Short Ribs Ragu with Pappardelle Recipe | Cook the Book

Serves: 4 Save

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

Directions

Learn how to make this recipe at Serious Eats