Ingredients
Scale
- 2 pounds beef short ribs
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 cup red apple vinegar
- 1 can (14 ounces) crushed tomatoes
- 2 cups beef broth
- 1 bay leaf
- Fresh thyme (or dried thyme)
- Salt and pepper to taste
- 1 pound pasta (pappardelle or tagliatelle)
- Grated Parmesan cheese and fresh parsley for garnish
Instructions
- Preheat the oven to 325°F (160°C).
- Heat olive oil in a Dutch oven over medium-high heat. Season short ribs with salt and pepper, then brown on all sides for about 4-5 minutes each side. Remove and set aside.
- In the same pot, sauté onion, carrots, and celery until soft (5-7 minutes). Add garlic and cook for another minute.
- Deglaze with red apple vinegar, scraping up browned bits; reduce by half (5-10 minutes).
- Stir in crushed tomatoes and beef broth; return short ribs to the pot.
- Add bay leaf and thyme; bring to a gentle simmer.
- Cover and transfer to the oven; braise for about 2 hours until meat is tender.
- Shred the meat off bones once cooled; return shredded meat to the sauce.
- Cook pasta according to package instructions; drain.
- Toss cooked pasta with ragu until well coated; adjust seasoning if needed.
- Serve topped with grated Parmesan and chopped parsley.
- Prep Time: 20 minutes
- Cook Time: 120 minutes
- Category: Main
- Method: Braising
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate of pasta (approximately 350g)
- Calories: 590
- Sugar: 6g
- Sodium: 850mg
- Fat: 26g
- Saturated Fat: 8g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 95mg