Short Rib Ragù

Step 1. Season Beef Short Ribs with one-third of the Salt and the Black Pepper. Heat Olive Oil in a large Dutch oven over medium-high heat. Brown the ribs in batches until deeply browned, about 8 minutes per batch; transfer to a plate.

Step 2. Pour off all but a thin film of fat. Add Onion, Carrot and Celery to the pot over medium heat; cook until softened, about 8 minutes. Stir in Garlic and Tomato Paste until fragrant and darker, about 2 minutes.

Step 3. Pour in Red Wine, scraping up the browned bits. Simmer over medium heat until reduced by about half, about 3 minutes.

Step 4. Add Canned Tomatoes, Beef Stock and Bay Leaves; return the ribs and their juices to the pot. Bring to a gentle simmer, cover and cook over low heat until the meat pulls apart easily, about 3 hours. Turn the ribs occasionally.

Step 5. Transfer the ribs to a plate. Discard the bones, excess fat and bay leaf; shred the meat and return it to the sauce. Skim fat from the surface and simmer uncovered until the sauce coats a spoon, about 10 minutes.

Step 6. Meanwhile, bring a large pot of water to a boil. Add the rest of the Salt and Pappardelle; cook until just tender, about 8 minutes or according to the package. Reserve a cup of pasta water, then drain.

Step 7. Toss the pasta with the ragù over low heat, adding reserved pasta water as needed until the sauce clings to the ribbons. Divide among bowls and top with Parmesan.