Braised Short Rib Ragu with Fresh Pappardelle

Arrange 1 lb cherry tomatoes on a foil-lined baking sheet.

Using a blowtorch, evenly char the 1 lb cherry tomatoes all over until the skins are charred and blistered.

Take a handful of charred cherry tomatoes with a paper towel and lightly rub them together to peel off the skins into a bowl.

Finely dice 4 carrots, 4 ribs of celery, and 1 yellow onion into a fine brunoise, and finely chop 3 cloves of garlic.

Season 1.5 lbs short ribs and 1 lb chuck roast generously on all sides with kosher salt and black pepper.

Heat a Dutch oven over medium-high heat, coat the bottom with 3 tbsp vegetable oil until ripping hot and nearly smoking, then sear the seasoned beef in batches for about 2 minutes per side until deeply browned.

Reduce the heat to medium, add the diced yellow onion, 4 carrots, 4 ribs of celery, and 3 cloves of garlic to the pot with a pinch of kosher salt, and sauté until sweated and softened for about 2 minutes.

Add 2 tbsp tomato paste and 2 tbsp harissa paste, stir and toast over medium heat until caramelized and deep red, then mix in 1 lb peeled roasted cherry tomatoes.

Turn the heat to high, pour in 2 cups red wine and bring to a boil, then add 2.5 cups beef stock, 2 tbsp balsamic vinegar, and scrape up all the browned bits from the bottom.

Lower the heat to a simmer, nestle in the seared beef, add a bouquet garni made of 15 sprigs of fresh thyme and 2 bay leaves tied with kitchen twine, cover with a lid, and bake in a preheated 350°F oven for 3 to 3.5 hours until fork tender.

Carefully remove the tender beef and spent herb bundle from the pot, puree the remaining sauce vegetables with a spatula until smooth, discard the bay leaves, transfer beef to a bowl, remove bones and gelatinous membranes, and shred the meat completely.

Return the shredded beef back into the pot with the rich sauce, mix thoroughly, adjust consistency with a splash of beef broth if too thick, and season to taste with kosher salt and black pepper.

Bring a large pot of water to a rolling boil, salt it very generously like the ocean, add 1 lb fresh pappardelle pasta, and cook according to package directions until al dente.

Using the fine dust side of a box grater, finely grate 1 cup of Pecorino Romano cheese.

Reserve a ladle of starchy pasta water, cut off the heat, drain the pasta in a colander, and return the drained pasta back to the pot.

Add a generous chunk of the short rib ragu with its juices, grated Pecorino Romano, 2 cups of lightly torn fresh basil leaves, and a splash of reserved pasta water, then toss together until glossy and emulsified.

Plate the pasta in a wide white serving bowl, top with extra ragu, grated Pecorino Romano, fresh cracked black pepper, and a final drizzle of balsamic reduction.