Directions
- 1Chop one white onion, three carrots, and three celery stalks into fine pieces.
- 2Prepare an herb bouquet by tying together rosemary, thyme, and bay leaves with twine.
- 3Trim some fat off the beef short ribs, pat them dry with a paper towel, and sprinkle with salt.
- 4Combine Kinder's The Blend seasoning, smoked paprika, cayenne, and creole seasoning to create a seasoning blend.
- 5Sprinkle and pat the seasoning blend onto each side of the short ribs.
- 6Sear 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.
- 7Chop three strips of bacon and render the fat out in the same Dutch oven, then remove the bacon bits.
- 8Add 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.
- 9Add five cloves of minced garlic and three tablespoons of tomato paste to the vegetables and cook.
- 10Deglaze the pot with two cups of red wine, letting it reduce down for a few minutes.
- 11Add some balsamic vinegar to the pot.
- 12Stir in a 28-ounce can of tomato puree, a Parmesan rind, the herb bouquet, and the seared short ribs.
- 13Pour in two cups of beef stock.
- 14Bake the ragu in the oven at 325 degrees Fahrenheit for approximately three hours.
- 15If making fresh noodles, prepare the dough with flour and egg yolks, then roll and cut them into pappardelle.
- 16Cook the pappardelle noodles in boiling water.
- 17Remove the cooked short ribs from the sauce, discard the bones, and remove the herb bouquet.
- 18Shred the short rib meat with two forks directly into the sauce.
- 19Add the meat sauce to a warm pan, then add the cooked noodles on top and mix well to combine.
- 20Plate the beef short rib ragu and top with freshly grated Parmesan and parsley.
Ingredients
- 1 white onion
- 3 carrots
- 3 celery
- rosemary
- thyme
- bay leaves
- beef short ribs
- salt
- Kinder's The Blend seasoning
- smoked paprika
- cayenne pepper
- creole seasoning
- oil
- 3 strips bacon
- 5 cloves minced garlic
- 3 tablespoons tomato paste
- 2 cups red wine
- balsamic vinegar
- 28 ounces tomato puree
- Parmesan rind
- 2 cups beef stock
- pappardelle noodles
- Parmesan cheese
- 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.
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