Introduction:**
Short Ribs Ragu with Pappardelle is a decadent, comfort-filled dish that combines the richness of slow-braised beef short ribs with the satisfying texture of wide, flat pappardelle pasta. The result is a flavorful and hearty ragu that is perfect for special occasions or a cozy family meal. The savory, melt-in-your-mouth beef in a tomato-based sauce is complemented by the smooth pasta, creating a dish that’s both indulgent and fulfilling.
**Origin and Cultural Significance:**
This dish has roots in Italian cuisine, particularly in the central and northern regions. Ragu, meaning “sauce” in Italian, often refers to a slow-cooked meat sauce, and its variations are widespread throughout Italy. While pappardelle is traditionally associated with Tuscany, a region known for its rustic, robust flavors, short ribs ragu is a more contemporary twist on the classic, often drawing inspiration from both Italian and American cooking. The combination of short ribs and pasta is seen as a symbol of hearty, satisfying meals, meant to be shared with family and friends, bringing people together over a nourishing dish.
**Ingredients and Quantities:**
– **For the Short Ribs Ragu:**
– 2 lbs bone-in beef short ribs
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 2 carrots, peeled and diced
– 2 celery stalks, diced
– 4 cloves garlic, minced
– 1 cup dry red wine
– 1 can (14 oz) crushed tomatoes
– 1 tablespoon tomato paste
– 2 cups beef broth
– 2 sprigs fresh thyme
– 2 bay leaves
– Salt and pepper, to taste
– **For the Pappardelle:**
– 1 lb pappardelle pasta (store-bought or homemade)
– **Optional Additions:**
– Fresh parsley, chopped (for garnish)
– Grated Parmesan cheese (for serving)
– A splash of balsamic vinegar (for added depth)
– Red pepper flakes (for a slight heat)
**Tips for Success:**
1. **Browning the Meat:** Make sure to sear the short ribs well to develop a deep, rich flavor. Don’t rush this step.
2. **Slow Cooking:** The longer the ragu simmers, the more tender the meat will become. Consider cooking the ragu for 2-3 hours over low heat for the best texture and depth of flavor.
3. **Balance the Flavors:** Taste the sauce periodically as it cooks, adjusting seasoning with salt, pepper, or a splash of red wine vinegar for acidity.
4. **Cooking Pasta:** Cook the pappardelle in well-salted water until al dente, then toss it directly in the ragu to absorb the flavors.
**Instructions:**
1. **Prepare the Ragu:**
– Heat olive oil in a large Dutch oven over medium-high heat. Season the short ribs with salt and pepper, then sear them in batches until browned on all sides. Remove and set aside.
– In the same pot, add onion, carrots, and celery. Cook for 5-7 minutes, until softened. Add garlic and cook for another minute.
– Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let the wine reduce by half.
– Stir in tomato paste, crushed tomatoes, beef broth, thyme, and bay leaves. Return the short ribs to the pot, ensuring they’re mostly submerged in the liquid.
– Bring to a simmer, then cover and reduce the heat to low. Cook for 2-3 hours, or until the meat is tender and falling off the bone.
– Once the short ribs are cooked, remove them from the sauce. Shred the meat off the bones and discard the bones. Return the shredded meat to the sauce and stir to combine.
2. **Prepare the Pappardelle:**
– Cook the pappardelle according to package directions. Drain and set aside, reserving some pasta water.
3. **Assemble the Dish:**
– Toss the cooked pappardelle with the ragu, adding a bit of reserved pasta water if needed to help the sauce coat the noodles evenly.
– Serve hot, topped with freshly chopped parsley and grated Parmesan cheese.
**Description:**
Short Ribs Ragu with Pappardelle is a stunningly rich and satisfying meal that’s perfect for both weekday dinners and special gatherings. The tender beef, slow-cooked to perfection, melds with a deeply savory tomato-based sauce. The wide pappardelle pasta offers the perfect surface to absorb the sauce, ensuring every bite is full of flavor. The dish combines simplicity and elegance, making it an ideal choice for food lovers looking to indulge in something both comforting and sophisticated.
**Nutritional Information (per serving, assuming 6 servings):**
– Calories: 650-700 kcal
– Protein: 40g
– Carbohydrates: 60g
– Fat: 30g
– Fiber: 5g
– Sodium: 650-700 mg
*Note: Nutritional values will vary depending on specific ingredients used, such as the type of beef broth or added seasonings.*
**Conclusion and Recommendation:**
Short Ribs Ragu with Pappardelle is a meal that exemplifies comfort food at its finest. It’s perfect for a dinner party or a family gathering, offering both flavor and presentation. While the dish is rich, it’s also a great way to embrace the slow-food movement, taking time to develop deep flavors and create something truly memorable.
For a lighter version, consider using leaner cuts of meat or opting for a whole-grain or vegetable-based pasta. Regardless, this dish remains an example of healthful indulgence, where richness in flavor doesn’t mean sacrificing quality or satisfaction. It’s a recipe that invites you to enjoy life’s pleasures in balance.
