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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!
Course Main Course
Cuisine Italian
Keyword bertolli, dinner for two, marinara sauce, pasta, pasta sauce, valentine's day
Prep Time 25 minutes
Cook Time 3 hours
Servings 2 servings

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.