Pappardelle with Meltingly Tender Short Rib Ragù
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Well Seasoned Studio · by Ari Laing★ 5.0 (7)

Pappardelle with Meltingly Tender Short Rib Ragù

NUTRITION · PER SERVING250M COOK
CAL 56%·PRO 79%
CARBS 53G19% OF CAL
4G FIBER8G SUGAR40G OTHER
FAT 78G62% OF CAL
33G SAT46G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Pappardelle topped with a slow-braised short rib ragù enriched with red wine, tomato, and herbs. Rich, deeply savory, and quintessential cold-weather comfort food.

mainitalianpastabeefdairy freegluten free
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Nutrition & ingredients

Ingredients

serves 8
  • 3½ lbs bone-in beef short ribs (English cut style, not Flanken style)
  • 1 Tbsp Kosher salt
  • ½ tsp freshly ground black pepper
  • 2 Tbsp (30ml) light neutral oil, (such as grapeseed, canola, or vegtable oil)
  • 1 large sweet onion (or yellow onion, diced)
  • 2 large carrots, (diced)
  • 2 large celery stalks, (diced)
  • 3 cloves garlic, (finely chopped)
  • 2 Tbsp tomato paste
  • 2 cups (475ml) red wine
  • 1 (28oz) can whole plum tomatoes
  • 2 cups (475ml) low-sodium beef stock
  • 2 Tbsp (30ml) aged balsamic vinegar
  • 4 sprigs rosemary (or thyme)
  • 4 sprigs sage
  • 2 bay leaves
  • Parmigiano Reggiano rind, (optional)
  • 1 lb (454g) pappardelle, (or other long, flat pasta)
  • Parmigiano Reggiano, (for serving)
  • Finely chopped parsley
  • Flaky sea salt (for serving)
PREP
20M
SODIUM
1323MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.