Recipes Short Rib Ragu 2 years ago 2 Comments Facebook Prev Article Next Article Facebook Prev Article Next Article Related Posts New Recipe: A&P Show pavilion entries impress, inspire admin March 4, 2021 New Recipe: Culinary mishaps: Pumpkin bread edition admin April 27, 2021 New Recipe: Recipe: Serve this applesauce Bundt cake for brunch with your family or pod admin February 16, 2022 New Recipe: Oatly, the Oprah-Backed Oat Milk Company Files for IPO admin February 28, 2021 New Recipe: With fresh ricotta and berries, this cookie pizza is a perfect warm-weather treat admin April 6, 2022 New Recipe: Bounty cheesecake tart recipe | New Idea Magazine admin January 20, 2022 About The Author More from this Author 2 Comments SI33pwalk3r January 5, 2022 I really want to try this. Thank you for sharing. I’m usually doing my short ribs over a polenta, but I really like the idea of them shredded and folded in with the pasta. And then the heat from the sausage. YUM! I can almost taste this one already. I think I might add some goat/caprino cheese just before serving, too. EXCITED!!! Reply BushyEyes January 5, 2022 ## Short Rib Ragu Recipe Whether you’re using it in lasagna or paired with regular old pasta, this beef short rib ragu recipe needs to be in your recipe repertoire. Prep Time: 20 minutes Cook Time: 1 hour Inactive Time: 3 hours 30 minutes Total Time: 4 hours 50 minutes Servings: 10 Calories: 654kcal ### Equipment * 2 Large pot * Colander or sieve ### Ingredients * 4 ounces diced pancetta * 1½ pounds boneless short ribs * 1 pound loose hot Italian sausage * 1 pound ground beef * 2 teaspoons neutral oil if needed * 1 yellow onion peeled and diced * 2 carrots peeled and small-diced * 2 ribs celery trimmed and small-diced * 2 tablespoons butter * 6 cloves garlic peeled and minced * 2 tablespoons tomato paste * 1 cup dry red wine * 2 28- ounce can whole-peeled tomatoes * 2 bay leaves * 1 teaspoon sugar optional * 24 ounces pasta such as paccheri, rigatoni, or pappardelle * Salt pepper and crushed red pepper to taste #### For serving: * Grated parmesan cheese * Freshly minced parsley ### Instructions #### Cook the pancetta: * Place the diced pancetta in a large pot. Turn the heat to medium. Stir occasionally for 4–5 minutes until the fat renders and the pancetta browns. Remove from the pot and transfer to a large bowl. #### Brown the short ribs: * Pat the short ribs dry and season all over with salt and pepper. Place the short ribs in the pancetta fat and cook over medium-high heat for 3–5 minutes per side until browned all over. Transfer to the bowl with the pancetta. * Add the sausage and beef and cook, breaking up with a spoon, until browned, about 15 minutes. Season with salt and pepper and transfer to the bowl of pancetta and short ribs. #### Cook the aromatics: * If needed, add another teaspoon or two of oil and turn the heat to medium-high. * Add the onion, celery, and carrots and cook for 5–7 minutes. Season the vegetables with salt and pepper. #### Brown the tomato paste: * Melt the butter into the onions. Add the garlic and cook for 45 seconds. Add the tomato paste and cook, mashing it into the aromatics, for 2 minutes until it begins to deepen in color. Be careful not to burn the garlic. * Pour in the red wine and turn the heat to high. Whisk the wine into the paste and continue until the wine begins to boil. Boil for 5 minutes until it just begins to reduce. #### Simmer the ragù: * Add the tomatoes and bring to a boil. Stir in all of the meat from the bowl. Season the sauce with salt, pepper, sugar, and crushed red pepper. Add the bay leaves. * Reduce heat to low. Cover and simmer for 3–4 hours or until the short ribs can be shredded easily with a fork. #### Shred the short ribs: * Remove the ragu from the oven and carefully remove the top. Shred the beef and mash any remaining whole-peeled tomatoes. Turn the heat to medium-high and let the ragu low-boil uncovered, for 15–20 minutes. If the liquid evaporates too quickly, add beef stock in ¼ cup increments. Taste and season the sauce. #### Cook the pasta: * Bring a large pot of generously salted water to a boil. Add the pasta and cook according to package instructions. Reserve 1/2 cup of the pasta cooking water and drain the pasta. #### Coat the pasta: * Return the heat on the ragu to medium. Once bubbly, add the pasta cooking water along with the cooked pasta. Toss to coat for 1-2 minutes. Taste and season once more to your preferences. #### To serve: * Divide the pasta between bowls and garnish with parsley and grated parmesan cheese. ### Nutrition Calories: 654kcal | Carbohydrates: 41g | Protein: 36g | Fat: 36g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 119mg | Sodium: 623mg | Potassium: 870mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2332IU | Vitamin C: 11mg | Calcium: 66mg | Iron: 4mg Reply Add Comment Cancel Reply Save my name, email, and website in this browser for the next time I comment.