Braised Beef Short-Rib Ragu

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• Bone-in beef short ribs (1-2lbs)

• 1 White onion

• 5-6 Garlic cloves

• Celery

• Carrots

• Fresh parsley & oregano

• Parmesan rind

• 3 tbsp Worcestershire sauce

• a splash here and there of a cheap, Dry red wine

• S&P

• 3 tbsp of Better than Bouillon: beef

• + 1 cup of warm water

• 1- 6 oz can of Tomato paste

• 28 oz can Crushed tomatoes

• 1 tbsp Brown sugar

• 1/3 cup Heavy cream

• nests of Pappardelle pasta

I like to think of this as an upscale version of a bolognese. Full of flavor and completely satisfying.

First, I patted my short ribs dry and lightly coated with salt and pepper.

I coated my Dutch oven with some leftover bacon grease from breakfast (I didn’t say this was healthy…it is pasta after all) then turned on medium-high heat.

Once your Dutch oven or larger size pot is heated, add in your short ribs- braising each side, flipping after a minute or two. This should be a fairly quick process. Once braised completely, place your short ribs to the side to rest.

Turn the heat down to medium-low. Once finely minced- add in your onion, celery, carrot and garlic. Let the veggies cook down and soften for 5 minutes or so.

Once they have softened, add in a splash or two of your red wine to deglaze, and lightly scrape the bits off the bottom.

Mix in your tomato paste Worcestershire sauce and let this begin to brown for 3 minutes.

Add the crushed tomatoes, brown sugar, herbs, parmesan rind, and bouillon mixture and mix. Bring this to a light boil, adjusting the heat as needed.

Place your short ribs back in the Dutch oven allowing them to simmer for 3-4 hours on low heat

Once it’s ready, the bones of the short ribs should be completely bare and easy to pick out of the sauce with tongs.

Gently shred the meat with two forks in the pot and add in your heavy cream.

Boil your pappardelle pasta nests for 5-6 minutes with heavily salted water, drain, and plate generously with the ragu.