Ingredients
Equipment
Method
- Pat the short ribs dry and season generously with salt and pepper. Heat $2text{ tbsp}$ olive oil in a Dutch oven over medium-high heat. Brown the meat in batches ($4text{–}5text{ minutes}$ per side). Transfer to a plate and set aside.
- Lower the heat to medium-low. Add the diced onion, celery, and carrots. Cook for $15text{ minutes}$ until soft and starting to caramelize. Stir in the smashed garlic, tomato paste, and Worcestershire sauce. Cook for $1text{ minute}$ until fragrant.
- Add the crushed tomatoes and chicken broth. Return the meat and any juices to the pot. Bring to a boil, then reduce heat to low. Cover and simmer for $2.5text{–}3text{ hours}$ until the meat is fall-apart tender. Stir occasionally after the first $40text{ minutes}$ to prevent burning.
- Cook the pappardelle in a separate pot of salted water. Drain, reserving $1text{ cup}$ of pasta water. In the Dutch oven, shred the meat with two forks, then stir in the heavy cream and Parmesan cheese until velvety. Toss the cooked pasta into the ragu, adding a splash of pasta water if needed to reach desired consistency. Cook for $1text{ minute}$ and serve.
Notes
Caramelizing the soffritto (onion, celery, carrot) is key to a deep, complex sauce. If the beef still feels tough after $3text{ hours}$, continue braising until it shreds easily. If the sauce is too thin, simmer uncovered for $10text{–}15text{ minutes}$ at the end. Bone-in short ribs can be used for extra flavor; just remove bones before serving.