The Short Rib Ragu My Family is Addicted to
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Recipe Overview
Overview
This Short Rib Ragu is a culinary delight that brings together the best of Italian cooking. The process begins with searing pancetta, which not only adds flavor but also renders fat that will be used to cook the short ribs and vegetables. The short ribs, known for their rich marbling, are seasoned and seared until golden brown, creating a beautiful crust that enhances the sauce’s depth.
As the dish develops, the addition of aromatic vegetables like onions, carrots, and celery creates a classic mirepoix that forms the base of the ragu. The slow cooking process allows these flavors to concentrate, resulting in a sauce that is both hearty and comforting. The use of red wine and tomato paste further enriches the sauce, making it a perfect companion for pasta.
One of the standout moments in this recipe is the addition of lemon juice at the end, which brightens the dish and balances the richness of the meat. This ragu pairs beautifully with pappardelle or any tubular pasta that can hold onto the sauce, making it a perfect choice for family gatherings or special occasions. The result is a dish that is not only delicious but also evokes the warmth of home-cooked Italian meals.
Whether you’re cooking for a crowd or just for yourself, this Short Rib Ragu is sure to impress. It’s a dish that embodies the essence of comfort food, making it a must-try for any pasta lover.
Recipe Details
Steps & Tips
Sear 4 oz of small diced pancetta in a pan over low medium heat for 6 to 8 minutes.
Pat 3 pounds of short ribs dry with a paper towel on all sides.
Tip: Pat the short ribs dry to ensure a beautiful brown crust.
Season short ribs with coarse salt and fresh cracked black pepper on all sides.
Tip: Season from a foot away to cover more surface area.
Add seasoned short ribs fat cap side down to the pan and sear until golden brown on all sides for 3 to 4 minutes per side.
Tip: The Maillard crust enhances flavor through the reduction of sugars and proteins.
Medium dice one large yellow onion.
Add diced onions to the pot, season with coarse salt, and cook over medium heat while stirring for 5 minutes.
Add diced carrots and celery, season with coarse salt, cover with a lid, and let sit for 10 to 12 minutes.
Tip: Taking extra time to caramelize onions will concentrate their flavors.
Tip: Sweating vegetables with a lid helps concentrate their flavors without browning.
Stir in smashed garlic cloves and cook until fragrant for 30 to 45 seconds.
Tip: Add tomato paste to deepen flavor and enhance color.
Add 2 tablespoons of tomato paste and cook for 2 to 3 minutes.
Pour in 2 cups of dry red wine and cook for 5 to 7 minutes while stirring.
Tip: Reducing wine enhances the sauce's flavor.
Add 28 oz of tomato puree and rinse the container with a cup of water.
Add 3 cups of beef stock and the bundle of herbs.
Stir everything together and taste for seasoning.
Add short ribs back to the pot along with any juices from the plate.
Cover and cook for 2.5 to 3 hours over low heat or in the oven at 325°F.
Tip: Skim off excess fat for a cleaner sauce.
Add a large pot of water and turn on high heat to bring to a boil.
Skim off the thin layer of rendered fat from the top of the sauce.
Remove the bones from the short ribs.
Use two forks to shred the short rib meat.
Add the juice of 1/2 lemon to the sauce.
Tip: Adding lemon juice enhances the sauce's succulence.
Cook pasta until al dente in salted boiling water.
Tip: Salt the pasta water to season the pasta effectively.
Drain pasta and add to a large bowl with several ladles of short rib ragu.
Stir in freshly grated Parmigiano-Reggiano.
Plate the pasta and ragu in a big bowl, adding more cheese and parsley if desired.
Ingredients
Ingredient: Dairy
→ Substitution: Nutritional Yeast
Ingredient: Gluten
→ Substitution: Gluten-Free Pasta
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Short ribs are known for their rich flavor and tenderness when braised.
- •Pancetta adds a depth of flavor and richness to the ragu.
- •Using a variety of vegetables enhances the overall flavor profile of the sauce.
- •Cooking the sauce low and slow allows the flavors to meld beautifully.
- •Adding lemon juice at the end brightens the flavors of the ragu.
