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Red Wine Braised Beef Short Rib Ragu

    Show the love with this exquisite dinner. To plan the ultimate date night at home, start with this red wine braised beef short rib ragu, a dreamy main dish made with a mouthwatering sauce.


    Keep the rest of the meal simple.

    • Prepare a salad of greens with a drizzle of Italian vinaigrette or Caesar dressing.
    • Pop a loaf of bakery-fresh Italian or focaccia bread into the oven to warm through and serve with butter or olive oil for dipping.
    • Cap off the meal with a classic Italian dessert from your local bakery, like tiramisu, cannoli or a creamy panna cotta topped with fresh fruit.

    Red Wine Braised Beef Short Rib Ragu

    • 2 Tbsp olive oil
    • 4 lbs bone-in beef short ribs
    • salt, to taste
    • ground black pepper, to taste
    • 1 stalk celery, chopped
    • 1 large carrot, peeled and finely diced
    • 1 small onion, chopped
    • 8 cloves garlic, finely chopped
    • 4 Tbsp tomato paste
    • 1 c red wine
    • 4 sprigs fresh rosemary
    • 2 sprigs fresh sage leaves, chopped
    • 8 sprigs fresh thyme
    • 2 bay leaves
    • 1 jar Bertolli d’Italia Marinara Sauce
    • 2 c  beef bone broth
    • 24 oz pappardelle pasta or preferred pasta
    • freshly grated Parmesan cheese, for garnish
    1. Heat oven to 350° F.

    2. In 5-quart Dutch oven, heat olive oil over medium heat. Season short ribs with salt and ground black pepper, to taste. Place one layer of short ribs in pot. Set remaining ribs aside.

    3. Cook ribs 3-4 minutes per side until browned. Transfer to plate and set aside. Repeat with remaining short ribs.

    4. Add celery, carrots and onion to pot used to brown ribs. Stir and cook until vegetables are browned, about 15 minutes.

    5. Add garlic and stir 1-2 minutes. Add tomato paste. Cook 2-3 minutes.

    6. Carefully pour red wine into pot.

    7. Stir and scrape any browned bits from bottom of pot. Cook 3-4 minutes until wine is almost completely absorbed into vegetables.

    8. Add rosemary, sage, thyme and bay leaves to pot. Add sauce, bone broth and browned ribs. Cover pot and place in oven 2 1/2-3 hours, or until ribs are fall-apart tender.

    9. Remove pot from oven. Transfer ribs to plate or cutting board. Remove and discard herb stems and bay leaves. Remove bones from ribs then shred meat into bite-sized pieces using two forks or tongs. Return shredded ribs to pot with ragu. Stir to combine. Set aside.

    10. Bring large stockpot of water to boil. Boil pappardelle pasta until al dente. Add drained pasta to pot with beef ragu and toss until combined.

    11. Garnish with freshly grated Parmesan cheese.

    We provide nutritional information but these figures should be considered estimates as they are not calculated by a registered dietitian. Please consult a medical professional for any specific nutrition, diet, or allergy advice.

    Main Course
    pasta
    Source

    Recipe and photos courtesy of Bertolli

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