Braised Short Rib Ragú with Pappardelle

Preheat oven to 325˚F

Season the meat with salt and pepper

In a large oven-proof pot (Dutch oven), heat the oil over medium-high heat

Once the oil is hot, add the beef and brown on all sides

Remove the beef from the pot, transfer to a plate, and set aside

Reduce heat to medium, add the onion and garlic to the pot, and sauté until fragrant

Add the soffritto and sauté until hot

Stir in flour and tomato paste and cook together

Add the balsamic vinegar and cook, scraping the bits off the bottom of the pot with a wooden spoon

Add the red wine and simmer until liquid is reduced by half

Prepare the oregano by tying the stems together with a kitchen string

Once wine has reduced, add the browned beef and the oregano bunch

Add the crushed tomatoes and the beef stock

Bring the liquid to a simmer over medium-high heat

Cover the pot, transfer to the oven, and cook until the beef is very tender and starts to separate from the bones

Remove the meat and place on a cutting board

Discard the oregano

Shred the meat into smaller pieces

Thicken the sauce slightly with an immersion blender, pulsing

Return the meat to the pot with the sauce and season with salt and pepper to taste

Add the cooked pasta to the sauce and cook for 2 minutes more

Divide pasta onto plates

Serve sprinkled with chopped chives and a dollop of ricotta cheese