Short ribs pappardelle

Instructions

1. Preheat the oven to 160 degrees Celsius.
2. Heat olive oil in a large ovenproof pot over medium-high heat. Brown the short ribs on all sides, then remove and set aside.
3. In the same pot, add onions, carrots, and celery. Cook until softened, about 5 minutes.
4. Add garlic and cook for another minute until fragrant.
5. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 2 minutes.
6. Add beef broth, crushed tomatoes, tomato paste, bay leaves, and thyme. Stir to combine.
7. Return the short ribs to the pot, ensuring they are submerged in the sauce. Cover and transfer to the oven.
8. Cook in the oven for 2.5 to 3 hours, or until the meat is tender and falling off the bone.
9. Remove the pot from the oven. Discard the bay leaves and thyme. Shred the meat using two forks.
10. Cook the pappardelle pasta according to package instructions. Drain and add to the sauce.
11. Toss the pasta with the sauce and shredded meat. Serve with grated parmesan cheese on top.

Prep

• Thaw beef short ribs if frozen.