Food Pappardelle with Short Rib and Carrot Ragù Nestled in a Dutch oven, beef short ribs braise in tomatoes, carrots, onion and garlic, with a sneaky dash of cinnamon. Leave it to simmer all afternoon, and by evening, your house will smell divine. The meat falls from the bone, and ribbons of pasta catch every morsel. By Laraine Perri Laraine Perri Laraine Perri is a freelance editor and food writer based in New York City. She has developed recipes for Midwest Living, Better Homes and Gardens and other publications. Midwest Living's Editorial Guidelines Published on August 2, 2023 Print Share Photo: Brie Goldman Hands On Time: 25 mins Total Time: 4 hrs 15 mins Servings: 4 Yield: 4-6 servings of 1.5 cups each (plus additional 4 cups sauce, which freezes well) Ingredients 3 pounds beef short ribs, at room temperature Kosher salt Freshly ground black pepper 2 tablespoons vegetable oil 1 ½ cups finely chopped carrots 1 cup finely chopped onion ⅔ cup finely chopped celery 2 tablespoons olive oil 4 cloves garlic, minced 2 tablespoons tomato paste ½ cup dry white white 1 28-ounce can crushed tomatoes 1 cup chicken broth 1 small bunch fresh thyme, tied together with 100 percent cotton kitchen string 2 teaspoons ground cinnamon ½ teaspoon sugar 1 bay leaf 1 pound fresh pappardelle or 8 ounces dried pappardelle 2 tablespoons unsalted butter Freshly grated Parmigiano-Reggiano cheese Directions Heat oven to 300°. Pat short ribs very dry. Season generously on all sides with salt and pepper. In a Dutch oven, heat vegetable oil over medium-high until nearly smoking. Add ribs; brown well on all sides, 10 to 12 minutes. Transfer short ribs to a plate; discard drippings in pan. Add carrots, onion, celery, olive oil and a pinch of salt to Dutch oven; reduce heat to medium-low. Cook, stirring occasionally, until vegetables are very soft, 5 to 8 minutes. Add garlic; cook and stir 1 minute. Add tomato paste; cook and stir 1 minute. Add wine; increase heat to medium-high. Stir to deglaze pan and reduce wine slightly, 2 to 3 minutes. Add crushed tomatoes, chicken broth, thyme bundle, cinnamon, sugar and bay leaf; bring to a boil. Return short ribs to Dutch oven. Return to simmering; cover and transfer pan to oven. Bake until meat is very tender and falling from the bones, about 3 hours, turning ribs once or twice. Transfer short ribs to a plate and let stand 30 minutes. When cool enough to handle, discard bones, shred meat and return meat to sauce. Cool sauce completely, then cover and refrigerate overnight. Skim fat from surface of cold sauce and discard. Transfer half of the sauce to a medium saucepan; heat over medium, stirring occasionally. Season with additional salt as needed. (Refrigerate remaining sauce in an airtight container up to 3 days or freeze up to 3 months.) Cook pappardelle according to package directions. Drain pasta, reserving 1/2 cup of the pasta cooking water. Return pasta to the pot it was cooked in. Add warmed sauce and the butter; toss gently until butter is melted. Stir in pasta cooking water as needed to moisten sauce. Top servings with Parmigiano-Reggiano. Nutrition Facts (per serving): 815 cal, 52 g fat, 104 mg chol, 58 g carbo, 654 mg sodium, 5 g fiber, 10 g sugar, 28 g pro. Print