Short Rib Ragu Pasta

Steps

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1. 1
   Cook bacon slowly over medium-low heat to render the fat thoroughly until crispy but not burnt. Remove bacon and reserve the fat in the pan.
   ▶ ≈1:07
2. 2
   Season the short ribs with salt and pepper, then dust lightly with flour.
   ▶ ≈2:02
3. 3
   Brown the short ribs in the bacon fat on all sides until well-caramelized.
   ▶ ≈2:16
4. 4
   Add the onion and sauté until caramelized, then add the chopped garlic.
   ▶ ≈3:00
5. 5
   Add fresh thyme, celery, and carrots, and stir to combine.
   ▶ ≈4:13
6. 6
   Pour in the entire bottle of red wine and let it reduce by half on the stove. This step is crucial for flavor concentration and must be done before adding other liquids.
   ▶ ≈5:50
7. 7
   Once the wine is reduced, add the crushed canned tomatoes.
   ▶ ≈8:15
8. 8
   Return the short ribs to the pot and add a splash of beef stock. Make sure the ribs are submerged in the liquid.
   ▶ ≈9:09
9. 9
   Cover the pot and transfer to a preheated 375°F oven. Braise for about 2.5 hours until the meat is tender enough to fall off the bone.
   ▶ ≈9:43
10. 10
    Remove from the oven and gently skim off excess fat from the surface. Carefully remove the short ribs, take the meat off the bone, and shred it with a fork. Discard cartilage and keep only the tender meat.
    ▶ ≈10:38
11. 11
    Return the shredded meat to the sauce and mix well.
    ▶ ≈13:30
12. 12
    Cook the pappardelle pasta until al dente, drain, and transfer to serving bowls. Pour the ragù sauce and shredded meat over the pasta and toss together.
    ▶ ≈14:29
13. 13
    Garnish with fresh chopped parsley and freshly grated Parmesan cheese. Serve immediately.
    ▶ ≈16:24