This rich, slow-cooked short ribs ragu is packed with deep, savory flavors. Tossed with wide pappardelle pasta, it’s a luxurious comfort dish perfect for a cozy night in.
Ingredients:
1 lb short ribs
1/2 cup beef broth
1 can (14.5 oz) crushed tomatoes
1 onion, chopped
2 cloves garlic, minced
2 tbsp olive oil
1 tsp rosemary
Salt and pepper to taste
12 oz pappardelle pasta
Instructions:
1️⃣ Sear short ribs in olive oil until browned. Remove from pan.
2️⃣ Sauté onions and garlic, then add tomatoes, broth, and rosemary. Return ribs and simmer for 2-3 hours.
3️⃣ Cook pasta and toss with ragu before serving.
