Slowly Braised Beef Short Rib Ragu
3 hrs 45 minServes 10–12
Fall-apart beef short ribs braised low and slow in a rich tomato ragù, finished with cream and tossed with pappardelle.
| prepPat short ribs dry with paper towels | ||||||||
| prepPeel and dice carrots; finely dice onion and celery | ||||||||
| prepFinely chop or grate garlic | ||||||||
| prepTie fresh herbs with kitchen twine (or finely chop) | ||||||||
| 1.8 kg English cut beef short ribs | Brown short ribs 3–4 min per side, work in batches | Portion into bowls, top with parmesan & fresh herbs | ||||||
| 45 ml olive oil, divided | ||||||||
| 3 large carrots, peeled and diced | Cook soffritto 15–20 min until deeply browned | Braise covered 2½–3 hrs until short ribs are tender | Remove short ribs, discard herbs & rind, shred meat | Return shredded short ribs to pot, stir to combine | Bring ragu to simmer, stir in cream & parmesan | Toss pasta with ragu, add pasta water to loosen if needed | Cook 1–2 min over medium heat until melded | |
| 1 large yellow onion, finely diced | ||||||||
| 1 stalk celery, finely diced | ||||||||
| 8 cloves garlic, finely chopped or grated | Add garlic, cook 1–2 min until fragrant | |||||||
| 170 g tomato paste | Stir in tomato paste, cook 2–3 min | |||||||
| 240 ml dry red wine | Deglaze with wine, scrape up browned bits, 3–4 min | |||||||
| 1 package (21 g) fresh poultry herb blend (or 2 sprigs fresh rosemary, 4 sprigs fresh sage, 12 sprigs fresh thyme) | Tie herbs, add with bay leaves & parmesan rind | |||||||
| 2 bay leaves | ||||||||
| 1 parmesan rind (optional) | ||||||||
| 400 g crushed tomatoes | Add tomatoes, broth & browned short ribs | |||||||
| 480 ml low-sodium beef broth or water | ||||||||
| kosher salt and ground black pepper, to taste | ||||||||
| 680 g pappardelle or pasta of choice | Boil salted water, cook pasta al dente, reserve 1 cup pasta water | |||||||
| 120 ml heavy cream | ||||||||
| 50 g grated parmesan | ||||||||
| grated parmesan, finely chopped fresh herbs, for serving | ||||||||
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