Beef ragu is an absolute showstopper and will please any guests you are serving. This can also be made with a beef chuck roast. If you have the time I would recommend making the ragu sauce the day before. Allowing all of the flavors to really blend together overnight makes a massive difference.

Sear the short ribs. Season the short ribs with rosemary, salt, and black pepper and sear in a Dutch oven with olive oil on all sides over medium-high heat. Remove and set aside.

Make the ragu sauce. Sauté 3 tbsp of tomato paste until fragrant (sweet aroma) for 2-3 minutes. Stir in the sofrito (3 carrots, 3 celery stalks, 1 yellow onion, 3 cloves of garlic) after chopping in a food processor. Coat well in the tomato paste and sauté for 5-6 minutes. Season with 2 tbsp Worcestershire sauce, 1 tbsp dried thyme, 1 tsp crushed red pepper flakes, and a pinch of salt and black pepper. Add 1 (28 oz) can of San Marzano tomatoes (hand crushed), 1.5 cups of beef broth, 1 cup of dry red wine (cabernet sauvignon), and 2 bay leaves. Bring to a simmer and reduce for 25 minutes, stirring frequently.

Braising time. Preheat the oven to 325 and add the short ribs (with drippings) back into the Dutch oven. Cover and place in the oven for 2.5 hours. Remove the bones from the short ribs and bay leaves after braising.

Make the pasta. Bring a salted pot of water to a boil and cook the egg pappardelle until al dente and transfer directly into a large frying pan with the ragu sauce. Toss well to coat.

Serve with grated parmesan cheese and fresh Italian parsley.