Short Rib Ragu with Drunken Pappardelle Recipe

Name: Short Rib Ragu with Drunken Pappardelle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil; 1 large or 2 medium carrots, peeled and finely chopped; 2 medium onions, finely chopped; 2 to 3 ribs celery with leafy tops, finely chopped; 3 to 4 cloves garlic, finely chopped; Salt and freshly ground black pepper; 1 bay leaf; 3 tablespoons tomato paste; 2 cups beef stock; 4 cooked short ribs, meat pulled and shredded plus 1 cup braising liquid; 1 pound pappardelle pasta; 1 (750 ml) bottle dry red wine; Pecorino Romano cheese; Fresh flat-leaf parsley, leaves picked and chopped

Servings: persons

2 tablespoons extra-virgin olive oil
1 large or 2 medium carrots, peeled and finely chopped
2 medium onions, finely chopped
2 to 3 ribs celery with leafy tops, finely chopped
3 to 4 cloves garlic, finely chopped
Salt and freshly ground black pepper
1 bay leaf
3 tablespoons tomato paste
2 cups beef stock
4 cooked short ribs, meat pulled and shredded plus 1 cup braising liquid
1 pound pappardelle pasta
1 (750 ml) bottle dry red wine
Pecorino Romano cheese
Fresh flat-leaf parsley, leaves picked and chopped

1
Adding wine-steeped pasta to the leftover wine-braised beef ragu is super-intense.
2
Heat the extra-virgin olive oil in Dutch oven over medium-high heat, add the carrots, onions, celery, garlic and season with salt, and pepper.
3
Cook until very tender, then stir in the tomato paste, stock, short rib meat, and braising sauce.
4
Heat through, then cool completely and store for make-ahead meal.
5
Skim the fat and reheat, covered, over medium heat.
6
While the sauce reheats, bring 5 to 6 cups of water to a boil with 1 bottle red wine.
7
Add the pasta and cook to al dente.
8
Drain the pasta and toss with sauce to coat, then top with Pecorino cheese and chopped parsley.

642

kcal

Calories

Fat

118

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil, 1 large or 2 medium carrots, peeled and finely chopped, 2 medium onions, finely chopped, 2 to 3 ribs celery with leafy tops, finely chopped, and more.

Yes, Short Rib Ragu with Drunken Pappardelle falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Short Rib Ragu with Drunken Pappardelle

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