Braised Short Rib Ragu with Pappardelle and Shaved Black Truffle

Season the short ribs generously with 2 tablespoons of kosher salt and 1 tablespoon of freshly ground black pepper. Let them sit at room temperature for 30 minutes.

Preheat the oven to 325°F (165°C). Heat a large Dutch oven over medium-high heat and add 2 tablespoons of olive oil.

Working in batches, sear the short ribs on all sides until deeply browned, about 3-4 minutes per side. Transfer the seared ribs to a plate and set aside.

Reduce heat to medium. Finely dice 2 large yellow onions, 3 medium carrots, and 2 medium celery stalks. Add to the Dutch oven with the remaining fat and cook until softened, about 8-10 minutes.

Mince 6 garlic cloves and add to the vegetables, cooking for 1 minute until fragrant.

Add 3 tablespoons of tomato paste and cook, stirring constantly, until it darkens slightly, about 2-3 minutes.

Pour in 2 cups of dry red wine, scraping the bottom of the pot to release any browned bits. Bring to a simmer and reduce the wine by half, about 5 minutes.

Return the short ribs to the pot. Add 4 cups of beef stock, 2 bay leaves, 4 sprigs of thyme, 2 sprigs of rosemary, 1 tablespoon of juniper berries, and 1 whole star anise.

Crush the 28 ounces of San Marzano tomatoes by hand and add them with their juices to the pot. The liquid should nearly cover the ribs; add more stock if necessary.

Bring to a simmer, cover, and transfer to the oven. Braise for 2.5-3 hours, until the meat is fork-tender and falling off the bone.

Remove the pot from the oven. Carefully transfer the short ribs to a cutting board, discarding the bones. Shred the meat with two forks, removing any excess fat.

Strain the braising liquid through a fine-mesh sieve into a large bowl, pressing on the solids to extract maximum flavor. Discard the solids.

Return the strained liquid to the pot and simmer over medium heat until reduced by half, about 15-20 minutes. Skim off any fat that rises to the surface.

Return the shredded meat to the reduced sauce and keep warm over low heat. Taste and adjust seasoning if necessary.

Bring a large pot of heavily salted water to a boil. Cook 1.5 pounds of fresh pappardelle pasta according to package instructions until al dente, usually 2-3 minutes for fresh pasta.

Reserve 1 cup of pasta water before draining. Drain the pasta and immediately add it to the ragu, along with 3 tablespoons of butter and 1/4 cup of the pasta water.

Gently toss the pasta with the ragu until the sauce coats each strand, adding more pasta water if needed to achieve a silky consistency.

Finely chop 1/4 cup of fresh parsley and fold into the pasta.

Divide the pasta among 6 warmed plates, twirling it into a nest shape.

Shave the 1-ounce black truffle directly over each plate of pasta using a truffle shaver or mandoline.

Grate Parmigiano-Reggiano over each serving and garnish with microgreens.

Drizzle each plate with 1 tablespoon of high-quality olive oil and serve immediately.