Restaurant Quality Short Rib Ragu with Pappardelle

short ribs

🥗Healthier: chicken thighs

💰Cheaper: ground beef

Chicken thighs are lower in fat and ground beef is more economical.

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: beef broth

Non-alcoholic wine maintains flavor without alcohol.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast is a dairy-free option and grana padano is a less expensive cheese.

Dry the short ribs with paper towels to remove moisture for a better sear.

Season the short ribs with salt and black pepper on all sides.

Heat a Dutch oven over medium heat for 3-4 minutes.

Add 1 tablespoon of olive oil to the pot.

Sear the short ribs in batches for 2-3 minutes on each side, ensuring to sear any fat sides as well.

Remove the short ribs from the pot and set aside.

In the same pot, add 1 diced yellow onion, 2 diced carrots, and 2 diced celery stalks.

Cook the vegetables on medium to low heat for 5-7 minutes until softened, seasoning with a little salt.

Add 5 cloves of minced garlic and cook for an additional 30-60 seconds.

Stir in 3 oz of tomato paste and cook with the vegetables for 2-3 minutes.

Pour in 1.5 cups of dry red wine and 0.5 cup of beef broth, cooking for 1-2 minutes.

Add 128 oz can of San Marzano tomatoes, crushing them by hand as you add them.

Add a bundle of fresh rosemary and a Parmesan rind to the pot.

Return the browned short ribs to the pot, seasoning everything with more salt and pepper.

Bring the mixture to a gentle simmer, with intermittent bubbles.

Cover the pot and transfer it to a preheated oven at 300°F (149°C).

Braise for 3 hours until the short ribs are tender and falling off the bone.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens