Short Rib Ragu with Pappardelle

Instructions

1. 1
   Season short ribs with salt and pepper. Heat olive oil in a large Dutch oven over medium-high. Sear ribs in batches, 3-4 minutes per side. Remove to a plate.
2. 2
   Add onion, carrots, and celery to the pot. Sauté until softened, 5-6 minutes. Stir in garlic; cook 1 minute.
3. 3
   Stir in tomato paste, cooking for 2 minutes. Add red wine, scraping up browned bits. Simmer until reduced by half, about 3-4 minutes.
4. 4
   Add crushed tomatoes, beef stock, bay leaves, oregano, and thyme. Stir to combine. Return short ribs (and juices) to pot.
5. 5
   Bring to simmer. Cover and transfer to 325°F oven. Braise 2.5–3 hours, until ribs are fork-tender.
6. 6
   Remove pot from oven. Transfer ribs to board, shred meat, discard bones/fat. Skim fat from sauce. Return beef to pot, add chopped parsley, and simmer 15 minutes uncovered.
7. 7
   Cook pappardelle in salted water until al dente. Reserve 1/2 cup pasta water, then drain.
8. 8
   Toss pasta with ragu, thinning with pasta water if needed. Serve with parsley and Parmesan.