Short Rib Beef Ragu

Ingredients:

- 2 lbs beef short ribs

- 2 tbsp olive oil

- 1 large onion, diced

- 3 garlic cloves, minced

- 1 carrot, diced

- 1 celery stalk, diced

- 1 can (28 oz) crushed tomatoes

- 1 cup beef broth

- 1 cup red wine (optional, can substitute with extra broth)

- 2 bay leaves

- 2 tsp dried oregano

- Salt and pepper to taste

- Freshly grated Parmesan (for serving)

- Cooked pappardelle or your favorite pasta

Instructions:

1. Brown the Short Ribs:

Heat olive oil in a large pot over medium-high heat. Brown the short ribs on all sides, about 5-7 minutes. Once browned, remove the short ribs and set aside.

2. Sauté the Vegetables:

In the same pot, add the diced onion, minced garlic, carrot, and celery. Sauté for 5-7 minutes until the vegetables have softened.

3. Add Liquids and Seasonings:

Add the crushed tomatoes, beef broth, red wine (if using), oregano, bay leaves, salt, and pepper to the pot. Stir everything together, scraping up any browned bits from the bottom of the pot.

4. Cook the Ragu:

Return the browned short ribs to the pot. Bring to a simmer, then cover and reduce the heat to low. Let the ragu cook for 2-3 hours, or until the short ribs are tender and the meat easily falls off the bone.

5. Shred the Meat:

Once the short ribs are done, remove them from the pot and shred the meat using two forks. Discard the bones. Return the shredded meat to the sauce and stir to combine.

6. Serve:

Serve the short rib beef ragu over cooked pappardelle or your favorite pasta. Top with freshly grated Parmesan and enjoy!