Braised Short Rib Ragu Pasta | TasteToronto
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Braised Short Rib Ragu Pasta

30 mins Prep Time

5 hours 0 mins Cook Time

Ingredients

Ragu

  • 2 pounds bone-in beef short rib cut into 2-4 inch pieces

  • 3 teaspoons kosher salt, divided

  • 3 teaspoons freshly ground black pepper, divided

  • 1 tablespoon olive oil

  • 1 cup yellow onion, finely diced

  • 1 1/2 cups carrot, finely diced

  • 2 cloves garlic, minced

  • 2 tablespoons tomato paste

  • 2 cups red wine

  • 1 cup beef stock

  • 1 tablespoon Dijon mustard

  • 28 (795 grams) ounces crushed tomato, 1 can

  • 2 bay leaves

  • 6 sprigs fresh thyme

  • 1 cup water, as needed

  • Choice of pasta, to serve

Garnish

  • Grated Parmesan

  • Chopped Parsley

  • Chili flakes

Directions

Braised Short Rib Ragu Pasta

10 Steps

  • Step 1

    Use paper towel to pat short ribs dry. 2 pounds was about 4 large short ribs but your butcher may cut it differently. Depending on the size of your short ribs, cook time will vary. Season with 2 teaspoons of salt and pepper.

  • Step 2

    In a large heavy bottomed pot or Dutch oven, add olive oil and sear your ribs. Searing is very important to develop flavour so you want to make sure each side is a nice deep brown. This step is not meant to cook the ribs. Set aside ribs.

  • Step 3

    After searing remove most of the fat except for about 1 tablespoon. Add the diced onion, carrot, salt and pepper and sautée until vegetables are soft and start browning. This may take anywhere from 5 minutes to 10 minutes depending on your pot.

  • Step 4

    Next add your tomato paste, and sautée until it is darkened.

  • Step 5

    Add your red wine and make sure to scrape the bottom of the pot to remove all the browned bits. This is where a lot of the flavour comes from. Simmer for about 10-15 minutes until liquid is reduced by half.

  • Step 6

    Pour in the crushed tomatoes, beef stock, mustard, bay leaves and thyme and stir.

  • Step 7

    Place your short ribs in the pot and submerge. Simmer on low covered for about 3 hours. Simmer for an additional 2 hours on low with the lid partially covered. Alternatively, you can place Dutch oven in crock pot at 250°F for 5-6 hours until the short ribs are tender. Discard any fat on top of the ragu if necessary and add up to 1 cup of water if ragu gets too thick.

  • Step 8

    Place ribs on cutting board and shred with fork. Discard the bones and return shredded meat to ragu.

  • Step 9

    Add salt and pepper to taste if necessary and simmer for an additional 15 minutes over low heat.

  • Step 10

    Cook your pasta as per cooking instructions, I used paccheri which is similar to rigatoni and serve with the sauce. Reserve a bit of pasta water to help coat the pasta in ragu and serve hot. Add chili flakes, fresh chopped parsley and grated Parmesan to finish!

Ingredients

Ragu

  • 2 pounds bone-in beef short rib cut into 2-4 inch pieces

  • 3 teaspoons kosher salt, divided

  • 3 teaspoons freshly ground black pepper, divided

  • 1 tablespoon olive oil

  • 1 cup yellow onion, finely diced

  • 1 1/2 cups carrot, finely diced

  • 2 cloves garlic, minced

  • 2 tablespoons tomato paste

  • 2 cups red wine

  • 1 cup beef stock

  • 1 tablespoon Dijon mustard

  • 28 (795 grams) ounces crushed tomato, 1 can

  • 2 bay leaves

  • 6 sprigs fresh thyme

  • 1 cup water, as needed

  • Choice of pasta, to serve

Garnish

  • Grated Parmesan

  • Chopped Parsley

  • Chili flakes

Tags:

Toronto Recipe

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