Beef Short Rib Ragu with Pappardelle

Eduardo's Pasta Co. · Recipe

Ragu di Costine di Manzo

Chef Paul Canales built this ragu for our pappardelle. The ribs braise until they fall apart, and the braising liquid is blended into the sauce, so nothing is lost.

Pappardelle is the right shape for it. Our long ribbons are rolled and cut from sheets of egg dough, so they are wide and sturdy enough to carry shredded beef.

Recipe by Chef Paul Canales, created for Eduardo's Pasta Co.

Ingredients

• 3 lbs. bone-in beef short ribs
• Kosher salt and black pepper
• 2 Tbsp. olive oil
• 4 oz. pancetta, finely chopped
• 1 medium red onion, small dice
• 1 medium carrot, small dice
• 2 celery stalks, small dice
• 1 oz. dried porcini mushrooms, chopped
• 2 Tbsp. tomato paste
• 1 cup red wine
• 14 oz. crushed San Marzano tomatoes, with juices
• 1 large rosemary sprig, tied with twine
• 1 bay leaf
• 1 qt. chicken or beef broth
• 12 oz. Eduardo's Pappardelle

Method

1. Brown the ribsSeason the ribs well with salt and pepper. Heat the olive oil in a large Dutch oven over medium heat until it shimmers. Brown the ribs in batches, 2 to 3 minutes per side, and set aside. Pour off all but 1 tablespoon of fat.
2. Cook the vegetablesAdd the pancetta, onion, carrot, celery and porcini. Cook until the vegetables are soft.
3. Build the basePush the vegetables to the sides, add the tomato paste to the center and stir until it darkens and caramelizes. Stir everything together. Add the wine and reduce by half. Add the tomatoes, rosemary and bay leaf.
4. BraiseReturn the ribs to the pot and add broth until they are nearly covered. Bring to a boil, then lower to a simmer and braise about 3 hours, until the meat falls off the bone. You can also braise covered in a 300°F oven.
5. Finish the sauceLift out the ribs and let them cool enough to handle. Remove the rosemary and bay leaf. Purée the braising liquid with an immersion blender. If it seems thin, reduce it over medium-low heat. Shred the meat, discarding the bones and large pieces of fat, and return it to the pot. Skim any fat from the surface.
6. Cook the pappardelleCook the pappardelle in well-salted boiling water until just short of al dente. Reserve 1 cup of pasta water, then drain.
7. Toss and serveAdd the pasta to the hot ragu and toss over low heat for a minute, adding pasta water if it needs loosening. Serve right away.