Braised Short Rib Ragu with Brand Name Pappardelle & Preserved Lemon Gremolata

Serves 4

Ingredients

• 2.5 lb bone-in beef short ribs
• 2 tsp kosher salt
• 1 tsp fresh cracked black pepper
• 2 tbsp extra-virgin olive oil
• 1 large diced yellow onion
• 2 medium diced carrots
• 2 diced celery stalks
• 6 minced garlic cloves
• 3 tbsp tomato paste
• 1.5 cups dry red wine
• 28 oz can crushed tomatoes
• 2 cups beef stock
• 2 fresh rosemary sprigs
• 4 fresh thyme sprigs
• 8 oz dry Brand Name pappardelle pasta
• 2 tbsp finely minced preserved lemon rind
• 1/2 cup chopped flat-leaf parsley
• 1 grated garlic clove
• 1 tbsp lemon zest
• 1/2 cup freshly grated Parmigiano-Reggiano

Instructions

1. 1Preheat oven to 325 °F. Season short ribs generously with salt and pepper.
2. 2Heat oil in a large Dutch oven over medium-high; brown ribs in batches on all sides, about 4 minutes per side. Transfer to a plate.
3. 3Add onion, carrots, and celery to the pot; cook, stirring occasionally, until softened and lightly browned, 8 minutes.
4. 4Stir in garlic and tomato paste; cook until fragrant and darkened, 2 minutes.
5. 5Pour in red wine; simmer until reduced by half, scraping up any browned bits.
6. 6Return ribs to pot along with crushed tomatoes, beef stock, rosemary, and thyme. Bring to a simmer, cover, and transfer to oven.
7. 7Braise until meat is falling off the bone, about 2.5–3 hours. Remove ribs, shred meat, discard bones and herb stems, then return shredded meat to sauce. Simmer uncovered to thicken if needed.
8. 8Cook pappardelle in boiling salted water until al dente. Reserve pasta water, then drain.
9. 9Toss pasta directly in ragu with a splash of pasta water until glossy. Mix preserved lemon, parsley, grated garlic, and lemon zest for gremolata.
10. 10Serve ragu over pappardelle, finish with gremolata and plenty of grated Parmigiano-Reggiano.