📖 Instructions

1. First things first, season those short ribs generously! We’re talking salt, pepper, and maybe a pinch of garlic powder. Don't be shy, my friend; this is where the flavor party begins. Pat the ribs down good and proper.
2. Next up, sear those beauties in the Dutch oven or big pot you’re using. Use a little olive oil, and get them nice and browned on all sides. This step is critical for building that rich, savory flavor. Seriously, take your time with this!
3. Now, it’s time to build that flavor foundation. Add finely chopped onions and garlic (about 2 medium onions and 4-5 cloves of garlic), and sauté until softened—about 5-7 minutes. Stir often, so they don’t burn. We don’t want any burnt bits ruining our day, or our ragu!
4. Once those aromatics are softened, throw in a couple of carrots, finely chopped. Yep, you can add more if you are feeling fancy (I am, I added 5 of them!), or leave this step if you’re running low on time. You'll probably get away with it.
5. Next, add a hearty splash of your favorite red wine (about one cup). Let it bubble away for a few minutes. If you're not a wine drinker, broth works too!
6. Now, it's time for the star of the show. Pour in some crushed tomatoes (about 28 ounces of canned crushed tomatoes), some tomato paste, a generous helping of beef broth (about 2 cups), and a bay leaf or two. We're talking about a flavorful hug for your short ribs!
7. Bring everything to a simmer. And then, here’s the important part: chuck in your short ribs and let that mixture do its magic for a couple of hours, gently simmering it at low temperature. The longer you let them simmer, the better!
8. Time check! Use a meat thermometer to make sure that those short ribs are fork-tender. They should reach an internal temperature of at least 190-200°F. If they are not yet tender, just keep simering, I know it's hard to wait, but the result is worth it!
9. While the short ribs are doing their thing, get started on the pappardelle. Cook it according to package directions—al dente, of course. You wouldn't want to overcook it and have it all mushy now, would you?
10. Once those short ribs are fork-tender, remove them from the pot. Shred them into smaller pieces using two forks, and then set them aside.
11. Now, it's time to strain the ragu. Strain out solids and set the strained liquid aside. Keep the liquids. Use a colander and get rid of those veggies and bay leaf. You can save this flavorful liquid for later, if you'd like!
12. Now, get your favorite sauce pan and add about 2 tablespoons of butter, and let it melt nicely. After that, take the strained liquid, bring it to a simmer, and then, reduce it until it has thickened. This process will give your sauce a nice and concentrated flavor. Trust me!
13. Stir in your shredded short ribs, and mix them with the thickened sauce. Season to taste, adjusting salt and pepper as needed. Now it's time for the star of the show to shine!
14. To make the gremolata, finely chop a bunch of fresh parsley (about ¼ cup), a couple of cloves of garlic (about 1 tablespoon), and the zest of one lemon. Combine it all in a small bowl—it's a wonderfully simple yet incredibly flavorful topping.
15. Cook the pappardelle until it is done, and serve it with your wonderful short rib ragu. Top with the gremolata. It's the final flourish for this masterpiece of mine. Enjoy!