1-First, season the 2.5 pounds of bone-in beef short ribs with salt and pepper. Heat 2 tablespoons of olive oil in a Dutch oven over medium-high heat and brown the ribs on all sides for about 8-10 minutes, then set them aside to rest. This step locks in the flavors and sets the base for the dish.

2-Next, in the same pot, sauté the 1 small finely diced onion, 1 large finely diced carrot, 1 finely diced celery rib, and 4 minced garlic cloves for 3 to 5 minutes until they’re soft and fragrant. This builds a solid foundation of flavors for your Short Rib Ragu.

3-Now, deglaze the pan with 1/2 cup of dry red wine, scraping up the browned bits from the bottom. Let it simmer for about 3 minutes to blend those rich tastes into the mix. Then, add 1 3/4 cups of low-sodium beef broth, 2 teaspoons of beef bouillon paste, the 28-ounce can of peeled whole tomatoes, 2 tablespoons of tomato paste, the optional parmesan cheese rind, 1/2 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, 1/2 teaspoon dried oregano, 1/2 teaspoon dried basil leaves, 2 bay leaves, a pinch of crushed red pepper flakes, and the browned short ribs.

4-Simmering and Finishing Touches Place the 3 sprigs of fresh thyme on top of the short ribs in the pot. Bring everything to a boil, then cover and simmer on low heat for 2 hours until the meat is tender. After that, remove the bay leaves, thyme sprigs, and parmesan rind, then shred the meat off the bones and return it to the sauce.

5 Simmer uncovered for another 30 minutes to reduce the sauce; if it’s too thin, thicken it with a cornstarch slurry. While the sauce reduces, cook 1 pound of pappardelle or tagliatelle pasta in salted boiling water just shy of al dente, then add it directly to the ragu and cook together for 5 minutes to let the flavors meld.

6 Serve the Short Rib Ragu in shallow bowls, garnished with shredded parmesan cheese or fresh burrata, flake sea salt, and fresh basil for a beautiful finish. This step-by-step approach makes the process straightforward, even for new cooks.