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**Short Ribs Ragu with Pappardelle: A Comforting and Luxurious Meal**
If you’re looking for a dish that combines rich, melt-in-your-mouth flavors with the perfect balance of tenderness and heartiness, look no further than **Short Ribs Ragu with Pappardelle**. This recipe elevates classic comfort food to new heights, making it a perfect choice for a special dinner or a cozy family meal.
The **slow-braised short ribs** create a deeply flavorful ragu that simmers for hours, infusing the sauce with a savory, rich depth. Paired with wide, ribbon-like **pappardelle pasta**, this dish is a true indulgence that feels as luxurious as it tastes. Let’s dive into how to make this comforting and hearty meal that will surely become a family favorite.
### Why You’ll Love Short Ribs Ragu with Pappardelle
– **Tender and Flavorful Short Ribs**: The key to this dish is the **short ribs**, which are slow-braised in a savory sauce until they are fall-off-the-bone tender. The meat becomes so tender that it practically melts in your mouth, creating a rich base for the ragu.
– **Perfectly Paired with Pappardelle**: Pappardelle is a wide, flat pasta that’s ideal for soaking up the rich, flavorful ragu. Its broad surface allows each bite to carry a satisfying amount of sauce, making it the perfect match for the short rib ragu.
– **Deep, Savory Flavor**: The ragu sauce is made with aromatics like garlic, onions, and carrots, along with tomatoes, wine, and herbs, which bring out deep, complex flavors. As the short ribs cook low and slow, the sauce thickens and intensifies.
– **Comforting and Hearty**: This is the ultimate **comfort food**—rich, satisfying, and perfect for colder weather or a cozy evening in. It’s the kind of meal that feels like a hug from the inside.
### Ingredients for Short Ribs Ragu with Pappardelle
#### For the Short Ribs Ragu:
– **4-5 bone-in short ribs** (about 3-4 pounds)
– **2 tablespoons olive oil**
– **Salt and freshly ground black pepper**
– **1 medium onion**, chopped
– **2 carrots**, peeled and chopped
– **2 celery stalks**, chopped
– **4 garlic cloves**, minced
– **1/2 cup red wine** (such as Cabernet Sauvignon or Merlot)
– **1 can (14.5 oz) crushed tomatoes** (or tomato puree)
– **2 cups beef broth** (or stock)
– **1 sprig fresh rosemary**
– **2-3 sprigs fresh thyme**
– **1 bay leaf**
– **1 tablespoon tomato paste**
– **1 teaspoon sugar** (optional, to balance acidity)
– **2 tablespoons heavy cream** (optional, for a creamier ragu)
#### For the Pappardelle:
– **1 pound fresh pappardelle pasta** (or dried, if fresh isn’t available)
– **Salt**, for the pasta water
– **Freshly grated Parmesan cheese**, for garnish
– **Fresh parsley**, chopped (optional, for garnish)
### How to Make Short Ribs Ragu with Pappardelle
#### Step 1: Brown the Short Ribs
Start by seasoning the **short ribs** with salt and pepper on all sides. Heat the **olive oil** in a large Dutch oven or heavy pot over medium-high heat. Once the oil is hot, brown the short ribs on all sides. This will take about **4-5 minutes per side**. Browning the meat develops a deep, flavorful crust that will infuse the ragu with rich taste. After the short ribs are browned, remove them from the pot and set them aside.
#### Step 2: Sauté the Vegetables
In the same pot, add the **chopped onion**, **carrots**, and **celery**. Sauté the vegetables for about **5-7 minutes**, or until they are softened and beginning to caramelize. Add the **garlic** and sauté for another **1-2 minutes** until fragrant. This creates the aromatic base for the ragu.
#### Step 3: Deglaze the Pot
Once the vegetables are softened, pour in the **red wine** to deglaze the pot. Use a wooden spoon to scrape up any browned bits from the bottom of the pot—these bits are packed with flavor and will help enhance the sauce. Let the wine cook for about **3-4 minutes**, allowing it to reduce slightly.
#### Step 4: Build the Ragu Sauce
Add the **tomato paste**, **crushed tomatoes**, and **beef broth** to the pot. Stir to combine, then return the **short ribs** to the pot, nestling them into the sauce. Add the **fresh rosemary**, **thyme**, and **bay leaf** to the pot. If desired, add **1 teaspoon of sugar** to balance the acidity of the tomatoes.
Bring the mixture to a simmer, then reduce the heat to low and cover the pot. Let the short ribs braise gently for about **2.5 to 3 hours**, or until the meat is tender and can be easily shredded with a fork. Check occasionally to make sure the sauce is not drying out—add a bit more beef broth if needed.
#### Step 5: Shred the Meat
Once the short ribs are tender, remove them from the pot and set them aside. Use two forks to shred the meat, removing the bones and any excess fat. Discard the bones and return the shredded meat to the pot. Stir the ragu to combine the meat with the sauce, adjusting the seasoning with salt and pepper as needed.
For a creamier texture, stir in **heavy cream** at this point. Let the ragu simmer for an additional **5-10 minutes** to allow the flavors to meld together.
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