# Braised Short Rib Ragú with Pappardelle · DeLallo

Braised Short Rib Ragú with Pappardelle · DeLallo takes 4 hr 5 min (15 min prep, 3 hr 50 min cooking) and serves 6.

Recipe by delallo.com · original: https://www.delallo.com/recipe/braised-short-rib-rag-with-pappardelle/  
Cuisine: Italian · Dish: Pasta  
On Meez: https://meezenplace.app/recipes/braised-short-rib-rag-with-pappardelle-recipe (with step-by-step Cook Mode)

If you’re looking for a homestyle ragú to up your family dinner game, this slow-cooked braised beef pasta is just the recipe. One bite of this amazing sauce will help you to remember the importance of real, from-scratch Italian meals.

## Ingredients (serves 6)

- 4 pounds bone-in beef short ribs, cut crosswise into 2 pieces
- ¼ cup DeLallo Extra Virgin Olive Oil
- 4 cloves of garlic, minced
- 2 (6.7-ounce) jars Vegetable Cooking Base
- 1 tablespoon flour
- 2 tablespoons DeLallo Tomato Paste
- ¼ cup DeLallo Balsamic Vinegar
- 2 cups dry red wine
- 5 sprigs fresh oregano
- 1 (28-ounce) can DeLallo San Marzano Style Crushed Tomatoes 28 oz.
- Chopped chives
- Ricotta Cheese
- Salt and freshly ground pepper to taste
- 1 large sweet onion, diced
- 2 cups beef stock
- 1 (8.8-ounce) package DeLallo Pappardelle Egg Pasta, cooked according to instructions

## Steps

1. Preheat oven to 325˚F
2. Season the meat with salt and pepper
3. In a large oven-proof pot (Dutch oven), heat the oil over medium-high heat
4. Once the oil is hot, add the beef and brown on all sides
5. Remove the beef from the pot, transfer to a plate, and set aside
6. Reduce heat to medium, add the onion and garlic to the pot, and sauté until fragrant
7. Add the soffritto and sauté until hot
8. Stir in flour and tomato paste and cook together
9. Add the balsamic vinegar and cook, scraping the bits off the bottom of the pot with a wooden spoon
10. Add the red wine and simmer until liquid is reduced by half
11. Prepare the oregano by tying the stems together with a kitchen string
12. Once wine has reduced, add the browned beef and the oregano bunch
13. Add the crushed tomatoes and the beef stock
14. Bring the liquid to a simmer over medium-high heat
15. Cover the pot, transfer to the oven, and cook until the beef is very tender and starts to separate from the bones
16. Remove the meat and place on a cutting board
17. Discard the oregano
18. Shred the meat into smaller pieces
19. Thicken the sauce slightly with an immersion blender, pulsing
20. Return the meat to the pot with the sauce and season with salt and pepper to taste
21. Add the cooked pasta to the sauce and cook for 2 minutes more
22. Divide pasta onto plates
23. Serve sprinkled with chopped chives and a dollop of ricotta cheese

## Good to know

### Swaps

- No pappardelle? Use another wide, flat egg pasta like tagliatelle or fettuccine.
- No sweet onion? A yellow onion works fine.
- No fresh oregano sprigs? Use about 1 teaspoon dried oregano added with the tomatoes instead.

### Storing it

Store leftover ragú (without pasta, if possible) in an airtight container in the fridge for 3–4 days or freeze for up to 3 months. Reheat on the stove until steaming hot, adding a splash of stock if needed.

### Making it ahead

The short rib ragú can be braised and shredded up to 2 days ahead, then refrigerated and reheated before tossing with freshly cooked pasta.

## Nutrition (per serving, 6-8, as published by delallo.com)

- Calories: 801 calories
- Protein: 91.9 g
- Carbohydrates: 22.9 g
- Sugar: 12 g
- Fat: 35.5 g
- Sodium: 1262.5 mg