Main ingredients
beef short ribsonioncarrotgarlictomato pastered winewhole tomato cannedParmigiano Reggiano cheese rindbay leafthymepappardelle pasta
YOOXICMAN's Beef Short Rib Ragu Pasta
A premium meat pasta made by simmering beef short ribs with bones in wine and tomatoes for 3 hours, then shredding the meat into fibers instead of using ground meat.
Ingredients needed 4 servings
Recipe
Cooking tips
- Using the hard, outer edge portion of Parmigiano Reggiano cheese, which is difficult to grate, in the sauce while cooking acts as a natural seasoning, maximizing depth and umami flavor.
- The finished ragu sauce can be portioned into ziplock bags (2 servings each) and frozen for long-term storage—ideal for making in large batches and enjoying later.
- For the best experience of the rich sauce texture and the shredded beef’s fibrous mouthfeel, use wide pappardelle pasta rather than regular spaghetti.
Recommended for
- Those who want a richer, more substantial meat texture and deeper meaty aroma compared to regular ground meat pasta.
- Those looking to prepare a deeply flavorful, winter-ready meal with time and care during colder months or year-end gatherings.
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