♥ Short Rib Ragu over Pappardelle

By Kimberly Ragosta @littlehouseintheforest

For @wildharmonyfarm


Serves 6-8

(*if you are making this for Valentine’s Day for 2, this makes delicious leftovers! Or you can cut the recipe in half)



6-8 Beef short ribs

Drizzle of olive oil 

Salt and pepper

4 celery, diced

5 carrots, diced

3 small yellow onions, diced

1 head garlic, chopped

2 cups red wine (save the other 2 in the bottle for dinner)

4 cups beef bone broth

1 28 oz can diced tomatoes 

1 28 oz can tomato sauce

1 28 oz can crushed tomatoes 

1 cup heavy cream (optional)

2 lbs pappardelle

Parmesan cheese to serve



Salt and pepper both sides of defrosted short ribs. Add a good drizzle of olive oil to a large dutch oven heated over medium-high heat. Sear the ribs until all sides are browned beautifully. Add celery, carrot, onion and garlic and cook for about 8 minutes, stirring a bit. Add wine and let cook for another 8 minutes. Add beef broth and tomatoes and cook over medium-low heat while stirring occasionally for about 3 hours (covered), or until beef shreds easily. Remove ribs from sauce and discard bones. Add beef to bowl and shred with two forks. Meanwhile, boil pasta to al dente. Drain pasta. Add shredded beef back to pot with sauce and stir. Add cream to sauce and stir well. Add some sauce to a large bowl and add pasta to this bowl and mix well with sauce to coat. Add pasta to individual bowls and serve with lots of extra sauce on top and some parmesan cheese. Enjoy



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