Sunday Braised Short Rib Ragù
by savoriaofficial Savoria Cook
Slow-cooked short ribs falling off the bone into a red wine ragù, tossed through pappardelle.
Per serving: 715 kcal (estimate) · Protein 42g · Carbs 78g · Fat 22g · Source: USDA FoodData Central
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Kitchen timer
Sunday Braised Short Rib Ragù · 150 min cook time
Ingredients
Method
- 1
Brown the short ribs hard in a heavy pot, then remove.
- 2
Soften the onion and carrot, then stir in the tomato paste and cook until brick red.
- 3
Return the ribs, add wine, stock and bay leaves, and cover.
- 4
Braise gently for 2.5 hours until the meat pulls apart with a spoon.
- 5
Shred the meat, fold it back into the sauce and toss with pappardelle.
Reviews
5.0(1 review)Reviews are for members, so every rating comes from a real cook.
Savoria Cook@giovanni_pasta
Worth every minute. The whole house smelled incredible.