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Short Rib Ragu with Pappardelle and Pecorino Romano


Short Rib Ragu with Pappardelle and Pecorino Romano Recipe

Ingredients:
  • 2 tablespoons vegetable oil
  • 3 1/2 to 4 pounds short ribs, each about 2-inches long, cut flanken style, across the ribs
  • Salt and freshly ground pepper
  • 1 dried bay leaf
  • 2 sprigs fresh rosemary
  • 5 sprigs fresh thyme
  • 2 sprigs fresh flat-leaf parsley
  • 4 small carrots, diced
  • 2 stalks celery, diced
  • 1 medium onion, diced
  • 2 medium shallots, diced
  • 1 tablespoon all-purpose flour
  • 2 tablespoons tomato paste
  • 1/2 cup ruby port
  • 2 cups red wine, such as Cabernet
  • 1/2 head garlic, cloves separated and peeled
  • 3 1/2 cups homemade beef stock
  • 1 pound pappardelle or other long, flat pasta
  • Chopped parsley, for garnish
  • Grated Pecorino Romano, for garnish
Directions:
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