TasteToronto | Braised Short Rib Ragu Pasta

We use cookies to ensure that we give you the best experience on our website.

View our Privacy Policy

Braised Short Rib Ragu Pasta

Easy

Braised Short Rib Ragu Pasta

Nadia Boachie

Nadia Boachie

Instagram
Braised Short Rib Ragu Pasta

Method

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!

Tags:

Toronto Recipe

Best Short Rib Ragu Pasta Recipes

Braised Short Rib Ragu

Braised Short Rib Ragu Pasta

Easy

Braised Short Rib Ragu Pasta

Nadia Boachie

Nadia Boachie

Instagram
Braised Short Rib Ragu Pasta

Yields:

Serves 6

Prep Time:

0 hours 30 mins

Cook Time:

5 hours 0 mins

0.0

Rate This Recipe

Italian

Main Dishes

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

Send list of ingredients to myself

Method

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!

Tags:

Toronto Recipe

Best Short Rib Ragu Pasta Recipes

Braised Short Rib Ragu

Braised Short Rib Ragu Pasta