short rib ragù

It’s cold and grey out—the perfect weather to put something on the stove and let it simmer. I turned to this short rib ragù with rigatoni pasta. To make, you’ll need a Dutch oven or heavy bottomed pot and a food processor.

Ingredients:

1 medium onion, chopped

2 celery stalk, chopped

2 small carrot, peeled and chopped

1 clove garlic

3 Tbsp. extra-virgin olive oil

3-4 lb. bone-in short rib, patted dry

2 cups red wine

1/3 cup tomato paste

1 28 oz can San Marzano tomatoes

2 cups beef stock

1 bay leaf

1 lb. tagliatelle, or rigatoni

2 oz finely grated Parmesan

Step 1:

Prepare the mirepoix by pulsing onion, celery, and carrot in a food processor until very finely chopped. Transfer to a small bowl.

Step 2:

Heat oil in a Dutch oven (or other heavy-bottomed pot) over medium heat. Remove the short ribs from packaging and pat dry. Season, generously, with salt and black pepper. Sear the short ribs in the pot, allowing to brown. Flip, and brown the other side. Remove.

Step 3:

Add the mirepoix to the pot. Season with salt and pepper and allow to cook until the liquid has evaporated and the vegetables are very soft, about 6-8 minutes. Add one smashed clove of garlic. To smash the garlic, press down on the clove using the flat side of your knife until the paper splits. Remove the paper and add the clove to the pot. The clove will be removed at the end of the braising process, so the idea is to flatten the clove slightly without crushing it into pieces. The purpose of doing this is to infuse the sauce with garlic flavor without having chunks of it in the finished product.

Step 4:

Add the tomato paste and allow to cook for about 1-2 minutes. Deglaze with red wine and cook until reduced. Transfer tomatoes to a bowl and break up with your hands until they have reached your desired consistency. (You can also use crushed tomatoes.). Add tomatoes to the pot and allow to cook for 3-5 minutes. Add beef stock, stir, and add in the short ribs, arranging so that they are all covered by liquid. Reduce heat to low, add a bay leaf, and place the lid over the pot. Allow to cook for 2-2 1/2 hours or until meat is fall off the bone.

Step 5:

After the sauce has cooked for 2-2 1/2 hours, remove the short ribs, garlic clove, and bay leaf from the sauce. Shred the beef with a fork and return to the sauce. Adjust the seasoning to your liking.

Step 6:

Cook pasta in a large pot of boiling, salted water. Cook according to package instructions, minus 2 minutes, or until very al dente. Reserve 1 cup of pasta water before straining pasta. Add pasta to the sauce and allow to cook together until al dente. Add pasta water as needed, if the sauce doesn’t seem saucy enough. Serve with Parmesan or Pecorino Romano and cracked black pepper.