Beef Short Rib Ragu

180 mins
Serves 1
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Directions

  1. 1Chop one white onion, three carrots, and three celery stalks into fine pieces.
  2. 2Chop one white onion, three carrots, and three celery stalks into fine pieces.
  3. 3Chop one white onion, three carrots, and three celery stalks into fine pieces.
  4. 4Prepare an herb bouquet by tying together rosemary, thyme, and bay leaves with twine.
  5. 5Prepare an herb bouquet by tying together rosemary, thyme, and bay leaves with twine.
  6. 6Prepare an herb bouquet by tying together rosemary, thyme, and bay leaves with twine.
  7. 7Trim some fat off the beef short ribs, pat them dry with a paper towel, and sprinkle with salt.
  8. 8Trim some fat off the beef short ribs, pat them dry with a paper towel, and sprinkle with salt.
  9. 9Trim some fat off the beef short ribs, pat them dry with a paper towel, and sprinkle with salt.
  10. 10Combine Kinder's The Blend seasoning, smoked paprika, cayenne, and creole seasoning to create a seasoning blend.
  11. 11Combine Kinder's The Blend seasoning, smoked paprika, cayenne, and creole seasoning to create a seasoning blend.
  12. 12Combine Kinder's The Blend seasoning, smoked paprika, cayenne, and creole seasoning to create a seasoning blend.
  13. 13Sprinkle and pat the seasoning blend onto each side of the short ribs.
  14. 14Sprinkle and pat the seasoning blend onto each side of the short ribs.
  15. 15Sprinkle and pat the seasoning blend onto each side of the short ribs.
  16. 16Sear the seasoned short ribs in a Dutch oven with oil for 3-4 minutes on each side until a nice crust forms, then remove them.
  17. 17Sear the seasoned short ribs in a Dutch oven with oil for 3-4 minutes on each side until a nice crust forms, then remove them.
  18. 18Sear the seasoned short ribs in a Dutch oven with oil for 3-4 minutes on each side until a nice crust forms, then remove them.
  19. 19Chop three strips of bacon and render the fat out in the same Dutch oven, then remove the bacon bits.
  20. 20Chop three strips of bacon and render the fat out in the same Dutch oven, then remove the bacon bits.
  21. 21Chop three strips of bacon and render the fat out in the same Dutch oven, then remove the bacon bits.
  22. 22Add the chopped onions, carrots, and celery to the bacon fat in the Dutch oven and cook for 10 minutes, scraping the brown bits from the bottom of the pan.
  23. 23Add the chopped onions, carrots, and celery to the bacon fat in the Dutch oven and cook for 10 minutes, scraping the brown bits from the bottom of the pan.
  24. 24Add the chopped onions, carrots, and celery to the bacon fat in the Dutch oven and cook for 10 minutes, scraping the brown bits from the bottom of the pan.
  25. 25Add five cloves of minced garlic and three tablespoons of tomato paste to the vegetables and cook.
  26. 26Add five cloves of minced garlic and three tablespoons of tomato paste to the vegetables and cook.
  27. 27Add five cloves of minced garlic and three tablespoons of tomato paste to the vegetables and cook.
  28. 28Deglaze the pot with two cups of red wine, letting it reduce down for a few minutes.
  29. 29Deglaze the pot with two cups of red wine, letting it reduce down for a few minutes.
  30. 30Deglaze the pot with two cups of red wine, letting it reduce down for a few minutes.
  31. 31Add some balsamic vinegar to the pot.
  32. 32Add some balsamic vinegar to the pot.
  33. 33Add some balsamic vinegar to the pot.
  34. 34Stir in a 28-ounce can of tomato puree, a Parmesan rind, the herb bouquet, and the seared short ribs.
  35. 35Stir in a 28-ounce can of tomato puree, a Parmesan rind, the herb bouquet, and the seared short ribs.
  36. 36Stir in a 28-ounce can of tomato puree, a Parmesan rind, the herb bouquet, and the seared short ribs.
  37. 37Pour in two cups of beef stock.
  38. 38Pour in two cups of beef stock.
  39. 39Pour in two cups of beef stock.
  40. 40Bake the ragu in the oven at 325 degrees Fahrenheit for approximately three hours.
  41. 41Bake the ragu in the oven at 325 degrees Fahrenheit for approximately three hours.
  42. 42Bake the ragu in the oven at 325 degrees Fahrenheit for approximately three hours.
  43. 43If making fresh noodles, prepare the dough with flour and egg yolks, then roll and cut them into pappardelle.
  44. 44If making fresh noodles, prepare the dough with flour and egg yolks, then roll and cut them into pappardelle.
  45. 45If making fresh noodles, prepare the dough with flour and egg yolks, then roll and cut them into pappardelle.
  46. 46Cook the pappardelle noodles in boiling water.
  47. 47Cook the pappardelle noodles in boiling water.
  48. 48Cook the pappardelle noodles in boiling water.
  49. 49Remove the cooked short ribs from the sauce, discard the bones, and remove the herb bouquet.
  50. 50Remove the cooked short ribs from the sauce, discard the bones, and remove the herb bouquet.
  51. 51Remove the cooked short ribs from the sauce, discard the bones, and remove the herb bouquet.
  52. 52Shred the short rib meat with two forks directly into the sauce.
  53. 53Shred the short rib meat with two forks directly into the sauce.
  54. 54Shred the short rib meat with two forks directly into the sauce.
  55. 55Add the meat sauce to a warm pan, then add the cooked noodles on top and mix well to combine.
  56. 56Add the meat sauce to a warm pan, then add the cooked noodles on top and mix well to combine.
  57. 57Add the meat sauce to a warm pan, then add the cooked noodles on top and mix well to combine.
  58. 58Plate the beef short rib ragu and top with freshly grated Parmesan and parsley.
  59. 59Plate the beef short rib ragu and top with freshly grated Parmesan and parsley.
  60. 60Plate the beef short rib ragu and top with freshly grated Parmesan and parsley.

Ingredients

  • 1 white onion
  • 1 white onion
  • 1 white onion
  • 3 carrots
  • 3 carrots
  • 3 carrots
  • 3 celery
  • 3 celery
  • 3 celery
  • rosemary
  • rosemary
  • rosemary
  • thyme
  • thyme
  • thyme
  • bay leaves
  • bay leaves
  • bay leaves
  • beef short ribs
  • beef short ribs
  • beef short ribs
  • salt
  • salt
  • salt
  • Kinder's The Blend seasoning
  • Kinder's The Blend seasoning
  • Kinder's The Blend seasoning
  • smoked paprika
  • smoked paprika
  • smoked paprika
  • cayenne pepper
  • cayenne pepper
  • cayenne pepper
  • creole seasoning
  • creole seasoning
  • creole seasoning
  • oil
  • oil
  • oil
  • 3 strips bacon
  • 3 strips bacon
  • 3 strips bacon
  • 5 cloves minced garlic
  • 5 cloves minced garlic
  • 5 cloves minced garlic
  • 3 tablespoons tomato paste
  • 3 tablespoons tomato paste
  • 3 tablespoons tomato paste
  • 2 cups red wine
  • 2 cups red wine
  • 2 cups red wine
  • balsamic vinegar
  • balsamic vinegar
  • balsamic vinegar
  • 28 ounces tomato puree
  • 28 ounces tomato puree
  • 28 ounces tomato puree
  • Parmesan rind
  • Parmesan rind
  • Parmesan rind
  • 2 cups beef stock
  • 2 cups beef stock
  • 2 cups beef stock
  • pappardelle noodles
  • pappardelle noodles
  • pappardelle noodles
  • Parmesan cheese
  • Parmesan cheese
  • Parmesan cheese
  • parsley
  • parsley
  • parsley

Equipment

knifecutting boardbowltwinepaper towelDutch oventongswooden spoonpanforkplate

Tips

  • Trimming some fat off the short ribs and patting them dry helps create a nice crust when searing.
  • Scraping brown bits off the bottom of the pan after cooking bacon adds a lot of flavor to the vegetables.
  • If you don't want to make noodles from scratch, DeCecco egg pappardelle noodles are a recommended option.