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Braised Short Rib Ragù

By Lucia Romano · 4 hours · Serves 6

Ingredients

Short ribs braised low and slow in red wine and tomato until the meat collapses into a glossy, deeply savory ragù. Tossed through wide ribbons of pappardelle, it is the most comforting bowl of pasta you can make on a cold Sunday.

Serves 6
  • 1.5 kg bone-in beef short ribs
  • 2 cups dry red wine
  • 1 can whole peeled tomatoes (800g)
  • 2 yellow onions, diced
  • 500 g pappardelle

Method

  1. Season the short ribs generously and sear on all sides in a hot Dutch oven until deeply browned, then set aside.
  2. Soften the onions in the rendered fat, deglaze with the red wine, and reduce by half, scraping up the fond.
  3. Return the ribs with the tomatoes, cover, and braise at 160°C for about 3 hours until the meat falls off the bone.
  4. Shred the meat, discard the bones, skim the fat, and reduce the sauce until glossy. Toss with cooked pappardelle.