Short Rib Ragu
- 2 hr 15 min
- Serves 4
- 6 ingredients
15 minutes to prep, 2 hours to cook. A hearty short rib ragu served over wide flat pappardelle pasta, finished with shredded cheese and fresh green herbs.
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Method
Boil a large pot of water, add salt, and lower the pappardelle pasta into the vigorously boiling water. Cook until al dente.
In a separate pot, combine short ribs, tomatoes, and rosemary. Stir the sauce to distribute ingredients evenly.
Simmer the ragu gently, allowing it to bubble softly while the meat becomes tender and the flavors meld.
Drain the cooked pappardelle pasta and plate it.
Kitchen notes · Added by ReelsMeals: The pasta is al dente before draining. Drain promptly once tender so the ribbons keep their shape.
Top the pasta with the meat ragu, spreading the sauce evenly over the wide ribbons.
Kitchen notes · Added by ReelsMeals: The wide pasta ribbons are evenly coated with ragu.
Sprinkle shredded cheese over the plated dish.
Garnish with chopped green herbs.
Tips while you cook
- Cook Pasta Al Dente
- Boil the pappardelle in vigorously boiling salted water and cook until al dente before draining.
- Stir Ragu Before Simmering
- Combine short ribs, tomatoes, and rosemary, then stir to distribute the ingredients evenly before simmering.
- Gentle Simmer for Tender Meat
- Simmer the ragu gently, allowing it to bubble softly until the meat becomes tender and the sauce is rich.
Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.
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Blake Menard made this.
The recipe comes from Blake Menard’s Instagram reel. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.
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