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Short Rib Ragù with Orange-Parsley Gremolata
Ingredients
  • 4 large garlic cloves, divided
  • 3 pounds 3- to 4-inch meaty bone-in beef short ribs
  • 2 teaspoons kosher salt
  • ½ teaspoon black pepper
  • tablespoons canola oil
  • 1 medium yellow onion, chopped (about 2 cups)
  • 1 (28-ounce) can whole peeled plum tomatoes with juices
  • 1 cup dry red wine
  • 1 cup water
  • 10 (6-inch) oregano sprigs
  • 1 tablespoon fennel seeds
  • 1 tablespoon habanero hot sauce (such as Siete)
  • 1 teaspoon ground allspice
  • 1 teaspoon grated orange zest, plus 2 tablespoons fresh juice (from 1 orange), divided
  • 1 (16-ounce) package pappardelle pasta
  • ½ cup finely chopped fresh flat-leaf parsley
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