Braised Short Rib Ragu with Pappardelle and Burrata
By Stephanie Engoy
Braised Short Rib Ragu with Pappardelle and Burrata
By Stephanie Engoy
Yield/Serves:
6 servings
2.5 lbs bone-in beef short ribs, excess fat trimmed
Salt and black pepper, to taste
2 tbsp high-heat neutral oil
1 medium yellow onion, finely chopped
1 carrot, peeled and finely chopped
1 celery stalk, finely chopped
4 cloves garlic, minced
2 tbsp tomato paste
1 cup dry red wine
2 cups beef broth
1 can (28 oz) crushed tomatoes
2 bay leaves
1 tsp fresh thyme
1 tsp fresh rosemary
1 tsp fresh oregano
1 tsp red pepper flakes (adjust to taste)
2 tsp sugar
1/4 cup heavy cream
16 oz cooked pappardelle
1 c reserved pasta water
Top with creamy burrata and fresh parsley
Salt and black pepper, to taste
2 tbsp high-heat neutral oil
1 medium yellow onion, finely chopped
1 carrot, peeled and finely chopped
1 celery stalk, finely chopped
4 cloves garlic, minced
2 tbsp tomato paste
1 cup dry red wine
2 cups beef broth
1 can (28 oz) crushed tomatoes
2 bay leaves
1 tsp fresh thyme
1 tsp fresh rosemary
1 tsp fresh oregano
1 tsp red pepper flakes (adjust to taste)
2 tsp sugar
1/4 cup heavy cream
16 oz cooked pappardelle
1 c reserved pasta water
Top with creamy burrata and fresh parsley
Pat the short ribs dry on all sides with a paper towel to remove excess moisture and season generously with salt and black pepper on all sides.
In a large Dutch oven or heavy pot, heat the oil over medium-high heat. Add the short ribs and sear on all sides until browned. Remove the ribs and set aside.
In the same pot, add the chopped onion, carrots, and celery. Sauté until the vegetables are softened and slightly caramelized. Add the minced garlic and tomato paste, and cook for another minute until fragrant.
Pour in the red wine and bring to a simmer, scraping the bottom of the pot to release any browned bits. Add the beef broth, crushed tomatoes, bay leaves, fresh herbs and red pepper flakes. Stir to combine.
Return the seared short ribs to the pot, along with any juices that have accumulated. Bring the mixture to a simmer, then cover the pot with a lid and reduce the heat to low.
Let the ragu simmer gently for about 2.5 to 3 hours, or until the short ribs are fork tender and the meat easily pulls away from the bone.
Remove the short ribs from the pot, discard the bones and shred the meat using forks.
Add the heavy cream and sugar to the ragu, then stir and adjust the seasoning as needed.
Add in the cooked pasta and gently toss until all of the pasta is evenly coated in the ragu. Add about 1/4 c of the reserved pasta water at a time to loosen the sauce if needed.
Garnish with creamy burrata and chopped parsley. Enjoy!
In a large Dutch oven or heavy pot, heat the oil over medium-high heat. Add the short ribs and sear on all sides until browned. Remove the ribs and set aside.
In the same pot, add the chopped onion, carrots, and celery. Sauté until the vegetables are softened and slightly caramelized. Add the minced garlic and tomato paste, and cook for another minute until fragrant.
Pour in the red wine and bring to a simmer, scraping the bottom of the pot to release any browned bits. Add the beef broth, crushed tomatoes, bay leaves, fresh herbs and red pepper flakes. Stir to combine.
Return the seared short ribs to the pot, along with any juices that have accumulated. Bring the mixture to a simmer, then cover the pot with a lid and reduce the heat to low.
Let the ragu simmer gently for about 2.5 to 3 hours, or until the short ribs are fork tender and the meat easily pulls away from the bone.
Remove the short ribs from the pot, discard the bones and shred the meat using forks.
Add the heavy cream and sugar to the ragu, then stir and adjust the seasoning as needed.
Add in the cooked pasta and gently toss until all of the pasta is evenly coated in the ragu. Add about 1/4 c of the reserved pasta water at a time to loosen the sauce if needed.
Garnish with creamy burrata and chopped parsley. Enjoy!