This Valentine’s Day make a romantic dinner for two in the comfort of your own home. I’ve partnered with Bertolli to create a delicious Valentine’s dish.
Wine Braised Beef Short Rib Ragú with Pappardelle Pasta!
What sauce was used to make the Ragú?
I made the Short Rib Ragú with Bertolli’s D’Italia Marinara Sauce. The sauce is made with sun-kissed tomatoes accented with garlic, onion and basil. Add tender shredded beef short ribs braised in red wine, vegetables and aromatics to the Bertolli marinara sauce, then toss the ragú with al dente pappardelle pasta. It’s the perfect cozy meal for the occasion.
Tips for preparing this dish:
Be sure to brown the short ribs before braising them. This makes the meat look more attractive and adds extra flavor to the dish. Without searing, meat dishes can taste flat and boring.
Use a good quality red wine. If you wouldn’t drink it, don’t cook with it. Wine’s acidity helps meat stay tender and moist when it’s cooked. As the wine cooks in a recipe, its flavor becomes concentrated, so it adds an extra flavor and dynamic to a dish.
If you don’t want to use wine in the recipe, you can substitute it with extra bone broth.
The ragú is cooked in a Dutch oven pot in the oven until the beef is tender and the sauce, vegetables and aromatics cook down.
If you don’t have a Dutch oven, it can also be cooked on top of the stove in a regular large pot. Just reduce the heat to very low and stir occasionally until the flavors meld.
What is the Ragú served with?
Serve The ragú over pappardelle pasta. Pappardelle are long, broad ribbons of egg pasta. The large surface and texture of the pasta make pappardelle the perfect accompaniment to ragu.
But, if you don’t have pappardelle, you can use any other type of long flat pasta.
This Wine Braised Beef Short Rib Ragú with Pappardelle Pasta is one of the best Valentine’s Day meals!
Here are other dishes great for Valentine’s Day:
Wine Braised Beef Short Rib Ragu with Pappardelle
This Wine Braised Beef Short Rib Ragú with Pappardelle Pasta is filled with tender shredded short ribs braised and combined with marinara sauce over pasta!
Ingredients
- 4 lbs bone in beef short ribs
- 2 tbsp olive oil
- 1 stalk celery, chopped
- 1 large carrot, peeled & finely diced
- 1 small onion, chopped
- 8 cloves garlic, finely chopped
- 4 tbsp tomato paste
- 1 cup red wine
- 4 sprigs fresh rosemary
- 2 sprigs fresh sage leaves, chopped
- 8 sprigs fresh thyme
- 2 bay leaves
- 1 jar Bertolli Marinara Sauce
- 2 cups beef bone broth
- Salt & pepper to taste
- 24 oz pappardelle pasta
- Parmesan to garnish
Instructions
- Add the olive oil to a large 5-qt Dutch oven over medium heat. Season the short ribs with salt & ground black pepper as desired. Place the short ribs in the pot until there is one layer of ribs. Set the rest aside to brown after the first batch. Cook for 3-4 minutes per side, until they are browned. Transfer the browned short ribs to a plate & set aside.Repeat with the remaining short ribs. And set all ribs aside.Add the carrots, onion, & celery to the same pot used to brown the short ribs. Stir & cook until the vegetables are browned, about 15 minutes.Add the garlic and stir for about 1-2 minutes. Add the tomato paste. Cook 2-3 minutes. Pour the red wine into the pot. Stir and scrape up any browned bits that may have formed at the bottom of the pot. Cook for 3-4 minutes, until the wine is almost completely absorbed into the vegetables. Add the herbs and the bay leaves to the pot. Add the marinara sauce, bone broth, & browned short ribs. Cover the pot and place in a pre-heated 350 degree oven and cook for 2 1/2 – 3 hours, or until the short ribs are fall-apart tender. Remove pot from the oven. Transfer the short ribs to a plate or cutting board. Remove & discard herb stems, and bay leaves from the pot. Remove bones from the ribs, then shred the short ribs into bite-sized pieces using 2 forks or tongs. Return the shredded short ribs to the pot with the ragu. Stir to combine. Set aside.Bring a large stock pot of water to a boil. Boil pappardelle pasta until al dente. Add to pot with the beef ragú a toss until combined. Serve with freshly grated parmesan cheese.
