Short Rib Ragu Recipe - The Magic of Slow Cooking
Enjoy this heartwarming Short Rib Ragu with your family and friends, and let this dish become a comforting staple in your home cooking repertoire! Immerse yourself in the rustic charm of this Short Rib Ragu Recipe, a hearty and fulfilling dish that brings the rich flavors of tender, slow-cooked meat together with a robust tomato-based sauce.
Recipe Video
Recipe Ingredients
- 4 Short Ribs 1,000g
- ½ pound Bacon sliced into ½ inch pieces
- 1 large Onion diced
- 1 cup All-Purpose Flour (for dusting)
- Salt and Pepper to taste
- 1 ½ tablespoons Garlic Olive Oil (for sautéing)
- 2 tablespoons Garlic chopped
- 1 bottle 750ml Red Wine (Chianti or a good French cab recommended)
- 1 ½ cups Carrots
- 3-4 Celery Stalks
- 1 28 oz can Canned Peeled Tomatoes
- 1 ½ tablespoon Fresh Thyme
- 1 cup Beef Stock: As needed
- Pappardelle Pasta: As needed or your choice of pasta
- Fresh Parsley: For garnish
- Parmesan Cheese: For garnish
Recipe Instructions
Preheat Oven to 375°F (190°C)
- Season the short ribs with salt and pepper and dust them with the seasoned flour.
- In a large oven-proof pot, slowly sauté the bacon over low heat, allowing the fat to render without burning the lean part.
- In a separate frying pan, at medium heat, heat the olive oil and sauté the short ribs until they develop a beautiful Maillard reaction, ensuring they're well-browned on all sides.
- In the pot with bacon fat, add the diced onion and cook until caramelized. Once the onions are caramelized, add garlic. Cook until fragrant (one or two minutes) Deglaze the pot with red wine, carrots, celery, ensuring to reduce the wine by half.
- Add tomatoes (crushed by hand) to the pot. Season with fresh thyme. Add the browned short ribs back into the pot. Pour in enough beef stock to almost cover the ribs.
- Bring the mixture to a simmer, cover with a lid, and place it in the preheated oven. Cook for approximately 2.5 to 3 hours, or until the meat falls off the bone.
- While the ragu is cooking, prepare the pappardelle pasta (or pasta of your choice) according to the package instructions.
- Once cooked, remove the pot from the oven. Skim off any excess fat from the surface.
- Gently remove the bones and any cartilage from the short ribs. Shred the meat and return it to the pot, mixing it into the sauce.
- Toss the cooked pasta with the ragu until well coated. Serve hot, garnished with freshly chopped parsley and grated Parmesan cheese.
Equipment - You can find the items below at our online store!
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