Go Back
–+ servings
Print
Short Rib Ragu with Pappardelle and Burrata

Short Rib Ragù with Pappardelle and Burrata

These tender short ribs braised in a rich red wine tomato sauce served over Pappardelle and topped with some creamy Burrata will be devoured!
Course Dinner
Cuisine Italian
Prep Time 30 minutes
Cook Time 3 hours 30 minutes
Total Time 4 hours
Servings 6
Author Olive Jude

Ingredients

  • 4 lb bone-in beef short ribs
  • 3 tbsp olive oil
  • 2 ounces prosciutto diced
  • 1 large yellow onion chopped
  • 1 carrot peeled and chopped
  • 1 large garlic clove minced
  • 2 bay leaves
  • 1 cinnamon stick
  • 1 tsp ground cumin
  • Kosher salt and freshly ground pepper
  • 3 tbsp tomato paste
  • 1/2 cup dry red wine
  • 28 ounces can San Marzano tomatoes
  • 3 1/2 cups beef broth or more as needed
  • 1 lb Pappardelle pasta
  • Burrata for serving optional
  • Chopped fresh flat-leaf parsley for serving

Instructions

  1. If necessary, trim the short ribs of excess fat. Pat the meat dry with paper towels.

  2. Warm 1 tbsp of the olive oil in a large dutch oven pot. Add the prosciutto and sauté until lightly browned, 2 to 3 minutes. Using a slotted spoon, transfer the prosciutto to a platter.

  3. Add the short ribs to the pot in small batches. Do not overcrowd. Brown on all sides, about 12 minutes per batch. Transfer the beef and its juices to the platter.

  4. Add the remaining 2 tbsp olive oil to the pot and stir in the onion and the carrot. Sauté for 1 minute.

  5. Add the garlic and sauté one more minute.
  6. Add the bay leaves, cinnamon stick and cumin. Sauté until the vegetables are softened and aromatic, about 8 minutes.
  7. Add the tomato paste and give it a good stir.
  8. Stir in the wine and scrape the brown bits from the bottom of the pan.
  9. Add the tomatoes and use the back of your spoon to crush the tomatoes. Stir to combine.
  10. Return the short ribs and prosciutto to the pot, add a pinch of salt and a pinch pepper and stir well.
  11. Add enough broth to just cover the meat.
  12. Cover the pot partially with a lid, reduce the heat to low and braise, stirring occasionally, until the meat is tender, about 3 hours.
  13. Remove bay leaves and cinnamon stick.
  14. Transfer the meat to a cutting board and shred using 2 forks. Add back to sauce.

  15. Top pasta with the Ragu. Add a spoonful of Burrata (optional) and sprinkle with parsley.

Recipe Notes

Ready to serve or cool and refrigerate overnight for better flavor.
Skim fat from top before heating if serving the next day.
Try parmesan cheese if you want a less creamy cheese topping.
Recipe adapted from Williams Sonoma.