Trisha makes a hearty ragu out of shredded short ribs, red wine and tomatoes that's ~perfect~ for any cozy pasta dinner!Subscribe to #discoveryplus to stream more of Trisha's #SouthernKitchen: http://discoverypl.us/2NeKVgd. Get the recipe ▶https://foodtv.com/39dRAQ1Subscribe to Food Network ▶ http://foodtv.com/YouTubeCountry star Trisha Yearwood shows off her Southern hospitality as she puts together meals with friends and family. Whether it's for a family reunion or a party for her band-mate, her easy recipes always have a story to tell.Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Linguine with Braised Red Wine Short Rib SauceRECIPE COURTESY OF TRISHA YEARWOODLevel: EasyTotal: 3 hr 30 minActive: 30 minYield: 4 servingsIngredients1 small onion, roughly chopped1 medium carrot, roughly chopped 1 rib celery, roughly chopped 1 clove garlic, chopped 1 tablespoon olive oil Kosher salt and freshly ground black pepper 3 pounds beef short ribs 1 tablespoon tomato paste One 28-ounce can crushed tomatoes 2 cups dry red wine 2 sprigs fresh rosemary, stripped 16 ounces linguine 2 tablespoons roughly chopped fresh flat-leaf parsley Grated Parmesan, for serving DirectionsCombine the onion, carrot, celery and garlic in a food processor and pulse until finely chopped.Heat the oil in a Dutch oven over medium-high heat. Sprinkle salt and pepper all over the short ribs, add them to the pot and brown well on all sides, about 3 minutes per side. Transfer to a plate.Add the chopped vegetables to the pot and cook, stirring, until slightly softened, about 4 minutes. Add the tomato paste and cook, stirring, 1 minutes. Add the tomatoes, wine and rosemary and stir to combine. Return the short ribs to the pot and bring to a simmer over medium-low heat. Cover the pot and cook until the meat separates easily from the bones, is extremely tender and shreds easily, about 3 hours. Remove the meat from the ribs and discard the bones. Shred the meat into small pieces, discarding any hard sinew and unrendered fat. Return the meat to the sauce.Meanwhile, bring a large pot of salted water to a boil. Cook the linguine according to the package instructions.Serve the pasta topped with short rib sauce, chopped parsley and Parmesan.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp▶ WEBSITE: https://www.foodnetwork.com▶ FULL EPISODES: https://watch.foodnetwork.com▶ FACEBOOK: https://www.facebook.com/FoodNetwork▶ INSTAGRAM: https://www.instagram.com/FoodNetwork▶ TWITTER: https://twitter.com/FoodNetwork#TrishaYearwood #ShortRib #Pasta #TrishasSouthernKitchen #FoodNetwork Trisha Yearwood's Pasta with Red Wine Short Rib Sauce | Trisha's Southern Kitchen | Food Networkhttps://www.youtube.com/watch?v=5MkTxUhhdiU
