2 lb bone-in beef short rib (905 g), cut into 2-inch (5-cm) pieces
3 teaspoons kosher salt, divided, plus more to taste
3 teaspoons freshly ground black pepper, divided, plus more to taste
1 tablespoon olive oil
1 cup yellow onion (150 g), diced
1 ½ cups carrot (180 g), diced
2 cloves garlic, minced
2 tablespoons tomato paste
2 cups port or red wine (480 mL)
28 oz crushed tomato (795 g), 1 can
1 cup beef stock (240 mL)
1 tablespoon dijon mustard
2 bay leaves
6 sprigs fresh thyme
1 cup water (240 mL), as needed
2 lb pappardelle pasta (905 g)
fresh parsley, finely chopped, for garnish
grated parmesan cheese, for garnish
Nutrition Info
Calories 1022
Fat 21g
Carbs 147g
Fiber 34g
Sugar 14g
Protein 51g
How to Make It
1. Step
Pat the short ribs with paper towels to remove any excess moisture, then season generously with 2 teaspoons kosher salt and 2 teaspoons pepper.
2. Step
Add the olive oil to a Dutch oven or large, heavy-bottomed pot and heat over high heat until shimmering. Add half the short ribs and sear on each side until deep brown, about 7 minutes total. Remove from the pan and set aside. Repeat with the remaining short ribs.
3. Step
Discard all but 1 tablespoon of rendered fat from the pot. Add the onion, carrot, garlic, 1 teaspoon of salt, and 1 teaspoon of pepper. Sauté over medium heat until the vegetables are softened, about 5 minutes.
4. Step
Add the tomato paste and sauté for a few more minutes, until darkened and thickened.
5. Step
Pour in the wine and use a wooden spoon to scrape any browned bits, or fond, from the bottom and sides of the pan. Reduce the liquid by half, about 15 minutes.
6. Step
Add the crushed tomatoes, beef stock, mustard, bay leaves, and thyme to the pot. Stir to combine.
7. Step
Add the short ribs, making sure the meat is submerged. Bring to a boil, then reduce the heat to low and cover. Simmer for about 2 hours, stirring occasionally. Add up to 1 cup (240 ml) of water as needed if the sauce gets too thick. Skim excess fat off the top as needed. The short ribs are done when the meat pulls apart easily.
8. Step
Discard any bones that the meat has fallen off of, as well as the bay leaves and thyme stems. Transfer the short ribs to a cutting board. Pull out any remaining bones and discard. Using two forks, shred the meat, then return to the pot.
9. Step
Add salt and pepper to taste. Simmer for 15 minutes over low heat.
10. Step
Cook the pasta according to the package instructions. Plate the pasta in shallow bowls and ladle a scoop of ragù on top. Garnish with finely chopped parsley and freshly grated Parmesan cheese.
