Beef Short Rib Ragu with Pappardelle

Heat olive oil in a large casserole over high heat.

Season ribs with salt and pepper and brown in two batches for 8 to 10 minutes, turning every 2 to 3 minutes.

Remove ribs from the pan.

Reduce heat to medium and add onion, carrot, and celery with salt and pepper.

Cook for 8 to 10 minutes until softened.

Stir in garlic and cook for 1 minute until fragrant.

Stir in tomato puree, paprika, and thyme.

Add chopped tomatoes, beef stock, and red wine and bring to a boil.

Return ribs to the pan, cover, reduce heat to low, and cook for 3 1/2 to 4 hours until tender.

Remove ribs and cool slightly, then discard bones and excess fat.

Shred the meat and set aside.

Simmer the sauce uncovered for 50 to 60 minutes until reduced by half.

Return meat to the sauce and season to taste.

Cook pappardelle in salted boiling water until al dente.

Drain and toss with the ragu.

Serve with grated parmesan.