Braised Beef Rib Ragu with Pappardelle:
3 pounds beef short ribs, bone in
½ cup all purpose flour
3 tablespoons vegetable oil
2 tablespoons olive oil
2 carrots, peeled & diced
1 onion. peeled & diced
1-2 stalk celery, diced
1 cup red wine
1 bay leaf
1 sprig rosemary
6 sprigs thyme
6 cloves garlic, chopped
6 ounces tomato paste
14 ounces crushed tomatoes
2 cups beef broth
Kosher salt and black pepper to season
1 pound Pappardelle pasta
½ cup heavy cream
½ cup grated parmesan cheese
Pat dry the beef ribs with a paper towel then season the ribs well with kosher salt and pepper.
In a bowl add in the flour and roll the ribs into the flour to coat.
In a Dutch oven over medium high heat, add in the vegetable oil.
Once the oil is hot add in ½ the short ribs and brown well on all sides.
Once the ribs are well browned, place on a plate, set aside.
Repeat with the rest of the ribs.
Remove most of the oil from the pot and add in the olive oil over medium heat.
Add in the carrots, onions and celery and season with kosher salt and black pepper.
Stir and cook until vegetables are well browned.
To the vegetables, add in the bay leaf,
Rosemary, thyme and chopped garlic stir and cook 1 minute until garlic is fragrant.
Add the tomato paste in and stir to coat the vegetables.
And cook 2-3 minutes.
Increase the heat to medium high then pour in the red wine, stir and scrape any browned bits from the bottom.
Cook 2-3 minutes until the wine is absorbed into the vegetables.
Add in the crushed tomatoes, beef broth and browned short ribs stir and bring to a boil.
Place lid on pot and place in a pre heated 325 degree F oven for 2 ½ - 3 hours until the short ribs are fork tender.
Remove short ribs & herbs from pot and ladle out and discard any excess grease.
Place the ribs onto a cutting board and separate the beef from the bones, shred the beef with a fork and return meat to the pot and stir.
Add in the heavy cream and parmesan cheese, stir again to incorporate. Cover pot to keep warm while cooking the pasta.
Cook the Pappardelle according to the directions on the package.
Drain pasta and reserve 1 cup cooked pasta water if needed to thin out the ragu.
Add the cooked pasta to the ragu and stir in to combined.
Add in some of the reserved pasta to thin out the sauce if needed.
Plate up the ragu and top with grated parmesan cheese.
