With all the flavor of a traditional ragu, but using short ribs instead of ground beef, this sauce is dense, hearty, and delicious over noodles.
Beef Short Rib Ragu
Chef Jamie Teigen
4-6
15 minutes
2.5 hours
Italian
Entrée
Nothing says winter like short ribs and ragu. Why not both? Use a Dutch oven for best results; it's great for a long braise. It starts with a traditional ragu base.
Ingredients
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2 lbs short ribs
- 4 tbsp olive oil
- 2 yellow onions, diced small
- 4 celery sticks, diced small
- 4 garlic cloves, minced
- 1 cup red wine, e.g. Chianti
- 2 tsp dried oregano
- 1 tsp dried thyme
- 56 oz can whole peeled (or crushed) tomatoes
- Salt and pepper to taste
Directions
Pat the short ribs dry and season generously with salt and pepper on all sides.
In a large heavy bottomed pot, sear the short ribs on all sides over medium-high heat. Remove the ribs and set aside.
Follow the directions for the Traditional Ragu sauce (linked in description), leaving out the ground beef.
- Add the ribs back to the pot, cover, and reduce the heat to low. Let the short ribs braise for about 1.5 to 2 hours, or until the meat is tender and easily falls off the bone.
- Shred the meat once cooked and remove the bones.
- Simmer for an additional 10 minutes.
- While the sauce is simmering, cook your pasta.
In a large pasta bowl, add some pasta, then meat sauce, and garnish with parmesan and parsley. Serve.