Braised Short Rib Ragu - The Details

So a few of you have been commenting about my recent Short Rib Ragu post and would like the recipe. So here you go...

5-6# Beef Short Ribs / 3 Med Onion / 3 Cloves Garlic (Smashed) / 2 Carrots (Peeled) / 1.5 Medium Bell Pepper (Seeds Out) / Extra Virgin Olive Oil / 3 Cups Cabernet Sauvignon / ~2 Cups Water / Tomato Paste / Fresh Herbs (Rosemary, Thyme, Sage) / 2 Bay Leaves / Salt / Fresh Grated Romano

Begin with 5-6 pounds of english cut short ribs and an oven preheated to 375F.

 Shortys on deck, about to get their tan on.

Shortys on deck, about to get their tan on.

Season the ribs generously with Kosher Salt and brown them on all sides in the Dutch Oven over high heat; do this in batches and do not overcrowd the pan. Once the ribs are browned take them out to rest and add in the mirepoix/holy trinity mashup. For this version of the dish I used carrots, onion, bell pepper & garlic and made a puree in my food processor.

I drained the oil/fat from browning the ribs and replaced it with some fresh Extra Virgin. I dumped my puree into the dutch oven and spread it out in a layer and let it brown over high heat for about 8-10 minutes, scraping the crud that forms after about 5 and then again at the 10 minute mark.

Add in the 1.5 cups of tomato paste next, mix it in with the nicely browned puree and brown that mixture for another 5 minutes (if things start to burn, turn down the darn heat!).

Once you've got this looking nice, add in 3 cups of Cabernet Sauvignon - it doesn't have to be an expensive bottle (I used Bota Box Cab) and scrape any bits from the bottom of the pan. Let this reduce at medium-high heat by about 50%.

You're now ready to add your shortys to the hot tub. 

Once they're settled in, add about 2 cups of water - just enough to barely cover the ribs. Also add in your Bay Leaves and Fresh Herb bouquet. It should look something like this.

 Shortys ready to braise! Right before I topped off the dutch oven with water.

Shortys ready to braise! Right before I topped off the dutch oven with water.

Cover and place into the oven for 3-4 hours.

Move the ribs around/flip them gently about 120 minutes into the braise, and then uncover them for the last 20-30 minutes - keeping an eye on the liquidity of the sauce, adding water if it starts to dry out.

Once you remove the Dutch Oven the meat should shred easily - pick out your bones and your bouquet of fresh herbs. Prepare some al dente Pappardelle, place short rib ragu over the pasta, grate some fresh romano over the top and you've got yourself a crowd pleaser!

 

 Short Rib Ragu over Pappardelle / Fresh Grated Romano

Short Rib Ragu over Pappardelle / Fresh Grated Romano