Braised Short Rib Ragu over Pappardelle
Sunday-slow, Monday-good leftovers.
$30.02 total
Ingredients & Cost Breakdown
| 2 lb boneless short ribs | $18.21 |
| 1 lb pappardelle | $1.72 |
| 1 can crushed tomatoes | $1.84 |
| 1/2 cup red wine or broth | $1.15 |
| Onion, carrot, celery | $2.15 |
| 2 cloves garlic | $0.65 |
| Herbs | $0.23 |
| Grated parmesan | $0.80 |
| Garlic bread, small side | $0.65 |
| Roasted broccoli, side | $2.62 |
| Total | $30.02 |
Shopping List
Exactly what to grab at the store — whole units, no guessing at "half an onion."
- 2 lb boneless short ribs
- 1 lb pappardelle
- 1 can crushed tomatoes
- 1/2 cup red wine or broth
- Onion, carrot, celery
- 1 head garlic
- Herbs
- Grated parmesan
- Garlic bread, small side
- Roasted broccoli, side
How to Make It
- Sear short ribs on all sides in a hot pot, 8 minutes total.
- Add onion, carrot, celery, garlic; cook 4 minutes.
- Add wine/broth and tomatoes; cover and simmer (or oven at 300°F) 2–2.5 hours until fork-tender.
- Shred meat into the sauce; toss with pasta and parmesan.
- Serve with roasted broccoli on the side.
No-Time-For-That Tip: This is a lazy Sunday move — the braise does the work, you just can't open the lid for two hours.
Swap It: No red wine? Extra beef broth with a splash of balsamic vinegar gets you most of the way there.
🍽️ Pairs well with Seafood Fra Diavolo
Gear for this recipe
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