Description¶
Short Rib Ragu
past past pasta
meat meat meat
Instructions¶
Based off - Restaurant Quality Short Rib Ragu with Pappardelle
Ingredients¶
For the Ragu:
- 2 lbs bone-in beef short ribs
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 cup dry red wine
- 1 can (28 ounces) crushed tomatoes
- 2 cups beef broth
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1 bay leaf
For Serving:
- 1 lb pappardelle pasta
- Freshly grated Parmesan cheese
- Chopped fresh parsley
Steps¶
- Prepare the Short Ribs:
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Season the short ribs generously with salt and pepper on all sides.
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Sear the Short Ribs:
- In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat.
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Sear the short ribs on all sides until browned, about 3-4 minutes per side. Remove and set aside.
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Sauté the Vegetables:
- In the same pot, add diced onion, carrots, and celery. Cook until softened, about 5-7 minutes.
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Add minced garlic and cook for an additional minute.
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Add Tomato Paste and Wine:
- Stir in tomato paste and cook for 2 minutes.
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Pour in red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 5 minutes to reduce slightly.
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Add Tomatoes and Herbs:
- Add crushed tomatoes and beef broth to the pot.
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Place rosemary, thyme, and bay leaf into the sauce.
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Braise the Short Ribs:
- Return the seared short ribs to the pot, ensuring they are submerged in the sauce.
- Bring to a simmer, then cover and transfer to a preheated oven at 325°F (165°C).
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Cook for 2.5 to 3 hours, or until the meat is tender and falling off the bone.
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Shred the Meat:
- Remove the pot from the oven. Transfer the short ribs to a plate and shred the meat, discarding bones and excess fat.
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Return the shredded meat to the sauce and stir to combine.
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Cook the Pasta:
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While the sauce is resting, cook pappardelle pasta according to package instructions until al dente. Drain and set aside.
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Serve:
- Toss the cooked pasta with the short rib ragu.
- Serve topped with freshly grated Parmesan cheese and chopped parsley.