Short Ribs Ragu with Pappardelle Recipe | Cook the Book

Ingredients (19)

• 2 tablespoons canola oil
• 3 1/2 to 4 pounds short ribs, each about 2 inches long, cut flanken style (across the bone)
• 1 tablespoon kosher salt, plus more for pasta water
• 1 teaspoon freshly ground black pepper
• 1 dried bay leaf
• 1 sprig fresh rosemary
• 5 sprigs fresh thyme
• 2 sprigs fresh flat-leaf parsley
• 4 small carrots, cut into 1/4-inch pieces
• 2 celery stalks, strings removed, cut into 1/4-inch pieces
• 1 medium onion, cut into 1/4-inch pieces
• 2 medium shallots, cut into 1/4-inch pieces
• 2 teaspoons all-purpose flour
• 2 teaspoons tomato paste
• 1/2 cup ruby port
• 2 cups red wine, such as Cabernet
• 1/2 head of garlic
• 3 1/2 cups Veal Stock, Beef Stock, or frozen, thawed
• 1 pound pappardelle or other long, flat pasta