Short Rib Ragu
A short rib ragu with Chianti, aromatics, herbs and pappardelle.
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Ingredients
- 4-6 lb short ribs
- 3 carrots, diced
- 2 stalks celery, diced
- 1 onion, medium, diced
- 2 shallots, medium, diced
- 1 can tomato paste, 6 oz
- 3 cups Chianti, one bottle
- 3 cups beef broth, 24 oz, or bullion equiv
- 1/2 head garlic, peeled
- 1 bay leaf, dried
- 4 sprigs rosemary
- 4 sprigs thyme
- 4 sprigs parsley
- 1 lb pappardelle
- salt and pepper
- Parmigiano-Reggiano