Short Rib Ragu
Before the winter is over, PLEASE promise me you’ll make this dish. Promise?? Okay, good.
I wish I could dive head first into this pasta, I really do. It has the most crazy depth of flavor. The meat is pull apart tender and the sauce is the perfect combination of all the things you want in Italian comfort food. The sauce comes together on the stove in a dutch oven which also means that your house will smell so incredible all day long.
I recently grabbed a package of short ribs at Costco and used half for this dish and half for my Short Rib Peanut Ramen (which you should also totally try!). I had plenty of meat for each dish and even froze half of this sauce to use for another time. If you aren’t super comfortable in the kitchen but find yourself needing to host a dinner party, this is a showstopper that is bound to impress your guests. Enjoy, enjoy, enjoy!
SHORT RIB RAGU
Prep time: 25 minutes Cook time: 2.5 hours
Ingredients:
2-3 pounds boneless short ribs
Salt and pepper
3T olive oil
1 white onion, diced
3 carrots, diced
6-8 garlic cloves
3 T tomato paste
1 cup red wine
1 can crushed tomatoes
2 cups beef broth
1 t dried thyme
1 t dried parsley
1 t dried basil
1 T brown sugar
2 bay leaves
½ t red pepper flake
Fresh basil
Directions:
1.) Dry the short ribs with paper towels then heavily salt and pepper each side. Add olive oil to a dutch oven, then sear the short ribs on both sides for 1-2 minutes per side. Remove short ribs and set aside.
2.) Add diced carrots, onions and garlic to the base of the pan and cook on medium-low heat for 10 minutes. Pro tip- I like to add my garlic in near the end of the 10 minutes so it doesn’t burn.
3.) Squeeze in tomato paste and stir it into the vegetables. Pour in a cup of red wine and mix into the veggies, using a wooden spoon to scrape up the burnt bits off the bottom.
4.) Add in all remaining ingredients then return the short ribs to the pot, ensuring they are covered by the liquid. Cook covered for 2.5-3 hours on the lowest heat setting, until the short ribs are completely pull apart tender. Taste the sauce and add additional black pepper and salt to taste.
5.) Use two forks to pull apart the meat. Cook up the pasta on the side according to package directions and combine pasta with sauce to serve. Garnish with additional fresh basil and freshly grated parmesan.
Pro tip: Check on the sauce a few times throughout the cooking process, stirring occasionally and checking the liquid level. You shouldn’t need additional liquid, but if you do, add in another cup of beef broth. If the sauce looks too thin near the end of the cooking time, remove the dutch oven lid and allow it to simmer uncovered. This will allow some of the liquid to evaporate and will help thicken your sauce.
I’ve been known to turn this into a baked pasta dish on occasion. Toss your cooked pasta in the sauce then add to a casserole dish. Add dollops of ricotta cheese throughout. Cover with foil, then place in a 350 degree oven for 25-35 minutes. Garnish with fresh Parmesan.
