Braised Beef Short Rib Ragu

Braised Beef Short Rib Ragu

Ingredients

2 lbs beef short ribs

2 tbsp olive oil

2 tbsp butter

2 carrots, finely diced

2 celery sticks, finely diced

1 medium onion, finely diced

16 oz mushrooms, sliced

1 tsp Italian seasoning

salt and pepper to taste

6 cloves garlic, minced

3 tbsp tomato paste

2 cups dry red wine

28 oz can crushed tomatoes

1 cup beef stock (plus any more to cover meat)

2 sprigs fresh rosemary

4 sprigs fresh thyme

1 dried bay leaf

Parmesan rind

pappardelle pasta

Fresh parmesan for the top

Directions:

1. Preheat your oven to 300.

2. Salt and pepper your short ribs and set aside.

3. Chop your garlic, onion, carrots, celery, and mushrooms and set aside.

4. Heat up your olive oil in a large Dutch oven over medium-high heat

5. Sear your short ribs until browned on all sides, 1-2 mins per side. Remove from Dutch oven and set aside.

6. In your Dutch oven, add in the butter and turn the heat to low. Add in your onions, carrots, celery, and mushrooms that you previously chopped. Season with salt and pepper and Italian seasoning. Cook until veggies are softened, about 10 minutes.

7. Add in your minced garlic and cook for another minute until fragrant.

8. Make a space in the middle of your cooked veggies and add in the tomato paste, stir together with vegetables and let cook for about 2 minutes.

9. Pour in your red wine, scraping the browned bits from the bottom of the pan. Let the wine simmer and reduce down for a few minutes.

10. Pour in your beef broth and can of crushed tomatoes. Stir together and season with salt and pepper to desired taste.

11. Add in thyme, rosemary, bay leaf and paremesan rind.

12. Return your beef short ribs to the Dutch oven, making sure they are covered by the liquid. If not, add a little more beef broth.

13. Cover and bake in the oven for 4 hours, gently stirring about every hour.

14. Once the beef is tender and cooked, remove the short ribs from the pot, it may fall off the bone. Remove any bones, and roughly shred the meat.

15. Remove and discard the thyme, rosemary, bay leaf, and parmesan rind.

16. Add the shredded beef back into the Dutch Oven.

17. Serve over cooked fresh pappardelle pasta and top with freshly grated parmesan cheese.

    
    

    This is the type of comfort meal that I enjoy making for my family on a Sunday at home. You have to make sure you have enough time to create this dish but it's so worth it. It's rich and coats the pappardelle pasta with that decadent sauce.

    
    

    

    
    

    

    
    

    

    The fresh pappardelle noodles are just the chef's kiss for this recipe.