RECIPE: Braised Short Rib Ragu

Ingredients

for the Slowly Braised Short Rib Ragu sauce:

• 4 pounds beef short ribs (this recipe uses boneless but you can also use bone-in)
• 3 tablespoons olive oil, divided
• 3 large carrots, peeled and diced
• 1 large yellow onion, finely diced
• 1 stalk celery, finely diced
• 8 cloves garlic, finely chopped or grated
• 6 ounces tomato paste
• 1 cup dry red wine (Cabernet Sauvignon, Merlot, or Pinot Noir)
• one (1) 0.75-ounce package fresh “poultry herb blend” (or approx. 2 sprigs fresh rosemary, 4 sprigs fresh sage leaves and 12 sprigs fresh thyme)
• 2 bay leaves
• optional: 1 parmesan rind (I’m a cheese lover so yes, please!)
• 14 ounces crushed tomatoes
• 2 cups low-sodium beef broth/stock or water
• kosher salt and ground black pepper, to season 

for Short Rib Ragu pasta:

• 24 ounces or rigatoni, pappardelle, or pasta of choice
• ½ cup heavy cream
• ½ cup grated parmesan
• for serving, as desired: grated parmesan, finely chopped fresh herbs, etc

Instructions

Add the olive oil to a large, heavy-bottomed pot (like a Dutch oven, or cast iron) over medium-high heat. Use a paper towel to pat the surface of the beef short ribs as dry as possible. Generously season the short ribs with kosher salt and ground black pepper as desired. Once the oil in the pot is hot, carefully add in the seasoned short ribs. Cook for 3-4 minutes per side, until nicely browned. Transfer the browned short ribs to a plate and set aside. Once all of the short ribs are browned, carefully drain off all but 2 tablespoons drippings from the pot. Returning the pot to medium heat.

Add the soffritto (carrots, onion, and celery) to the same pot used to brown the short ribs, seasoning with 1 teaspoon kosher salt and ground black pepper as desired. Stir to combine and cook, stirring occasionally, until the soffritto is deeply browned, 15-20 minutes.

Add the garlic to the pot with the soffritto. Stirring constantly, cook until fragrant, 1-2 minutes. Add the tomato paste to the pot, stirring to coat the soffritto. Cook 2-3 minutes, until browned.

Increasing the heat to medium-high, pour the red wine into the pot. Stir constantly, using a wooden spoon to scrape up any browned bits that may have formed at the bottom of the pot. Cook for 3-4 minutes, until the wine is almost completely absorbed into the soffritto.

Finely chop the rosemary, sage, thyme, then add to the pot with the bay leaves and parmesan rind. Add the crushed tomatoes, beef broth/stock, and browned short ribs. Stir to combine. Bring the mixture to a boil. Reduce heat to a low. Cover and simmer, stirring occasionally, for 2 1/2 – 3 hours, or until the short ribs are fall-apart tender. If the ragu begins to reduce too much, reduce the heat further or add a splash of water if needed.

Transfer the short ribs to a plate or cutting board. Remove and discard the bay leaves and parmesan rind from the pot. Shred the short ribs into bite-sized pieces. Return the shredded short ribs to the pot with the ragu. Stir to combine. 

Follow recommendations for your chosen pasta per container. Meanwhile, bring the braised short rib ragu up to a simmer. Stir in the heavy cream and parmesan cheese. Continue to simmer over low heat, stirring occasionally.

Once the pasta is cooked al dente add it to the pot with the braised short rib ragu sauce, tossing to coat. The short rib ragu should evenly coat the pasta. Throw in an extra handful of parmesan to taste. Cook over medium heat for 1-2 minutes, allowing the pasta to meld with and absorb some of the ragu.

Portion the short rib ragu pappardelle into individual pasta bowls and top it with additional grated parmesan, chopped fresh herbs, and/or crushed red pepper as desired.