Beef Short Rib Ragu + Pappardelle

Ingredients

• 3 lbs bone-in short ribs - thick cut

• 2 teaspoons salt

• 1 teaspoon pepper

• 2 Tablespoons extra virgin olive oil

• Quality jar of marinara

• 1 cup red wine

Preparation

Season short ribs liberally with salt and pepper. In a hot skillet add olive oil and sear and brown short ribs. Remove and place in a slow cooker. Add 1 cup of red wine (cabernet or merlot) and 1 jar of your favorite marinara sauce (I make my Italian husband's grandmother's sauce). Set to low and cook for 8 hours. The last 4 hours I check and start skimming of the fat (there will be a lot). If you don't remove, the fat will take over the flavor.

After the 8 hours, the meat should be falling off the bone. Remove from the slow cooker and shred meat. Once shredded, place back into the sauce and let sit for 30 minutes.

Prepare your pasta (pappardelle or egg noodles) according to package directions.

Buon Appetito!