San Marzano Short Rib Ragu

10 minutes Prep Time
3 hours
30 minutes Cook Time
4 Servings

Bone-in short ribs slow braised in Tuttorosso San Marzano Style Hand Crushed Tomatoes, tossed with pappardelle, fresh Parmesan and basil. The tomatoes are the backbone of this whole dish. @letsplateitup

Ingredients

  • 3-4 lbs bone in beef short ribs
  • salt and black pepper to taste
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • olive oil for searing
  • 1 medium yellow onion, diced
  • 2 medium carrots, diced
  • 2 stalks of celery, diced
  • 6 cloves of garlic, minced

  • 1 can Tuttorosso San Marzano Style Hand Crushed Tomatoes in Puree with Basil & Sea Salt 28 oz

  • 1 cup beef stock
  • FOR SERVING
  • 1 lb pappardelle pasta
  • fresh Parmesan, grated
  • fresh basil leaves
  • flaky sea salt

Instructions

Step one

Prep & Sear. Preheat oven to 325 degrees. Pat short ribs completly dry and season generously with salt and black pepper, garlic powder, onion powder, smoked paprika on all sides. Heat olive oil in a large Dutch oven over medium-high heat. Sear short ribs on all sides untill a deep brown crust forms, about 3-4 minutes per side. Remove and set a side.

Step two

Build the base in the same Dutch oven. Reduce heat to medium. Add onion, carrot and clery and cook untill softened, about 5 minutes. Add garlic and cook another minute

Step three

Braise. Add the Tuttorosso San Marzano Style Hand Crushed tomatoes and beef stock. Stir to combine. Nestle the short ribs back into the pot – liquid should come halfway up the ribs. Bring to a summer, cover tightly with lid, and transfer to the oven.

Step four

Cook. Braise at 325 degrees for 3 to 3.5 hours. Check at 2.5 hours. Short ribs are done when the meat is pulling away from the bone and shreds easily with a fork.

Step five

Shred. Remove short ribs from the pot. Discard bones and and shred the meat with two forks. Fold meat back into the sauce.

Step six

Cook Pasta. In a separate large pot bring heavily salted water to a boil. Cook pappardelle untll al dente per package instructions. Reserve 1 cup of pasta water before draining. Do not cook the pasta in the ragu – cook it separately and combine after.

Step seven

Finish & Combine. Add the drained pappardelle into the ragu with the shredded short ribs. Toss to coat, adding reserved pasta water a splash at a time to loosen sauce as needed. Fold in a generous handful of fresh basil and toss everything togehter untill combined.

Step eight

Serve. Serve straight from the pot into bowls. Top with freshly grated Parmesan, fresh basil leaves, and a pinch of flaky sea salt.

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