Short Rib Ragu

Clock Icon 3 hours 45 minutes |
Servings: 4 |
Prep: 45 minutes |
Cook: 3 hours

Ingredients

  • 2.2 lbs. (1 kg)  beef short ribs, bone in
  • Salt and freshly ground pepper
  • 1 Tbsp (15 mL) canola oil
  • ½ cup (125 mL)  carrots, diced
  • ½ cup (125 mL) celery, diced
  • 1 cup (250 mL) onion, diced
  • 3 cloves garlic, minced
  • 3 Tbsp (45 mL) tomato paste
  • 1 - 26 oz (796 mL) can whole tomatoes,
  • 1 cup (250 mL) red wine or beef stock
  • 2  bay leaves
  • 3 sprigs thyme, fresh
  • 1 Tbsp (15 mL) Worcestershire sauce
  • 1 tsp (5 mL) dried oregano
  • 2 tsp (10 mL) Dijon mustard
  • 1½ tsp (7 mL) anchovy paste
  • ¼ tsp (1 mL) red chili flakes
  • 1 lb. (450 g) rigatoni or pappardelle pasta, cooked and drained
  • Freshly grated Parmigiano Reggiano
  • Basil pesto, jarred

Method

  1. Preheat oven to 300°F (150°C ).
  2. Lightly pat dry short ribs with a paper towel. Generously season all sides of the short ribs with salt and pepper.
  3. In a large dutch oven over medium high heat, add canola oil. Once the oil is hot and shimmering, sear short ribs on all sides. Remove short ribs from pan. Set aside.
  4. Carefully, drain all but 1Tbsp (15 mL) of rendered fat from pot. Add carrots, celery, onions. Cook for about 5 minutes or until lightly softened. Add garlic and tomato paste and continue to cook for another 2 minutes.
  5. Deglaze pan with red wine and reduce by half.
  6. Add all remaining ingredients and bring to a simmer. Stir to incorporate.
  7. Nestle seared short ribs into braising liquid. Cover.
  8. Place dutch oven in oven for 3 hours or until the bones slide out and meat is tender.
  9. Remove short ribs from braising liquid. Set aside to cool. Remove bay leaves and thyme stems and discard.
  10. Add remaining braising liquid to a blender, or using a hand blender, blend until completely smooth, then add sauce back to pot.
  11. Using your hands or fork, remove bones and excess fat from short ribs. Shred meat and add to pot with sauce. Adjust seasoning to taste.
  12. Add cooked pasta to pot with sauce. Bring to a low simmer, tossing to evenly coat.
  13. Serve with a few dollops of your favourite basil pesto and some freshly grated parmigiano cheese.

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