Short Rib Ragu

The aroma in your home is worth this.  This isn’t your store brand ‘Ragu’, this is  an authentic meat based sauce where the tomatoes take a back seat to the delicious braised meat.  In layman’s terms, this is fancy Italian food.

The Starting Lineup

  • 3lbs beef short ribs 
  • 1 lb noodles
  • 5 Roma tomatoes, quartered
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 2 cups beef broth, low-sodium
  • 1 cup red wine, I.e. Cabernet Sauvignon 
  • 3 Tbsp Dijon mustard
  • Italian flat leaf parsley 
  • Parmesan cheese
  • Kosher salt & pepper
  • EVOO    

Preheat your oven to 350 degrees. Start this dish by liberally seasoning your short ribs with kosher salt & pepper. I say do much more than you think you need.  Pour a few tbsps worth of EVOO into a heavy bottomed pan (I prefer my enameled Lodge cast iron for this, cleans up easy).

Heat that EVOO up to a med high temp and then add in your short ribs, searing all sides a couple of minutes.  This should take about 10 minutes, set your short ribs aside, but leave that now flavored oil and brown bits in the bottom of your pan.

  

In that same pot, with allll that brown goodness and flavor, add in your onion.  Sweat those down for 2 minutes and then add in your garlic.  Cook for 1 more minute.

 Add in your quartered tomatoes, cup of red wine and Dijon mustard.  Bring up to a boil while scraping up the brown bits on bottom of pan with a wooden spoon.  Place your short ribs back in your pan along with the beef stock.

Turn your oven down to 300 degrees, cover your pot and pop in the preheated oven for 3 1/2 hours.  I suggest going out & about, so when you return home you really get a whiff of this delicious delight!

When the braising meat is almost done, start your pasta according to package directions.  I usually undercook my noodles by about 2 minutes, they’ll finish cooking in your sauce.  *Keep your left over pasta water on hand in case your sauce needs thinned.

After the time is up, take your covered pot out of the oven and carefully remove the short ribs. They will be fall apart tender.  Shred.

Ladle the remaining vegetable, wine broth into a food processer and pulse till smooth.

Return both the short ribs and the puréed sauce to your pot, add in your noodles. (If needed, ladle in a bit of your reserved pasta water to thin).  Cover and allow flavors to meld.

Meanwhile, chop up some parsley and shred your parmesan cheese.

Scoop a large serving into a bowl, garnish and enjoy!!  Serve with some crusty bread and the rest of your red wine! 🍷

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