Pappardelle with Short Rib Ragù

Foundations Referenced

• → Brown Stock
• → Mirepoix / Soffritto
• → Fresh Pasta

Ingredients

• 2 lbs bone-in short ribs
• Salt, pepper
• 1 onion, brunoise · 1 carrot, brunoise · 1 celery stalk, brunoise
• 3 garlic cloves, minced
• 2 tbsp tomato paste
• 1 cup dry red wine
• 1 can (14 oz) crushed San Marzano tomatoes
• 1 cup beef stock (→ foundation)
• 1 bouquet garni (→ foundation)
• Fresh pappardelle (→ pasta recipe) or store-bought
• Parmesan, fresh basil

Method

1. Sear short ribs on all sides. Remove.
2. Soffritto: Sauté onion, carrot, celery 8 min. Add tomato paste and garlic.
3. Deglaze with wine, reduce by half. Add tomatoes, stock, bouquet garni. Return ribs.
4. Braise covered at 325°F for 2.5–3 hours until meat shreds.
5. Shred: Remove bones, pull meat apart into the sauce. Reduce if needed.
6. Serve: Toss with fresh pappardelle and a splash of pasta water. Top with Parmesan and basil.

What You're Practicing

• Braised meat ragù: the most luxurious pasta sauce
• The full pipeline: braise → shred → reduce → toss with pasta
• Wide ribbons (pappardelle) catch chunky, rich sauces — shape matters