Slowly Braised Beef Short Rib Ragu
By Jess Larson · playswellwithbutter.com
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.
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| prepPat short ribs dry with paper towels | ||||||
| 1.8 kg English cut beef short ribs | Season short ribs, sear 3–4 min per side | Return short ribs, bring to boil, simmer 2.5–3 hrs | Shred short ribs, discard bones, return to pot | Stir cream & parmesan into ragu, simmer | Toss pasta with ragu, add pasta water as needed, 1–2 min | Portion into bowls, top with parmesan & herbs |
| 45 ml olive oil, divided | Cook soffritto 15–20 min until deeply browned | |||||
| 3 large carrots, peeled and diced | ||||||
| 1 large yellow onion, finely diced | ||||||
| 1 stalk celery, finely diced | ||||||
| 8 cloves garlic, finely chopped or grated | Add garlic, cook 1–2 min, stir in tomato paste | |||||
| 170 g tomato paste | ||||||
| 240 ml dry red wine | Deglaze with wine, cook 3–4 min until absorbed | |||||
| 1 (21 g) package fresh poultry herb blend (or 2 sprigs fresh rosemary, 4 sprigs fresh sage, 12 sprigs fresh thyme) | Add herbs, bay leaves, parmesan rind, tomatoes & broth | |||||
| 2 bay leaves | ||||||
| 1 parmesan rind (optional) | ||||||
| 400 g crushed tomatoes | ||||||
| 480 ml low-sodium beef broth or water | ||||||
| kosher salt and ground black pepper, to season | ||||||
| 680 g pappardelle or pasta of choice | Boil pasta al dente, reserve 1 cup pasta water | |||||
| 120 ml heavy cream | ||||||
| 50 g grated parmesan | ||||||
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