Hope McCarthyComment

Short Rib Ragu

Hope McCarthyComment
Short Rib Ragu

INGREDIENTS

  • 2 Tbsps vegetable oil

  • 3 lbs beef short ribs

  • kosher salt and pepper

  • 4 small carrots, diced

  • 2 stalks celery, diced

  • 1 medium yellow onion, diced

  • 2 medium shallots, diced

  • 6 cloves of garlic, minced

  • 2 sprigs fresh rosemary

  • 5 sprigs fresh thyme

  • 2 sprigs flat leaf parsley (more for garnish)

  • 1 Tbsp flour

  • 4.5 oz tube of double concentrated tomato paste

  • 1 tsp granulated sugar

  • 1/2 tsp crushed red pepper flakes

  • 1/2 cup ruby port wine

  • 2 cups red wine, I do cabernet

  • 3 1/2 cups beef stock

  • 8.8 oz package of egg pappardelle

  • Chopped parsley and grated parmesan for garnish

  • Cheese cloth and cooking twine for making herb packet

INSTRUCTIONS

  1.  Preheat oven to 325 degrees.

  2. Pat short ribs dry with a paper towel and sprinkle liberally with salt and pepper on all sides.

  3. In a large dutch oven on medium high heat, brown all sides of the short ribs in vegetable oil. About 2 minutes a side. Do this in batches so as not to crowd the pan.

  4. Remove short ribs from pan and pour out some of the rendered fat. Leave about a quarter cup.

  5. Reduce heat to medium and add carrots, celery, onions. Cook until onions start to brown. About 8 minutes.

  6. While veggies cook, make herb packet. Wrap rosemary, thyme and parsley with cheese cloth and tie ends with cooking twine.

  7. Add garlic and cook another 2 minutes

  8. Add flour, tomato paste, sugar and crushed red pepper flakes. Cook for a minute until tomato paste starts to brown.

  9. Add ruby port to deglaze the pot.

  10. Add red wine and simmer until reduced by half, about 5 minutes.

  11. Add beef stock and bring to a simmer.

  12. Add short ribs and herb packet to the pot. If ribs aren’t submerged, add more broth.

  13. Cover the pot and transfer it to the oven.

  14. Braise ribs for 3 hours.

  15. When there is 20 minutes left, bring a pot of salted water to a boil.

  16. Add pappardelle and cook according to instructions on the package. Drain and set aside.

  17. When ribs are finished cooking, transfer the ribs to a bowl. Once cool enough to handle, remove meat from bone. Remove fat caps and connective membranes. Shred meat with a fork.

  18. Remove herb packet and bring cooking liquid to a simmer on the stove. Simmer until sauce is thickened, about 5 minutes.

  19. Add meat and pasta to the sauce and stir with tongs.

  20. Plate pasta and garnish with chopped parsley and parmesan.

Feeds 4