Braised Short Rib Ragu with Pappardelle

Ingredients

4 pounds bone-in beef short ribs, cut crosswise into 2” pieces

¼ cup Extra Virgin Olive Oil

1 large sweet onion, diced

4 cloves of garlic, minced

2 (6.7-ounce) jars Vegetable Cooking Base

1 tablespoon flour

2 tablespoons Tomato Paste

¼ cup Balsamic Vinegar

2 cups dry red wine

5 sprigs fresh oregano

1 (28-ounce) can San Marzano Style Crushed Tomatoes 28 oz.

2 cups beef stock

1 (8.8-ounce) package Pappardelle Egg Pasta, cooked according to instructions

Chopped chives

Ricotta Cheese

Salt and freshly ground pepper to taste

Directions

Preheat oven to 325˚F. Season the meat with salt and pepper.

In a large oven-proof pot (Dutch oven), heat the oil over a medium-high setting. Once the oil is hot, add the beef. Brown the meat on all sides, about 5 minutes. Remove the beef from the pot and transfer to a plate. Set aside.

Reduce heat to medium. Add the onion and garlic to the pot. Sauté until fragrant, about 2 minutes.

Add the soffritto. Sauté for 3 minutes or until hot.

Stir in flour and tomato paste. Cook together for 1 minute. Add the balsamic vinegar. Cook for about 5 minutes, being sure to scrape the bits off the bottom of the pot with a wooden spoon. Add the red wine and simmer until liquid is reduced by half, about 5 minutes.

Meanwhile, prepare the oregano by tying the stems together with a kitchen string.

Once wine has reduced, add the browned beef and the oregano bunch. Add the crushed tomatoes and the beef stock. Bring the liquid to a simmer over medium-high heat. Cover the pot and transfer to the oven. Cook for 3 ½ hours, or until the beef is very tender and starts to separate from the bones.

Remove the meat and place on a cutting board. Discard the oregano. Shred the meat into smaller pieces.

Thicken the sauce slightly with an immersion blender. Pulse for about 2 minutes. Return the meat to the pot with the sauce. Salt and pepper to taste.

Add the cooked pasta to the sauce and cook for 2 minutes more.

Divide pasta onto plates. Serve sprinkled with chopped chives and a dollop of ricotta cheese.