Fall-off-the-bone SHORT RIB RAGU PASTA (gluten-free) #shorts #pasta

#shortribs #glutenfree #clarissaskitchen

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Fall-off-the-bone SHORT RIB RAGU PASTA 🍝- the perfect Valentine’s Day dinner to make for your loved ones. It looks fancy, I know, but trust me…you just need one pot and the oven will finish the work. It’s a dish that shows a lot of love, but not a lot of labor of love.❤️ Pappardelle is commonly used for this dish, but for my gf foodies, you can use gf fettuccine, which I like the fresh pasta from Trader Joe’s.

If you make this recipe, make sure to tag me! I want to show off your re-creations. 😋

10 3-4” bone-in short ribs 2 tsp salt for the short ribs, plus more to taste 1/2 tsp black pepper for short ribs, plus more to taste1-2 tbsp olive oil2 medium carrots, peeled and diced1 medium yellow onion, diced
2 celery stalks, diced 4 garlic cloves, minced
3 ounces tomato paste2 cups dry red wine (ie. cabernet, etc.)1 28 ounce can plum tomatoes hand crushed 1 large bay leaf3-4 fresh thyme springsGluten-free fettuccine (or pappardelle)Parmigiano Reggiano, grated for garnish (optional)

Preheat oven to 300 degrees F and set the rack in the middle of oven. Pat dry the short ribs and season with salt and pepper on all sides. Heat a large Dutch oven to medium heat, then add olive oil after it’s hot for a few minutes. Pat dry the short ribs again then sear on all sides for 1-2 minutes each until golden brown. Cook in batches and leave room for the short ribs to cook and set aside,

Bring the heat to medium low, then add onions, carrots, celery until soft and translucent. Then add the garlic, tomato paste and stir until it turns into a deeper red color. Add the wine and crushed tomatoes. Stir and scrape any brown bits on the bottom, add the bay leaf and thyme. Bring to simmer, then submerge beef ribs back in with the remaining juices. Cover lid and bake for 2 hours. Then make a slight crack with the lid cooking for an additional 1 hour.
Remove the short ribs and shred with two forks discarding any fat and bones. Add the meat back into the ragu, season to taste. Boil pasta and in a skillet add rags and pasta, toss and garnish with Parmigiana Reggiano. Enjoy!
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