Italian Short Ribs (with Pasta)

Italian Short Ribs (with Pasta)

This Italian Short Ribs (with pasta) recipe features tender, oven-braised short ribs in a rich tomato and red wine ragu, served over pappardelle and topped with grated Parmigiano Reggiano.

Course Main Course

Cuisine Italian

Prep Time 30

Cook Time 3 10

Total Time 3 40

Servings Servings

Calories 732kcal

Author Meghan Birnbaum

Equipment

Dutch oven
Tongs
Wooden spoon
Cutting board
Knife
Large pot for boiling pasta
Large pan for mixing pasta and ragu
Forks for shredding meat
Measuring cups and spoons
Grater for Parmigiano Reggiano

Ingredients

10 bone-in short ribs 3-4" each, about 3-4 pounds
2 teaspoons kosher salt plus more to taste
½ teaspoon black pepper plus more to taste
1 tablespoon olive oil
2 medium carrots diced
1 medium onion diced
2 cloves garlic sliced
3 ounces tomato paste
2 cups dry red wine e.g., Chianti, Cabernet
1 28- ounce can plum tomatoes hand-crushed or blender-pulsed
1 large bay leaf
2 tablespoons thyme fresh
1 pound pappardelle
1 cup reserved pasta water use as needed
½ cup Parmigiano Reggiano grated

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Instructions

Preheat oven to 300°F.
Pat the short ribs dry, season with salt and pepper, and sear in a Dutch oven with olive oil on all sides. Set aside.
In the same pot, sauté the carrots and onions until soft, about 10 minutes. Add garlic and cook for 2 more minutes, then add tomato paste and cook for 3 minutes.
Pour in the wine, scraping the bottom of the pot to loosen any stuck-on bits. Add tomatoes, thyme, and bay leaf, and bring to a simmer.
Return short ribs to the pot, cover, and cook in the oven for 2 hours. Then, cook uncovered for 1 more hour.
Remove ribs, shred the meat, discard bones and fat, and return meat to the pot. Season with salt and pepper.
Cook pappardelle according to package directions (1 minute less for al dente). Reserve 1 cup pasta water.
Mix pasta with ragu in a pan over medium-low heat, adding pasta water as needed.
Serve with grated Parmigiano Reggiano and extra ragu on the side. Enjoy!

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating: Reheat the ragu and pasta together or separately on the stovetop over low heat, adding reserved pasta water if needed.

Freezing: Store leftover ragu in an airtight container or freezer bag for up to 3 months, and freeze pasta separately or with the ragu for up to 1 month.

Nutrition