Restaurant Quality Short Rib Ragu with Pappardelle

Video Description

Today, I'm sharing how to make a restaurant-quality short rib ragu with pappardelle pasta! This ragu comes out with tender, fall-of-the-bone short ribs in a richly flavored red wine sauce with vegetables. It is unbelievably delicious! Cheers! RECIPE: https://asimplepalate.com/blog/braised-beef-short-rib-ragu-with-pappardelle/ INGREDIENTS 3 1/2 – 4 pounds Bone-in beef short ribs 1 Tablespoon cooking olive oil 1 medium to large yellow onion, diced small 2 large carrots, diced small 2 large celery stalks, diced small 5 garlic cloves, minced 3 oz tomato paste 1 1/2 cups dry red wine, Cabernet sauvignon or franc, merlot, or cab/merlot blend. 1/2 cup beef stock/broth 1 28 oz can San Marzano plum tomatoes (with the juices), crushed with your hands 1 Parmigiano Reggiano rind 2-3 sprigs of rosemary or thyme 1 lb dry pappardelle noodles 2 cups pasta water, You might not need all of it, but it's better to reserve more than not have enough. 1 cup freshly grated Parmigiano Reggiano  2 Tablespoons chopped fresh basil, *optional for serving Shop my tools https://www.amazon.com/shop/asimplepalate