Brent Family Recipes

Short Rib Ragu

Name: Short Rib Ragu
Prep time: 15 min
Cook time: 2 h 30 min
Total time: 2 h 45 min
Yield: 6 servings
Ingredients: 2 ½ lbs bone-in beef short ribs*; Salt and pepper; 2 Tablespoons olive oil; 1 small onion (, finely diced); 1 large carrots (, finely diced); 1 celery rib (, finely diced); 4 cloves garlic (, minced); 1/2 cup dry red wine (chianti, cabernet sauvignon, merlot); 1 3/4 cups low-sodium beef broth; 2 teaspoons beef bouillon paste; 28 oz can peeled whole tomatoes (,, San Marzano recommended); 2 Tablespoons tomato paste; 1 parmesan cheese rind (,, optional); ½ teaspoon kosher salt (, or more, to taste); ½ teaspoon Black Pepper; 3 sprigs fresh thyme; 1/2 teaspoon dried oregano leaves; 1/2 teaspoon dried basil leaves; 2 bay leaves; Pinch crushed red pepper flakes (, optional); 1 lb pappardelle or tagliatelle pasta*

6 servings

porties

15 minutes

actieve tijd

2 hours 45 minutes

totale tijd

Begin met koken

Ingrediënten

2 ½ lbs bone-in beef short ribs*

Salt and pepper

2 Tablespoons olive oil

1 small onion (, finely diced)

1 large carrots (, finely diced)

1 celery rib (, finely diced)

4 cloves garlic (, minced)

1/2 cup dry red wine (chianti, cabernet sauvignon, merlot)

1 3/4 cups low-sodium beef broth

2 teaspoons beef bouillon paste

28 oz can peeled whole tomatoes (,, San Marzano recommended)

2 Tablespoons tomato paste

1 parmesan cheese rind (,, optional)

½ teaspoon kosher salt (, or more, to taste)

½ teaspoon Black Pepper

3 sprigs fresh thyme

1/2 teaspoon dried oregano leaves

1/2 teaspoon dried basil leaves

2 bay leaves

Pinch crushed red pepper flakes (, optional)

1 lb pappardelle or tagliatelle pasta*

Instructies

Sear Beef: Season short ribs all over with salt and pepper. Heat the oil in a Dutch oven over medium high heat. Sear the short ribs, rotating every minute or so, until browned and seared on all sides. Remove from pot and set aside.

Sauté Soffrito: Reduce heat to medium. Add onion, carrots, celery and garlic and sauté for 3-5 minutes. Add red wine to deglaze the pan and cook for 3 minutes, scraping up browned bits from the bottom of the pan.

Add beef broth, boullion, tomatoes (crush them with your hands or a potato masher), tomato paste, cheese rind, salt, pepper, oregano, basil, bay leaves and crushed red pepper. Nestle short ribs on top and top with fresh thyme sprigs.

Simmer: Bring to a boil, reduce heat, cover pot and simmer for 2 hours.

Shred Meat: Remove bay leaves, thyme sticks and cheese rind. Remove short ribs and shred meat (discard bones).

Simmer Again: Return meat to the pot and continue to simmer for 30 minutes, to reduce some of the sauce. (If you like the sauce to be a thicker gravy consistency, scoop some into a cup and mix with 1/2 teaspoon cornstarch, then return to pot).

Cook pasta according to package instructions in salted water. Once pasta is almost al dente, use tongs to remove it from the hot pasta water and add it to the ragu sauce. Toss to combine and cook for 5 more minutes.

Serve: Spoon ragu and noodles into shallow bowls and garnish with fresh shredded parmesan cheese, for serving. (Or, if you’re feeling fancy top each bowl with a pinch of fresh burrata, sprinkle of flake sea salt and fresh chopped basil.)

Voedingswaarde

Portiegrootte

Calorieën

634 kcal

Totale vet

22 g

Verzadigd vet

8 g

Onverzadigd vet

12 g

Transvet

0.05 g

Cholesterol

145 mg

Natrium

829 mg

Totale koolhydraten

64 g

Voedingsvezels

5 g

Totale suikers

6 g

Eiwit

40 g