Short Rib Ragù

Servings: 5 bowls of pasta

Ingredients

  • Olive oil - 1 TBSP
  • Beef short ribs (bone-in) - 3 lbs
  • Carrot - 1, fine chop
  • Celery - 1 rib, fine chop
  • Onion - 1 medium, fine chop
  • Garlic cloves - 6-8, minced
  • Beef stock - 2 cups
  • Tomato paste - 2 TBSPs
  • Balsamic vinegar - 2 TBSPs
  • Whole peeled tomatoes - 1 can (28 ounce)
  • Bay leaves - 2
  • Dried thyme - to taste
  • Dried basil or rosemary - to taste
  • Sugar - 1 tsp
  • Red pepper flakes - 1/4 - 1/2 tsp
  • Salt and pepper - to taste
  • For serving: Pappardelle, parsley, and parmesan cheese

Instructions

  1. Season the short ribs with salt and pepper.
  2. Heat the oil in a large, dutch oven over medium high heat. Brown the meat, then remove.
  3. Saute the onions, carrot, and celery until translucent. Stir and add oil as needed.
  4. Add the garlic and let cook for another 1-2 minutes.
  5. Add the tomato paste and let cook, stirring frequently for 1 minute.
  6. Add the beef stock, scraping with a wooden spoon to loosen stuck pieces.
  7. Add the balsamic vinegar, tomatoes and spices. Bring the pot to a simmer.
  8. Turn heat to the lowest setting. Cover and let cook for ~3 hours until the meat shreds. Check and stir every hour.
  9. Remove the bones and let simmer for another 15 minutes. Season with salt to taste.
  10. Serve over pappardelle with a sprinkle of parsley and freshly grated parmesan.