Braised Short Rib Ragu Recipe By Tasty

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CABERNET-BRAISED SHORT RIBS RECIPE BY TASTY



Cabernet-braised Short Ribs Recipe by Tasty image

Here's what you need: large beef short ribs, celery, medium carrots, medium leek, garlic, bay leaf, fresh thyme, whole black pepper, all-purpose flour, salt, pepper, cabernet sauvignon, olive oil, tomato paste, unsalted beef broth, mashed potato, italian parsley

Provided by Jody Duits

Categories     Dinner

Yield 6 servings

Number Of Ingredients 17

6 large beef short ribs, trimmed of excess fat
2 stalks celery, trimmed and cut into 1-inch (2 cm) pieces
2 medium carrots, peeled, trimmed, and cut into 1-inch (2 cm) pieces
1 medium leek, white and light-green parts only, split lengthwise, thoroughly rinsed, and coarsely chopped
6 cloves garlic, peeled
1 bay leaf
4 sprigs fresh thyme
whole black pepper, to taste
2 tablespoons all-purpose flour
salt, to taste
pepper, to taste
1 bottle cabernet sauvignon
2 tablespoons olive oil
2 tablespoons tomato paste
2 qt unsalted beef broth, or chicken broth
mashed potato
italian parsley, chopped

Steps:

  • In a large bowl, add the short ribs, all vegetables, herbs and black pepper to taste for the marinade. Add the wine to cover.
  • Marinate at least 6 hours in the fridge.
  • Remove the meat from the marinade and pat dry with a towel or paper towel.
  • Strain the veggies from the wine. Reserve both the wine and veggies for later.
  • Season the meat with a generous amount of salt and pepper. Coat each side with flour and set aside.
  • In a large ovenproof pot, heat the olive oil over medium-high heat on the stovetop.
  • Preheat the oven to 350F˚(180C˚).
  • When the oil begins smoking, carefully slip ribs into the pot and sear until well-browned, 4 to 5 minutes per side. Transfer ribs to plate.
  • In the same pot, sauté the veggies from the marinade until lightly caramelized and browned, 5 to 7 minutes.
  • Add the wine in the pot, stirring to deglaze. Add tomato paste and stir to dissolve. Bring the liquid to a boil so the alcohol from the wine evaporates.
  • Add beef broth and bring it back to a boil. Add the ribs back to your pot. Spoon the liquid over the ribs to coat them.
  • Cover the pot and transfer to the middle rack of your oven.
  • Bake until meat is tender enough to be pierced easily with fork, about 2½ hours, opening the oven every 30 minutes and carefully skimming the fat from surface.
  • Serve with mashed potatoes, or another side of your choice, and garnish with chopped parsley on top.
  • Enjoy!

Nutrition Facts : Calories 817 calories, Carbohydrate 81 grams, Fat 30 grams, Fiber 1 gram, Protein 33 grams, Sugar 19 grams

SHORT RIB RAGù RECIPE BY TASTY



Short Rib Ragù Recipe by Tasty image

Here's what you need: bone-in beef short rib, kosher salt, freshly ground black pepper, olive oil, yellow onion, carrot, garlic, tomato paste, port or red wine, crushed tomato, beef stock, dijon mustard, bay leaves, fresh thyme, water, pappardelle pasta, fresh parsley, grated parmesan cheese

Provided by Claire Nolan

Categories     Dinner

Yield 6 servings

Number Of Ingredients 18

2 lb bone-in beef short rib, cut into 2-inch (5-cm) pieces
3 teaspoons kosher salt, divided, plus more to taste
3 teaspoons freshly ground black pepper, divided, plus more to taste
1 tablespoon olive oil
1 cup yellow onion, diced
1 ½ cups carrot, diced
2 cloves garlic, minced
2 tablespoons tomato paste
2 cups port or red wine
28 oz crushed tomato, 1 can
1 cup beef stock
1 tablespoon dijon mustard
2 bay leaves
6 sprigs fresh thyme
1 cup water, as needed
2 lb pappardelle pasta
fresh parsley, finely chopped, for garnish
grated parmesan cheese, for garnish

Steps:

  • Pat the short ribs with paper towels to remove any excess moisture, then season generously with 2 teaspoons kosher salt and 2 teaspoons pepper.
  • Add the olive oil to a Dutch oven or large, heavy-bottomed pot and heat over high heat until shimmering. Add half the short ribs and sear on each side until deep brown, about 7 minutes total. Remove from the pan and set aside. Repeat with the remaining short ribs.
  • Discard all but 1 tablespoon of rendered fat from the pot. Add the onion, carrot, garlic, 1 teaspoon of salt, and 1 teaspoon of pepper. Sauté over medium heat until the vegetables are softened, about 5 minutes.
  • Add the tomato paste and sauté for a few more minutes, until darkened and thickened.
  • Pour in the wine and use a wooden spoon to scrape any browned bits, or fond, from the bottom and sides of the pan. Reduce the liquid by half, about 15 minutes.
  • Add the crushed tomatoes, beef stock, mustard, bay leaves, and thyme to the pot. Stir to combine.
  • Add the short ribs, making sure the meat is submerged. Bring to a boil, then reduce the heat to low and cover. Simmer for about 2 hours, stirring occasionally. Add up to 1 cup (240 ml) of water as needed if the sauce gets too thick. Skim excess fat off the top as needed. The short ribs are done when the meat pulls apart easily.
  • Discard any bones that the meat has fallen off of, as well as the bay leaves and thyme stems. Transfer the short ribs to a cutting board. Pull out any remaining bones and discard. Using two forks, shred the meat, then return to the pot.
  • Add salt and pepper to taste. Simmer for 15 minutes over low heat.
  • Cook the pasta according to the package instructions. Plate the pasta in shallow bowls and ladle a scoop of ragù on top. Garnish with finely chopped parsley and freshly grated Parmesan cheese.
  • Enjoy!

Nutrition Facts : Calories 1022 calories, Carbohydrate 147 grams, Fat 21 grams, Fiber 9 grams, Protein 51 grams, Sugar 14 grams

BRAISED SHORT RIB RAGU RECIPE BY TASTY



Braised Short Rib Ragu Recipe by Tasty image

Here's what you need: short rib, salt, pepper, oil, onion, carrot, celery, red wine, garlic, fresh rosemary, tomato paste, beef broth, tomato, dried bay leaf, fresh parsley, grated pecorino romano

Provided by Tasty

Categories     Dinner

Yield 6 servings

Number Of Ingredients 16

4 lb short rib
salt, to taste
pepper, to taste
2 tablespoons oil
1 ½ cups onion, chopped
1 cup carrot, chopped
1 cup celery, chopped
2 cups red wine
2 tablespoons garlic, chopped
2 sprigs fresh rosemary
2 tablespoons tomato paste
2 cups beef broth
28 oz tomato, 1 can
1 dried bay leaf
fresh parsley, for garnish
grated pecorino romano, for garnish

Steps:

  • First, salt and pepper your short ribs.
  • In a large, heavy-bottomed pot, brown the short ribs in oil. Remove and set aside.
  • In the same pot, add the chopped onions, carrots, and celery. Cook until onions are translucent.
  • Add the red wine, cook until some of the alcohol has burned off.
  • Stir in the garlic, rosemary, tomato paste, beef broth, canned tomatoes, bay leaf, salt, and pepper.
  • Return the browned short ribs, bring to a boil.
  • Cover and lower heat to a simmer. Simmer for three hours or until the meat is very tender.
  • Transfer the meat to a separate bowl, remove the bones, and pull apart the meat.
  • Return to the pot. Give it a stir so all the meat is coated in the sauce.
  • NOTE: Keep warm until ready to serve.
  • Serve over mashed potatoes or pasta and garnish with grated pecorino romano and fresh parsley.
  • Enjoy!

Nutrition Facts : Calories 785 calories, Carbohydrate 39 grams, Fat 37 grams, Fiber 3 grams, Protein 59 grams, Sugar 11 grams

SHORT RIB RAGU WITH PAPPARDELLE AND PECORINO ROMANO



Short Rib Ragu with Pappardelle and Pecorino Romano image

Provided by Bobby Flay

Categories     main-dish

Time 4h15m

Yield 4 servings

Number Of Ingredients 20

2 tablespoons vegetable oil
3 1/2 to 4 pounds short ribs, each about 2-inches long, cut flanken style, across the ribs
Salt and freshly ground pepper
1 dried bay leaf
2 sprigs fresh rosemary
5 sprigs fresh thyme
2 sprigs fresh flat-leaf parsley
4 small carrots, diced
2 stalks celery, diced
1 medium onion, diced
2 medium shallots, diced
1 tablespoon all-purpose flour
2 tablespoons tomato paste
1/2 cup ruby port
2 cups red wine, such as cabernet
1/2 head garlic, cloves separated and peeled
3 1/2 cups homemade beef stock
1 pound pappardelle or other long, flat pasta
Chopped parsley
Grated Pecorino Romano, for garnish

Steps:

  • Heat oven to 325 degrees F.
  • Place a 5-quart casserole or Dutch oven over medium heat. Add oil, and heat until it is almost smoking. Season short ribs generously with salt and pepper. Working in batches if necessary, add short ribs to the hot oil. Cook ribs until browned on both sides. Remove ribs from casserole, and transfer to a large bowl. Set aside.
  • Meanwhile, prepare bouquet garni: Place bay leaf, rosemary, thyme, and parsley in the center of a square of cheesecloth. Bring edges together, and tie with kitchen string. Set bouquet garni aside.
  • Add carrots, celery, onion, and shallots to oil in the casserole, and cook over medium heat, stirring occasionally, until vegetables are softened and golden, about 10 minutes.
  • Add flour and tomato paste to the casserole, and stir to combine. Add ruby port; stir with wooden spoon until all browned bits have been scraped from the pan and the bottom of the casserole is clean. Add red wine, and simmer until the liquid is reduced by half. Add garlic, beef stock, and the reserved bouquet garni.
  • Return browned ribs to the casserole. Bring the liquid to a simmer over medium-high heat. Cover the casserole, and place it in the oven. Cook until ribs are very tender, about 3 hours.
  • Remove the cooked ribs from the casserole. Set the casserole on the stove top over medium heat, and simmer to thicken sauce just slightly. As soon as the short ribs are cool enough to handle, remove the meat from the bones, and shred into small pieces. Degrease the sauce and discard the bouquet garni. Return shredded meat to casserole, and simmer to reduce sauce by about half.
  • Fill a large pot with water and add a few tablespoons of salt. Set over high heat, and bring to a boil. Salt well, and stir in pasta. Cook until pasta is al dente. Drain pasta, and serve with short-rib ragu, sprinkle with the parsley. Serve with freshly grated Percorino Romano.

RED WINE-BRAISED SHORT RIBS WITH CASHEW CAULIFLOWER MASH RECIPE BY TASTY



Red Wine-Braised Short Ribs With Cashew Cauliflower Mash Recipe by Tasty image

Here's what you need: bone in beef short ribs, kosher salt, kosher salt, freshly ground black pepper, avocado oil, large white onion, celery stalks, tomato paste, all purpose flour, dry red wine, garlic, small rainbow carrots, fresh thyme, low sodium beef broth, cauliflower, raw cashews, garlic, fresh parsley

Provided by Crystal Hatch

Categories     Dinner

Yield 4 servings

Number Of Ingredients 18

3 lb bone in beef short ribs, cut into 2-inch pieces
1 tablespoon kosher salt
2 teaspoons kosher salt
1 ½ teaspoons freshly ground black pepper
2 tablespoons avocado oil, divided
1 large white onion, cut into 1 inch (2.5 cm) pieces
4 celery stalks, cut into 1/2 inch (1 1/4 cm) diagonal pieces
2 tablespoons tomato paste
2 tablespoons all purpose flour
2 cups dry red wine, such as cabernet sauvignon
1 head garlic, halved crosswise
6 small rainbow carrots, peeled and ends trimmed
10 sprigs fresh thyme
2 cups low sodium beef broth
2 lb cauliflower, cut into florets
1 cup raw cashews
1 teaspoon garlic
¼ cup fresh parsley, chopped, for garnish

Steps:

  • Liberally season the short ribs on all sides with 1 tablespoon of salt and the pepper.
  • Heat 2 tablespoons of avocado oil in a 5-quart (5 liter) ceramic pot over medium-high heat until shimmering. Working in batches, add 6-7 pieces of short rib at a time to the pot and sear without disturbing for 2-3 minutes, until a golden brown crust forms. Turn the pieces and continue cooking until seared well on all sides. Remove the short ribs from the pan and set aside, adding another tablespoon of avocado oil to the pot if needed, and repeat with the remaining short ribs.
  • Reduce the heat to medium and add the onion, celery, and the remaining ½ teaspoon of salt. Sauté for 3-4 minutes, until the vegetables begin to soften and release moisture.
  • Add the tomato paste and stir to coat the vegetables, then cook for 2 minutes. Add the flour and stir to coat the vegetables, then cook for 2-3 minutes more, until deep red in color. Pour in the wine and stir to release any browned bits from the bottom of the pot.
  • Nestle the short ribs on top of the vegetables in the pot. Bring to a boil, then reduce the heat to medium-low and simmer until the liquid is reduced by about half, 15-20 minutes.
  • Preheat the oven to 350˚F (180°C).
  • Nestle the garlic between the short ribs, then place the carrots and thyme sprigs on top. Pour in the beef stock.
  • Cover the pot and transfer to the oven. Bake for 2½ hours, until the meat is falling off the bone and fork tender.
  • While the short ribs are in the oven, make the cauliflower mash: Fill a medium pot with about an inch of water and set a steamer basket inside. Cover and bring the water to a simmer over medium-high heat. Add the cauliflower to the basket and steam for 12-15 minutes, until mashable with the back of a fork, but not overcooked.
  • Working in batches, transfer the steamed cauliflower to a fine-mesh strainer set over a bowl. Using another bowl that is slightly smaller than the strainer, press the bowl into the cauliflower to press excess liquid from the cauliflower. Repeat with remaining cauliflower. Discard the liquid and set the cauliflower aside.
  • Add the cashews to the bowl of a food processor. Blend on high speed for 2-3 minutes, until the cashews are completely broken down and can be mashed into a paste between your fingers, scraping down the sides of the bowl as necessary.
  • Add the strained cauliflower, garlic powder, and salt. Blend until smooth and well combined with the cashew paste.
  • Transfer to a serving bowl and serve warm.
  • Serve the braised short ribs and carrots with the cauliflower mash and garnish with parsley.
  • Enjoy!

Nutrition Facts : Calories 1181 calories, Carbohydrate 79 grams, Fat 56 grams, Fiber 10 grams, Protein 76 grams, Sugar 20 grams

BRAISED SHORT RIB RAGU RECIPE BY TASTY



Braised Short Rib Ragu Recipe by Tasty image

Here's what you need: short rib, salt, pepper, oil, onion, carrot, celery, red wine, garlic, fresh rosemary, tomato paste, beef broth, tomato, dried bay leaf, fresh parsley, grated pecorino romano

Provided by Tasty

Categories     Dinner

Yield 6 servings

Number Of Ingredients 16

4 lb short rib
salt, to taste
pepper, to taste
2 tablespoons oil
1 ½ cups onion, chopped
1 cup carrot, chopped
1 cup celery, chopped
2 cups red wine
2 tablespoons garlic, chopped
2 sprigs fresh rosemary
2 tablespoons tomato paste
2 cups beef broth
28 oz tomato, 1 can
1 dried bay leaf
fresh parsley, for garnish
grated pecorino romano, for garnish

Steps:

  • First, salt and pepper your short ribs.
  • In a large, heavy-bottomed pot, brown the short ribs in oil. Remove and set aside.
  • In the same pot, add the chopped onions, carrots, and celery. Cook until onions are translucent.
  • Add the red wine, cook until some of the alcohol has burned off.
  • Stir in the garlic, rosemary, tomato paste, beef broth, canned tomatoes, bay leaf, salt, and pepper.
  • Return the browned short ribs, bring to a boil.
  • Cover and lower heat to a simmer. Simmer for three hours or until the meat is very tender.
  • Transfer the meat to a separate bowl, remove the bones, and pull apart the meat.
  • Return to the pot. Give it a stir so all the meat is coated in the sauce.
  • NOTE: Keep warm until ready to serve.
  • Serve over mashed potatoes or pasta and garnish with grated pecorino romano and fresh parsley.
  • Enjoy!

Nutrition Facts : Calories 785 calories, Carbohydrate 39 grams, Fat 37 grams, Fiber 3 grams, Protein 59 grams, Sugar 11 grams

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BRAISED SHORT RIB RAGU WITH PAPPARDELLE - OVER THE SPOON
Instructions. Sear short ribs and chop vegetables. Preheat oven to 375 degrees F. Season short ribs generously with S&P. Heat 2 tbsp. vegetable oil in Dutch Oven over med-high heat until HOT (almost smoking). Add short ribs and sear on all sides until deep brown, about 3 min. per side.
From imoverthespoon.com
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BRAISED SHORT RIB RAGU RECIPE - YOUTUBE
I cooked some braised short ribs ragu using beef short ribs and a recipe I got from the Tasty channel: https://www.youtube.com/watch?v=4Pn_x11DkDoHope you li...
From youtube.com
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BRAISED SHORT RIB RAGU RECIPE BY TASTY
Sep 14, 2017 - Here's what you need: short rib, salt, pepper, oil, onion, carrot, celery, red wine, garlic, fresh rosemary, tomato paste, beef broth, tomato, dried bay leaf, fresh parsley, grated pecorino romano. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe …
From pinterest.com
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TOP 49 COOKING BEEF SHORT RIBS OVEN RECIPES
1. Preheat the oven to 400 degrees F. Place the short ribs on a sheet pan, sprinkle with salt …. 2. Meanwhile, heat the olive oil in a large Dutch oven and add the fennel, leek, onion, celery …. 3. Place the roasted ribs on top of the vegetables in the Dutch oven and add the brown sugar …. 4.
From mcswe.tibet.org
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BRAISED BEEF AND GNOCCHI RECIPE - THERESCIPES.INFO
Braised Beef Cheeks and Gnocchi with Poached Vegetables ... new www.kosher.com. Add the beef stock and the cheeks and bring to a boil. Cover the pot with aluminum foil and place in oven set at 275 degrees Fahrenheit. Cook for 4 hours or until tender. Prepare the Gnocchi Roast potatoes and then peel. Rice potatoes, then fold in egg yolks, flour, and salt. Mix well to …
From therecipes.info
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Top Asked Questions

What is slowly braised short rib Ragu?
This Slowly Braised Short Rib Ragu is the ultimate Italian comfort food meal! Beef short ribs slowly braise until fall-apart tender with simple vegetables, fresh herbs, tomatoes, & red wine, creating a hearty & boldly flavored homemade ragu sauce.
What is Ragu and how to make it?
It is commonly made with pork or beef, and you can experiment with different cuts of meat. Our Short Rib Ragu used short ribs, while this one uses pork back ribs which have a slightly different texture and flavor It’s a traditional Italian recipe. If you’re into traditional Italian cooking, this is a great recipe to add to your menu.
How to cook Short Rib Ragu with pappardelle?
Bring a large pot of salted water (2 tablespoons kosher salt) to boil and cook the pappardelle to almost cooked (about 1-2 minutes less than al dente. While the pasta is cooking place about 2 cups of the short rib ragu into a large pan and turn the heat to medium-low. Before draining the pasta save 1 cup of pasta water.
What is the secret ingredient in short rib Ragu?
This short rib ragu recipe calls for tons of garlic & loads of fresh herbs like rosemary, sage, & thyme. The secret ingredient, though, is a parmesan rind, which is a great freezer staple for fall & winter cooking since you can use it to infuse sauces & soups with rich umami flavor.

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