Beef Short Rib Ragu with Pappardelle

Step 1: Prep the meat [00:01]

Season the beef short ribs with salt on all sides.

Step 2: Make the pasta dough [00:06]

Whisk together flour and semolina. Add 5 egg yolks to the dry mixture and mix with a fork, then with your hands to form a dough. Let it rest wrapped in plastic.

Step 3: Sear the meat [00:20]

Heat oil in a heavy-bottomed pot and sear the short ribs until browned on all sides. Remove and set aside.

Step 4: Prepare the vegetable base [00:26]

Finely chop the onion, carrots, and celery. Add them to the same pot and cook until softened.

Step 5: Add aromatics and flavor base [00:39]

Add minced garlic and ground spices to the vegetables. Stir in a tube of tomato paste, fresh thyme, and bay leaves.

Step 6: Create the sauce and simmer [00:51]

Pour in the canned tomatoes, a splash of red wine, and add a piece of parmesan rind. Return the seared ribs to the pot, cover, and let simmer until the meat is tender and easily shredded.

Step 7: Shred the meat [01:03]

Remove the ribs from the sauce, shred the meat, and mix it back into the pot with the sauce.

Step 8: Cook and serve the pasta [01:08]

Roll out the pasta dough with a pasta machine, cut into wide ribbons (pappardelle), and cook in boiling salted water. Toss the pasta with the meat sauce and garnish with grated parmesan.