Скачать или смотреть Short Rib Ragu with Pappardelle Pasta! 🇮🇹🍝

This short rib ragu pasta is officially in my top 10 favorite dishes.

Ingredients:

4 lbs of short ribs
Kosher salt to taste
Pepper to taste
3-4 tbsp extra virgin olive oil
2 grated carrots
1 fine diced yellow onion
5-6 minced garlic cloves
1/2 bottle of red wine (I used Cabernet)
1 cup of beef stock
2 tbsp tomato paste
28 oz can of San Marzano tomatoes (Rinse with 1/2 can of water)
Herb bundle (4-5 sprigs of fresh thyme, 3-4 fresh basil leaves, 2 bay leaves)
1 cup heavy cream or half and half
Fresh grated Pecorino Romano or Parmesan

Pat dry about 4 lbs of short ribs and season well with salt and pepper. Add olive oil to a hot dutch oven style pot and brown each side of the short ribs, then remove them and set aside. Add in a couple grated carrots and a diced onion with a little pinch of salt and saute for about 3 minutes. Add in about 4-5 minced garlic cloves and cook about a minute. Make a well and add in about 2 tablespoons of tomato paste and cook out the rawness for about a minute. Mix it all together and pour in half a bottle of red wine and reduce by about half, then add a whole can of San Marzano tomatoes and half a can of water. Top it all off with about a cup of beef stock. Add the browned short ribs back into the pot and make sure they are submerged. Throw in an herb bundle of thyme, basil and bay leaves, cover and put into a 300 degree oven for 3 hours. When you remove from the oven take the herb bundle out and all the bones should come right out. Mix and shred all the meat, add any salt and pepper to taste, then simmer with a cracked lid to reduce for another 30-40 minutes, stirring occasionally. Add salt to boiling water and drop the pasta, I’m using pappardelle. While the pasta is cooking add in a cup of cream and mix well. Reserve a cup of the pasta water and strain the pasta when al dente. Mix the ragu together with the pasta and don’t forget to add a little of that pasta water to bring it all together. Plate it up and grate on some fresh pecorino or parmesan to finish. My daughter gives it two thumbs up and I’m confident that you will too!

#shortrib #ragu #pasta #italianfood #recipe

‪@mobis-kitchen‬
‪@AccademiadeiCento‬