Instructions

1. Pat the short ribs dry with a paper towel. Season all sides with kosher salt.

2. Add the short ribs to a large Dutch oven or a heavy pot over medium-high heat. Brown on all sides, about 2-3 minutes per side (use a little olive oil in the pan, if needed). Once the ribs are browned, remove them from the pot and set them aside, reserving the beef fat in the bottom of the pan.

3. Add finely chopped onion, carrots, and celery to the beef fat in the pot. Sauté the mixture over medium heat until it becomes soft and translucent. Add the garlic, bay leaves, and thyme to the vegetables and cook them for another minute until the mixture becomes fragrant. Add the tomato paste and stir to coat the vegetables.

4. Pour in the red wine to deglaze your pot, scraping up the brown bits from the bottom of the pot with a wooden spoon. Add in the can of crushed tomatoes and the beef broth or stock. Return the short ribs to the pot, cover, and simmer in the braising liquid on low heat for 2-3 hours.

5. Drain and rinse two packs of It’s That Simple Pappardelle. Pat them dry with paper towels. At the end of the cooking time, add your Pappardelle to the ragu and stir. Allow the pasta to cook for 10-15 minutes to marry the flavors together. Remove the bay leaf. Plate up the short ribs and serve topped with some freshly grated Parmesan cheese. Enjoy!