Ingredients
Scale
- 1.1 kg bone-in beef short ribs
- Salt, to taste
- Black pepper, to taste
- 90 ml extra-virgin olive oil, divided
- 1 medium yellow onion, finely diced
- 5 carrots, diced
- 4 celery stalks, diced
- 6 garlic cloves, minced
- 2 tablespoons tomato paste
- 0.5 teaspoon crushed red pepper flakes (optional)
- 240 ml dry Cabernet Sauvignon
- 800 g canned crushed tomatoes
- 120 ml water
- 120 ml beef broth
- 1 bay leaf
- 5 rosemary sprigs (3 finely chopped, 2 whole)
- 450 g pappardelle or fettuccine
- 30 g Pecorino Romano cheese
- Fresh parsley, as needed
- Burrata cheese (optional), for serving
Instructions
- Pat the short ribs dry with paper towels and season all sides with salt and black pepper.
- Heat half the olive oil in a large Dutch oven over medium-high heat. Sear each side of the short ribs until golden brown, about 2–3 minutes per side. Transfer them to a plate and set aside.
- Reduce the heat to medium. Add more olive oil if needed. Add the diced onion, carrots, and celery. Sauté for 6–8 minutes until the vegetables soften. Stir in the minced garlic and cook for 1 minute until fragrant.
- Stir in the tomato paste and crushed red pepper flakes, and cook for another 2–3 minutes to enhance the flavors.
- Pour in the Cabernet Sauvignon, using a wooden spoon to scrape up any browned bits from the bottom. Let it reduce for 3–4 minutes.
- Add the crushed tomatoes, water, beef broth, bay leaf, and both types of rosemary back into the pot. Nestle the seared short ribs into the sauce and bring to a gentle simmer.
- Preheat the oven to 165°C. Cover the pot and transfer it to the oven. Cook for 150 to 180 minutes until the beef is tender. You can also simmer on the stovetop or in a slow cooker for 420 to 480 minutes.
- Once cooked, remove the short ribs from the sauce, discard the bones, and shred the meat with two forks. Remove the bay leaf and herb stems.
- Return the shredded beef to the sauce and let it simmer uncovered over low heat for 15–20 minutes to thicken.
- Cook the pappardelle in a large pot of salted boiling water until al dente. Drain the pasta and mix it with the hot sauce or serve the ragu over the pasta.
- Plate the pasta, finishing it with fresh parsley, grated Pecorino Romano, and a dollop of burrata if desired. Serve immediately with crusty bread.
Notes
To store leftovers, keep in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
- Diet: None
Nutrition
- Serving Size: 1 serving
- Calories: 700
- Sugar: 6g
- Sodium: 600mg
- Fat: 40g
- Saturated Fat: 12g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 45g
- Cholesterol: 150mg