OLIVE OIL
ENGLISH CUT BEEF SHORT RIBS
CARROTS, CELERY, & ONION
GARLIC
TOMATO PASTE
RED WINE
FRESH ROSEMARY, SAGE, & THYME
CRUSHED TOMATOES
YOUR PASTA OF CHOICE
HEAVY CREAM & PARMESAN CHEESE
LOW-SODIUM BEEF BROTH
PARMESAN RIND (OPTIONAL)
Season & cook short ribs in a Dutch oven until nicely browned. Remove & set aside.
Add onion, celery, and carrots to the same pot used to brown meat & cook until softened & deeply browned. Add garlic & tomato paste then stir until coated.
Increase to medium-high heat & deglaze with red wine. Scrape the bottom of the pot for browned bits with a wooden spoon & cook until wine is almost all absorbed.
Add in herbs, bay leaf, tomatoes, parmesan rind, & beef stock. Cover & simmer on stovetop until short ribs are fall-apart tender for 2 1/2-3 hours. Remove short ribs & shred.
Return shredded short ribs to pot with ragu. Discard spent herbs. Simmer sauce & stir in heavy cream & parmesan. Add al dente pasta & toss to coat.