Short Rib Ragu and Noodles

Short Rib Ragu

Adapted from: Pinch of Yum

Serves 4

Ingredients
1 teaspoon olive oil
6 garlic cloves, smashed slightly
3 pounds beef short ribs
salt and pepper
1 (28 ounce) can crushed tomatoes
2 cups reduced sodium beef broth
1 carrot, chopped

1 onion, diced
2 bay leaves
2 sprigs fresh thyme
16 ounces pappardelle pasta or egg noodles
Parmesan, ricotta, and parsley for topping

Directions
In a large braiser or dutch oven, heat the oil over medium high heat. Add the garlic and cook, stirring, until golden and lightly browned, about 2 minutes. Remove from pan.

Season the beef with 1 teaspoon salt and pepper to taste. Brown the ribs on all sides in the oil the garlic was cooked in. Remove the meat.

Saute carrots, onion, until soft. Add garlic, beef, tomatoes, broth, bay leaves, and thyme.

Cover, vent slightly, and cook on low for 8-10 hours. Sauce will reduce and thicken. Discard the bay leaves and shred the beef in the pot using 2 forks.
Cook the pasta according to package directions. Drain.
Divide among 4 bowls and top each with Parmesan, ricotta, and parsley. Serve hot!

TIP:

This is a great make in advance sauce because if you chill the ragu you can remove a lot of the fat/grease that remains on top.