Ingredients:

  • 1.5 kg (3.3 lbs) boneless beef short ribs, cut into 2-inch (5cm) pieces
  • 2 tablespoons olive oil, extra virgin
  • 1 large onion, finely chopped (approx. 1 cup)
  • 2 carrots, finely chopped (approx. 1 cup)
  • 2 celery stalks, finely chopped (approx. 1 cup)
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 cup dry red wine (such as Chianti or Cabernet Sauvignon)
  • 2 (796ml/28oz) cans crushed tomatoes
  • 2 cups beef broth (low sodium)
  • 2 sprigs fresh rosemary
  • 2 bay leaves
  • Salt and freshly ground black pepper to taste
  • 400g (14 oz) 00 flour or all-purpose flour, plus more for dusting
  • 4 large eggs
  • Pinch of salt
  • 113g (4 oz) unsalted butter, cut into cubes
  • ½ cup reserved pasta water
  • ½ cup grated Parmesan cheese, plus more for serving
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Season ribs generously with salt and pepper. Heat olive oil in the Dutch oven over medium-high heat. Sear the short ribs in batches until browned on all sides. Remove ribs and set aside. Don't overcrowd the pot!
  2. Add onion, carrots, and celery to the pot and cook until softened, about 8-10 minutes. Add garlic and tomato paste; cook for another minute.
  3. Pour in the red wine and scrape up any browned bits from the bottom of the pot. Add crushed tomatoes, beef broth, rosemary, and bay leaves. Bring to a simmer.
  4. Return the short ribs to the pot, ensuring they are mostly submerged in the liquid. Bring back to a simmer, then cover and transfer to a preheated oven at 160°C (325°F) for 3-3.5 hours, or until the short ribs are fork-tender.
  5. Combine flour and salt on a clean work surface. Create a well in the center and add eggs. Gradually incorporate the flour into the eggs, forming a dough. Knead for 8-10 minutes until smooth and elastic. Let rest, wrapped, for at least 30 minutes. Roll out the dough and cut into pappardelle using a pasta machine or by hand.
  6. Remove the short ribs from the pot and shred the meat with two forks. Discard bay leaves and rosemary sprigs.
  7. Return the shredded short ribs to the sauce in the pot. Simmer for another 15 minutes to allow the flavors to meld.
  8. Bring a large pot of salted water to a boil. Cook the pappardelle according to package directions (or until al dente for homemade pasta). Reserve about ½ cup of pasta water before draining.
  9. Add the cooked pasta to the pot with the ragu. Add cubed butter and a splash of reserved pasta water and toss to coat. Sprinkle with Parmesan cheese and parsley. Serve immediately with extra Parmesan cheese on the side.