Short Rib Ragu with pasta
4 beef short ribs
2 T. Olive oil
½ cup carrots, diced
½ cup celery, diced
½ cup onion, diced
4 garlic cloves, minced
2 bay leaves
2 T. Tomato paste
1 cup red wine
1 cup beef broth
1 - 28 oz can crushed tomatoes
1 lb. Pasta - pappardelle
Shredded Parmesan for serving
Pat the short ribs until dry and season with salt and pepper. Heat the oil in a large dutch oven and sear short ribs on all sides until brown. Remove ribs from pan and set aside.
In the Dutch oven, add the carrots, celery, onion and bay leaves. Cook for about 10 minutes until soft. Add the garlic and cook for another minute.
Add the tomato paste to the veggies and cook for another 5 minutes until it thickens and turns dark, brick red in color.
Add the wine and bring to a boil. Now add the beef broth and canned tomatoes.
Add the short ribs to the pan making sure they are mostly covered. Bring the sauce to a boil and then reduce the heat to simmer.
Cover with lid and simmer for 3 ½ - 4 hours until meat is tender and falling off the bone.
Remove ribs from the pan and remove the bone. Use forks to shred the meat. Add the meat back to the pan and serve over your favorite pasta.
Serve with shaved Parmesan cheese.