The Best Tuscan Short Rib Ragu Recipe for Cozy Dinners - Beard and Bonnet

Ingredients

• 2.5 lbs beef short ribs (bone-in)
• 28 oz peeled whole tomatoes (San Marzano recommended)
• 1 lb pappardelle or tagliatelle pasta
• 1 small onion (finely diced)
• 1 large carrot (finely diced)
• 1 celery rib (finely diced)
• 4 cloves garlic (minced)
• 2 tablespoons olive oil
• ½ cup dry red wine (Chianti, Cabernet Sauvignon, or Merlot)
• 1.75 cups low-sodium beef broth
• 2 teaspoons beef bouillon paste
• 2 tablespoons tomato paste
• ½ teaspoon kosher salt
• ½ teaspoon black pepper
• 3 sprigs fresh thyme
• ½ teaspoon dried oregano leaves
• ½ teaspoon dried basil leaves
• 2 bay leaves
• 1 parmesan cheese rind (optional)
• Pinch of crushed red pepper flakes (optional)