Short Rib Ragu over Pappardelle

Ingredients

• 3 lb bone-in beef short ribs
• 1 onion, 1 carrot, 2 celery stalks, diced
• 4 cloves garlic
• 2 tbsp tomato paste
• 1 cup dry red wine
• 1 can (28 oz) crushed tomatoes
• 2 cups beef stock
• 2 sprigs rosemary
• 1 lb pappardelle
• Parmesan, to serve
• Salt and pepper

Method

1. Season ribs and sear in a Dutch oven until deeply browned. Remove.
2. Cook vegetables and garlic 8 minutes, stir in tomato paste, then deglaze with wine and reduce by half.
3. Add tomatoes, stock, rosemary and ribs. Cover and braise at 325°F for 2 1/2 to 3 hours.
4. Pull out bones, shred the meat and simmer the sauce uncovered 15 minutes.
5. Toss with cooked pappardelle and top with parmesan.