Ingredients
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- 4 pounds beef short ribs
- 2 tablespoons olive oil
- 1 cup finely diced yellow onion
- 1/2 cup finely diced carrot
- 1/2 cup finely diced celery
- 6 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 teaspoons Italian seasoning
- 1 teaspoon dried oregano
- 1 teaspoon fresh thyme leaves
- 1 cup dry red wine
- 28 ounce can whole peeled San Marzano tomatoes, crushed by hand
- 1 cup beef stock
- 2 sprigs fresh rosemary
- 2 bay leaves
- 1/2 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- Kosher salt
- fresh cracked pepper
- pappardelle pasta for serving
- grated Parmesan cheese for garnish
Instructions
- Heat olive oil in a 5 quart braising pan over medium-high heat.
- Season all sides of the short ribs liberally with salt and pepper. Sear short ribs on all sides until a dark golden brown crust forms. Set aside.
- Keep drippings in the pan and add onion, carrot, and celery to the pan along with a couple large pinches of salt and pepper. Cook, stirring occasionally for 7-8 minutes.
- Add garlic, tomato paste, Italian seasoning, dried oregano, fresh thyme, and a couple large pinches of salt and pepper, and cook, stirring frequently, for 2 minutes.
- Pour in wine and bring to a simmer. Reduce heat and simmer gently for 4-5 minutes, until reduced by about half.
- Stir in crushed San Marzano tomatoes, and beef stock along with a couple large pinches of salt and pepper.
- Nestle seared short ribs (plus their juices!), rosemary, and bay leaves into the sauce.
- Cover and bring to a simmer over medium-high heat. Reduce heat and simmer gently, covered, for 2.5-3 hours or until the short ribs fall off the bone and shred easily with two forks.
- Transfer short ribs to a large plate or platter. Shred meat, discarding bone, gristle, and fat. Also, discard the rosemary and bay leaves. Return shredded meat to the sauce.
- Stir in heavy cream and Parmesan cheese until the cheese melts. Simmer gently, uncovered, for 20-30 minutes to thicken the sauce. Season to taste with salt and pepper.
- While the sauce is simmering, cook pappardelle pasta according to package directions just until al dente. Toss pasta with sauce and garnish with freshly grated Parmesan cheese. Enjoy!
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Notes
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- For the best flavor, sear the short ribs until they’re deeply browned on all sides.
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- Use a sturdy, heavy-bottomed pot to maintain even heat while simmering.
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- If the sauce feels too thick, thin it slightly with a splash of pasta water or stock before tossing with pasta.
