This recipe delivers a deeply flavorful, comforting pasta dish – tender short ribs braised in a rich sauce, served over wide pappardelle noodles. It’s designed to be largely hands-off, perfect for a weekend dinner or when you want something impressive without constant attention. The result? A restaurant-quality meal that fills the kitchen with an inviting aroma and offers leftovers that taste even better the next day.
Why This Recipe Works
The key to this dish lies in the slow cooking process. Low and slow braising renders tough short ribs incredibly tender, while the combination of vegetables, wine, tomatoes, and a surprising ingredient – soy sauce – builds layers of umami. This method isn’t unique; many classic braises (like beef bourguignon or Filipino mechado) rely on the same principle: time and patience for maximum flavor. The final touch of cream and Parmesan adds a luxurious finish, making this dish truly special.
Key Ingredients & Their Role
- Bone-in Short Ribs: These provide the rich, meaty base. English-cut ribs are preferred because they offer more meat to bone.
- Mirepoix (Carrots, Celery, Onion): This classic trio forms the aromatic foundation of the sauce.
- Dry Red Wine: Adds depth and acidity, helping to break down the meat and deglaze the pot.
- Soy Sauce: This is the secret weapon. It boosts umami, enhancing the savory flavors without making the dish taste overtly salty.
- Pappardelle Pasta: Its wide, thick shape is ideal for clinging to the hearty sauce.
Step-by-Step Instructions
- Sear the Ribs: Pat the short ribs dry and season with salt and pepper. Sear in batches until browned on all sides; this builds flavor.
- Sauté the Vegetables: Soften diced carrots, celery, and onion in the same pot. Add minced garlic and tomato paste, cooking until fragrant.
- Build the Sauce: Deglaze with red wine, scraping up browned bits. Add crushed tomatoes, beef broth, soy sauce, thyme, and bay leaf. Return ribs to the pot.
- Simmer for Tenderness: Reduce heat, partially cover, and simmer for 3 hours, or until the ribs are fall-apart tender.
- Finish and Serve: Shred the meat, discard the bones, stir in cream and Parmesan cheese. Toss with cooked pappardelle, garnish with parsley, and serve.
Storage & Leftovers
This dish is even better the next day. The ragù can be made a day ahead, allowing the flavors to meld. Refrigerate overnight, skim off any hardened fat, and reheat before tossing with freshly cooked pasta. Leftovers store well in airtight containers for up to 4 days or can be frozen for up to 3 months.
This recipe proves that delicious, impressive meals don’t have to be complicated. A little patience and the right ingredients deliver a restaurant-worthy experience in your own kitchen. Enjoy.
