- Such a cozy winter meal!
Let's get started!
- Slowly braised in the oven until fall-apart tender and ultra flavorful.
- Served with pappardelle.
1
Season short ribs with salt and pepper generously. Sear in a large Dutch oven until golden brown.
2
Cook onions, carrots, garlic, pancetta, and thyme.
3
Add wine and let it reduce halfway. Then, add tomato paste, crushed tomatoes, and bay leaves. Simmer.
4
Return the short ribs into the pot, nesting them under the sauce. Cover and braise in the oven at 325F for 2.5 to 3 hours.
5
Shred the meat and discard the bones. Return to the sauce, and finish with a splash of milk.
6
Cook pappardelle according to package directions, and reserve some pasta water. Toss pasta into the sauce and toss to combine. Finish with cheese.