Make a dinner you're proud to show off with this recipe for Short Rib Ragu and Pappardelle. This is comfort food elevated.
Heat olive oil in a large dutch oven over medium-high heat. season short ribs generously with salt and pepper. In batches, brown short ribs on all sides. Once browned, remove and set aside.
Add carrots, celery and onion to the dutch oven and season with salt and pepper. Cook until onions are translucent and carrots have softened.
Stor in the flour and tomato paste, cook for several minutes until tomato paste is a deep red.
Add red wine, scraping up any browned bits from the bottom. Bring to a simmer and cook until reduced by half. Add garlic, beef broth and herbs in a bouquet garni.
Return beef ribs to dutch oven. Place in the oven and cook at 350 degrees for 3 hours or until ribs are tender.
Remove ribs from liquid. Remove bones and shred meat.
Bring braising liquid in dutch oven to a simmer on the stovetop and reduce sauce to thicken. Degrease the sauce and discard the bouquet garni. Return shredded meat to sauce and simmer to reduce by half.
Cook pasta according to package instructions. Drain and add pasta to the sauce. Toss to coat. Serve with parmesan cheese on top and enjoy!