Red Wine Braised Short Ribs With Parmesan Pappardelle

What You’ll Need:

• 3–4 lb grass-fed beef short ribs, bone-in, or boneless

• Kosher salt & freshly ground black pepper

• 1 tbsp olive oil

• 2 medium carrots, diced

• 1 medium onion, diced

• 2 cloves garlic, sliced

• 3 tbsp tomato paste

• 2 cups dry red wine (Chianti, Cab, or similar)

• 1 (28 oz) can crushed plum tomatoes, roughly blended

• 1 bay leaf

• 10 sprigs fresh thyme

• Optional: fresh Parmesan (e.g., Parmigiano-Reggiano) for serving

  
  

  Let's Cook:

1. Brown the Ribs:
   Preheat oven to 300°F. Season short ribs with salt and pepper on all sides. In a Dutch oven, heat olive oil over medium-high. Sear ribs until deeply browned, about 10 minutes per batch. Remove and set aside.
   

2. Build the Base:
   In the same pot, add carrots, onion, and garlic. Sauté until softened (~8 minutes). Stir in tomato paste and cook until slightly caramelized (~3 minutes).
   

3. Deglaze & Braise:
   Add red wine, scraping up browned bits from the pan. Stir in crushed tomatoes, bay leaf, and thyme. Return ribs to the pot. Cover and braise in the oven for 3 hours. Remove foil and cook another 30–60 minutes until ribs are fork-tender.
   

4. Finish & Serve:
   Remove ribs and keep warm. Skim excess fat from sauce. Serve short ribs over pappardelle pasta, spooning rich sauce on top. Garnish with grated Parmesan if desired.