Cooking short rib ragu for Valentine’s Day 🍝🔥 Who’s getting a plate? #ShortRibRagu #datenight

Cooking short rib ragu for Valentine’s Day 🍝🔥 Who’s getting a plate? Recipe below! Want to impress your partner this Valentine’s Day? Try this gourmet Short Rib Ragu Recipe that’s rich, flavorful, and perfect for a romantic dinner! This slow-cooked braised short rib pasta is the ultimate Valentine’s Day dinner idea, and it pairs perfectly with a glass of red wine. Whether you’re looking for a fancy homemade date night recipe or the best comfort food pasta, this short rib ragu with pappardelle is the way to go! Ingredients: -2lbs beef short ribs(save fat trimmings to render down for searing oil.) Salt & Pepper -1 Tbsp butter -2 celery stalks diced -1 large carrot diced -1/2 large onion diced -6 garlic cloves minced -3 Tbsp tomato paste -1.5 cups Cabernet Sauvignon -1 28oz crushed tomatoes -1 cup beef broth -Bouquet garni: rosemary, thyme, and bay leaf Serve: -Pappardelle pasta -grated parmesan cheese Instructions: 1. Trim excess fat from short ribs. Place to the side. You will render out the fat for cooking oil later. Can use olive oil to substitute. 2. Season all sides of the short ribs with salt and pepper. 3. Over medium high heat, place fat trimmings into the pan and render out the fat. Remove crispy fat bits once all the oil has rendered out. About 3-5 mins. 4. Sear all sides of the short ribs until a golden crust forms. 1-2 mins per side. Remove from pan and set aside. 5. Reduce heat to medium. Add 1Tbsp of butter to the pan then add celery, carrot, onion, Italian seasoning, salt, pepper. Cook until vegetables are soft. 6. Add in minced garlic. Cook until fragrant. 7. Add in tomato paste and cook until toasted and fragrant. 8. Deglaze the pan with the red wine, scraping any bits at the bottom of the pan. Cook for about 5 mins reducing the sauce slightly. 9. Add in crushed tomatoes and beef broth. Stir until the sauce is fully combined. Add salt and pepper to taste. 10. Add bouquet garni and Short ribs back to the pan meat side down ensuring meat is submerged. Cover and bake at 300 degrees Fahrenheit for 4 hours. 11. Meat should be fall apart tender after 4 hours. Remove the bones and bouquet garni. Shred the meat and mix into the sauce. 12. OPTIONALLY you can stir in some heavy creamy for a creamier ragu. 13. Add pasta into the sauce directly from the pasta water along with some starchy pasta water. 14. Plate and serve with a generous amount of freshly grated Parmesan cheese. #shortribs #cookwithme