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 minutesminutes
Cook Time 3 hourshours
Servings 2servings
Ingredients
4 lbsbone in beef short ribs
2tbspolive oil
1stalkcelery, chopped
1largecarrot, peeled & finely diced
1small onion, chopped
8clovesgarlic, finely chopped
4tbsptomato paste
1cupred wine
4sprigsfresh rosemary
2sprigsfresh sage leaves, chopped
8sprigsfresh thyme
2bay leaves
1jarBertolli Marinara Sauce
2cupsbeef bone broth
Salt & pepper to taste
24ozpappardelle 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.