Short Rib Ragu with Drunken Pappardelle

Name: Short Rib Ragu with Drunken Pappardelle
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H10M0.000S
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil; 1 large or 2 medium carrots, peeled and finely chopped; 2 medium onions, finely chopped; 2 to 3 ribs celery with leafy tops, finely chopped; 3 to 4 cloves garlic, finely chopped; Salt and freshly ground black pepper; 1 bay leaf; 3 tablespoons tomato paste; 2 cups beef stock; 4 cooked short ribs, meat pulled and shredded plus 1 cup braising liquid; 1 pound pappardelle pasta; 1 (750 ml) bottle dry red wine; Pecorino Romano cheese; Fresh flat-leaf parsley, leaves picked and chopped

Recipe courtesy of Rachael Ray

Show: Rachael Ray's Week in a Day

Episode: Hearty Classics

Short Rib Ragu with Drunken Pappardelle

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Level: Easy
Yield: 4 servings

Total: 1 hr 10 min
Prep: 10 min
Inactive: 30 min
Cook: 30 min

Level: Easy
Yield: 4 servings

Total: 1 hr 10 min
Prep: 10 min
Inactive: 30 min
Cook: 30 min

Ingredients

2 tablespoons extra-virgin olive oil

1 large or 2 medium carrots, peeled and finely chopped

2 medium onions, finely chopped

2 to 3 ribs celery with leafy tops, finely chopped

3 to 4 cloves garlic, finely chopped

Salt and freshly ground black pepper

1 bay leaf

3 tablespoons tomato paste

2 cups beef stock

4 cooked short ribs, meat pulled and shredded plus 1 cup braising liquid

1 pound pappardelle pasta

1 (750 ml) bottle dry red wine

Pecorino Romano cheese

Fresh flat-leaf parsley, leaves picked and chopped

Directions

Watch how to make this recipe.

Adding wine-steeped pasta to the leftover wine-braised beef ragu is super-intense.
Heat the extra-virgin olive oil in Dutch oven over medium-high heat, add the carrots, onions, celery, garlic and season with salt, and pepper. Cook until very tender, then stir in the tomato paste, stock, short rib meat, and braising sauce. Heat through, then cool completely and store for make-ahead meal. Skim the fat and reheat, covered, over medium heat.
While the sauce reheats, bring 5 to 6 cups of water to a boil with 1 bottle red wine. Add the pasta and cook to al dente. Drain the pasta and toss with sauce to coat, then top with Pecorino cheese and chopped parsley.

Short Rib Ragu with Drunken Pappardelle

Short Rib Ragu with Drunken Pappardelle

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