Short Rib Ragu
The Ultimate Comfort Food anytime of the year. Dine by the fire or dine alfresco. Yes, please!
Ingredients
- 2.5 lbs. bone-in beef short ribs
- Salt and pepper to taste
- 2 Tablespoons olive oil
- 1 small onion finely diced
- 1 large carrot finely diced
- 1 celery rib finely diced
- 4 cloves garlic minced
- 1/2 cup dry red wine Chianti, Cabernet Sauvignon, Merlot
- 1 3/4 cups low-sodium beef broth
- 2 teaspoons beef bouillon paste
- 28 oz can peeled whole tomatoes San Marzano recommended, hand crushed
- 2 Tablespoons tomato paste
- 1 parmesan cheese rind optional
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 3 sprigs fresh thyme
- 1/2 teaspoon dried oregano leaves
- 1/2 teaspoon dried basil leaves
- 2 bay leaves
- Pinch of crushed red pepper flakes optional
- 1 lb. pappardelle or tagliatelle pasta
Instructions
- Sear Beef: Season the short ribs with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat. Sear the ribs until browned on all sides. Remove and set aside.
- Sauté Sofrito: Lower heat to medium. Add onion, carrot, celery, and garlic, cooking for 3-5 minutes. Deglaze with red wine, cooking an additional 3 minutes.
- Build the Ragu: Add beef broth, bouillon paste, crushed tomatoes, tomato paste, cheese rind, salt, pepper, oregano, basil, bay leaves, crushed red pepper, and thyme. Return short ribs to the pot.
- Simmer: Bring to a boil, then reduce heat and cover. Simmer for 2 hours.
- Shred Meat: Remove the bay leaves, thyme, and cheese rind. Shred the meat from the ribs, discarding the bones.
- Finish the Ragu: Return the shredded meat to the pot. Simmer for an additional 30 minutes. If thicker sauce is desired, mix some sauce with cornstarch and return to pot.
- Cook Pasta: Boil pasta in salted water until al dente. Transfer using tongs directly to the ragu sauce and toss.
- Serve: Serve the ragu over pasta, garnished with fresh parmesan or burrata, flaked sea salt, and chopped basil.
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