Braised to Perfection and Packed with Flavor, This Short Rib

Ingrédients

6-8 beef short ribs (10-14 oz each)

Salt and pepper,to taste

2 tbsp extra virgin olive oil

1 medium white onion,finely diced

2 carrots,finely diced

2 celery ribs,finely diced

10 garlic cloves,minced

2 1/2 cups dry red wine (e.g.,cabernet sauvignon or merlot)

32 oz beef broth

2 tsp beef bouillon paste

1 can (28 oz) peeled whole tomatoes (crush them)

2 tbsp tomato paste

1 tsp kosher salt (to taste)

1 tsp black pepper

3-4 sprigs fresh thyme

1 tsp dried basil

1 tsp dried oregano

3 bay leaves

1 parmesan cheese rind (optional)

Parmesan cheese,for garnish

1 lb pappardelle pasta

Fresh diced basil for garnish

Instructions

Season short ribs with salt and pepper. Heat olive oil in a Dutch oven over medium-high, and sear the ribs until browned on all sides. Set them aside. In the same pot, sauté onion, carrots, celery, and garlic for 3-5 minutes. Deglaze with red wine, scraping up browned bits, and cook for 3 minutes.

Add beef broth, bouillon, crushed tomatoes, tomato paste, cheese rind (optional), salt, pepper, oregano, basil, bay leaves, and thyme. Place the ribs back in, bring to a boil, then simmer covered on low for 2 ½ - 3 hours.

Discard bay leaves, thyme, and cheese rind. Remove ribs, shred the meat, and return it to the pot. Simmer uncovered for 30-45 minutes to thicken. For a thicker sauce, mix ½ tsp cornstarch with a little sauce, then stir it back in.

Cook pasta in salted water until just shy of al dente, then toss directly into the ragu. Simmer together for 5 minutes. Serve topped with parmesan and fresh basil.