Short Rib Ragu
An Italian staple packed with so much flavor. Pairs well with tagliatelle or a wide noodle pasta such as fettuccine or pappardelle.
Ingredients
- 4 lbs Beef Short Ribs
- 3 Whole Carrots
- 1 Celery Stick
- 1 Yellow Onion
- 6 Garlic Cloves
- 6 oz Tomato Paste
- 24 oz San Marzano Whole Tomatoes
- 1 cup Beef Broth
- 1/2 cup Red Wine Cabernet
- 1 Herb Bundle Fresh Thyme, Rosmary, and Sage
- 2 Bay Leaves
- 1/2 cup Heavy Cream
- 1 cup Grated Parmesan Cheese
- 3 tbsp Kosher Salt
- 1 tbsp Fresh Ground Black Pepper
- 1 tbsp Canola Oil Susbtitute Vegetable Oil
- 1 lb tagliatelle
Instructions
- Heavily season short ribs with salt the night before cooking.
- Bring short ribs to room temperature before cooking. Season with pepper.
- Bring cast iron skillet to medium-high heat. Add 1 tbsp vegetable or canola oil to pan. Sear short ribs on all sides until browned and a crust forms. Remove ribs from pan.
- Finely chop carrots, celery and onions. Add to skillet and cook on medium for 20 minutes until vegetables are browned. Add garlic and cook for 1-2 minutes until fragrant.
- Add tomato paste to the pan and combine. Cook until tomato paste turns dark red.
- Pour San Marzano tomato can into a bowl and crush by hand or with a wooden spoon. Pour tomatoes into skillet. Add beef broth, herb bundle, bay leaf, and wine.
- Bring sauce to a boil and reduce heat to a low simmer. Cover skillet and cook for 3 hours. Rib bones should easily rotate inside the meat when cooked through.
- Remove ribs from skillet and place on a cutting board. Discard rib bones and shred meat with a fork. Return rib meat to skillet.
- Cook ragu sauce for 2-3 more minutes. Remove from heat. Add heavy cream and parmesan cheese to sauce and mix together well.
- Add tagliatelle or any other wide pasta to sauce and combine. Serve immediately.