Braised short rib tagliatelle pasta

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BEST Italian Beef Short Rib Ragu - CucinaByElena Short Rib Bolognese, White Ragu, Braised Short Rib Ragu, Beef Short Rib Ragu, Friendsmas Ideas, Slow Cook Short Ribs, Ragu With Pappardelle, Short Rib Ragu, Cooking Short Ribs

This ragu is richly flavored from slow-cooked short ribs, finely diced vegetables, herbs, garlic, shallots, and red wine. It is the perfect meal to impress your guest and mimic a high end Italian restaurant. This is a great winter weekend recipe. Let the savory and rich sauce stew on the stove while you read a book by the fire. You will love this classic Italian short rib ragu recipe!

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Short Ribs Ragu, Braised Short Rib Ragu, Beef Short Rib Ragu, Slow Cook Short Ribs, Ragu With Pappardelle, Short Rib Ragu, Cooking Short Ribs, Beef Ragu, Ragu Recipe

This ragu is richly flavored from slow-cooked short ribs, finely diced vegetables, herbs, garlic, shallots, and red wine. It is the perfect meal to impress your guest and mimic a high end Italian restaurant. This is a great winter weekend recipe. Let the savory and rich sauce stew on the stove while you read a book by the fire. You will love this classic Italian short rib ragu recipe!

1.7k
Braised Beef Pasta, Beef Short Rib Ragu, Short Rib Pasta, Short Rib Ragu, Ragu Pasta, Spaghetti Squash Noodles, Ragu Sauce, Squash Noodles, Food Vibes

Slow Braised Beef Short Rib Ragu Sauce is rich and savory pairs perfectly with your pasta of choice! This Italian meat-based recipe is known for its robust flavors and comforting aromas. It's a versatile sauce that pairs perfectly with various pasta shapes, while simultaneously being an easy recipe to make at home! My boyfriend’s desire

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Braised Recipes, Wine Braised Short Ribs, Pasta Main Dishes, Braised Short Ribs Recipe, Christmas Menu Ideas, Beef And Pork Recipes, The Kitchen Food Network, Christmas Cookbook, Short Ribs Recipe

Braised short ribs are perfect for a low maintenance show-stopping, hearty holiday dinner. These short ribs are slowly braised with aromatic vegetables and red wine, until meltingly tender. They are then shredded and served with fresh pasta tossed with butter, Parmesan and black pepper. Even better, they can be made ahead and simply reheated when it’s time to eat.

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