Beef Short Rib Ragu
Beef short ribs braised until tender in a rich red wine sauce and served over tender strands of Pappardelle pasta. An absolutely exquisite dish!
Equipment
- large Dutch oven pot with lid
Ingredients
- 10-12 beef short ribs
- salt and pepper, to taste
- 2 tbsp olive oil
- 1 medium onion, diced
- 2 medium carrots, peeled and finely diced
- 2 stalks celery, finely diced
- 1 head garlic, minced
- 2½ cups dry red wine
- 32 oz beef broth
- 1 tsp beef bouillon
- 28 oz can crushed tomatoes
- 2 tbsp tomato paste
- 1 tsp Kosher salt
- 1 tsp pepper
- 4 sprigs fresh thyme, tied into a bundle
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp garlic powder
- 1 tsp onion powder
- 3 bay leaves
- Parmesan cheese rind, optional
- grated Parmesan cheese, for garnish
- freshly chopped parsley, for garnish
- 1 lb pappardelle pasta, cooked according to package directions
Instructions
- Season short ribs generously with salt and pepper.
- Heat olive oil over medium heat in a Dutch oven pot.
- Sear ribs on all sides till golden brown. Remove ribs from the pot.
- Sauté onion, celery and carrots until they soften, about 5 minutes.
- Add garlic and sauté till fragrant, about 1 minute.
- Deglaze pot with the wine scraping up any browned bits in the bottom of the pot. Bring to a simmer.
- Add beef broth, bouillon, crushed tomatoes, tomato paste, cheese rind, salt, pepper, basil, oregano, garlic powder, onion powder, bay leaves, and bundle of thyme.
- Stir to combine everything. Return ribs to the pot and bring to a boil.
- Cover pot, reduce heat to low and simmer for 2 1/2-3 hours, stirring occasionally.
- Remove ribs from the pot.
- Fish out bay leaves, thyme bundle, Parmesan rind and discard.
- Remove meat from rib bones and break into shreds.
- Return shedded beef to the pot and simmer on low for another 35-45 minutes uncovered, to thicken the sauce.
- Cook pappardelle pasta according to package directions. Drain.
- To serve: Place a generous scoop of the beef ragu on top of a mound of the cooked pappardelle pasta. Garnish with a sprinkle of Parmesan cheese and freshly chopped parsley.