tender short ribs melting into robust, savory sauce and the broad pappardelle capturing every drop of it.
The recipe is inherently flexible. While it shines as a classic Italian ragu, you can experiment by adding different vegetables and switch the ribs with cuts of beef. Its hearty, satisfying nature makes it a hit with both family and guests, ensuring that it becomes a cherished part of your favorite recipes. Whether enjoyed on a quiet night or serving it at a dinner party, the short rib ragu with pappardelle is a dish that promises to impress!
Short Rib Ragu with Pappardelle
Description
Short Rib Ragu with Pappardelle is a luxurious Italian dis that combines tender, slow-cooked short ribs with wide pappardelle pasta.
Ingredients
Instructions
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Prepare the ribs
Preheat the oven to 300 F (150 C) and move the racks accordingly to make room for a large Dutch oven pot in the middle of the oven.
Pat the short ribs dry and season with 2 tsp salt and 1/2 tsp black pepper on all sides. Heat a large Dutch oven pot to medium heat. After the pot is hot add the olive oil. Give the short ribs one more pat to make sure they are dry and then add them to the pot and sear on all sides. Go in batches and do not crowd the pan. Short ribs should take ~10 minutes to sear on all sides per batch.
Set the seared short ribs aside and turn the heat down to medium-low. Add in the carrots and onions, sauté in the beef fat until very soft (~10 minutes) then add garlic and cook for 2 min. more.
Next, add the tomato paste and cook for ~3 min. stirring frequently. Add the wine and turn heat to medium. Using a wooden spoon scrape all the brown bits off the bottom of the pan.
After cooking in wine for 3 min. add the plum tomatoes, thyme and bay leaf and bring to a simmer. Once simmering add the ribs to the pot, stir then cover. Cook the short ribs in the oven for 2 hours. After two hours, place the lid partially (half-open) and continue to cook for 1 hour more.
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Step 2
Remove the Dutch oven pot, then remove the short ribs and place onto a large cutting board. Using 2 forks shred the meat. Discard any hard parts of fat and the bones. Discard the thyme stems and the bay leaf. Return the shredded meat to the pot and keep warm over low heat. Taste test the ragu and season with salt and pepper to taste.
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Pasta prep
Bring a large pot of salted water to boil and cook pappardelle until al dente. Heat a large pan to medium-low heat and add in 2 cups of the ragu. Add the pasta to the pan and cook for 1 minute more mixing well to fully coat the pasta.
If the pasta needs more ragu to cover, then add more. If the sauce seems dry add a bit of reserved pasta water to loosen it up.
Serve immediately with grated Parmigiano Reggiano and the remaining ragu on the side.Most important step - Enjoy!
Servings 6
- Amount Per Serving
- Calories 650kcal
- % Daily Value *
- Total Fat 14g22%
- Saturated Fat 5g25%
- Cholesterol 195mg65%
- Sodium 992mg42%
- Potassium 1150mg33%
- Total Carbohydrate 53g18%
- Dietary Fiber 2g8%
- Sugars 7g
- Protein 58g116%
- Calcium 110 mg
- Iron 30 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.