SHORT RIB RAGù RECIPE BY TASTY
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
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
SLOW-COOKER SHORT RIB RAGU OVER PAPPARDELLE
An irresistible sauce gives this beef another dimension of flavor. Nearly any starchy side, such as potatoes or polenta, will work in place of the pasta. Short ribs are my crowd-pleaser weekend meal for all occasions. -Missy Raho, Morristown, New Jersey
Provided by Taste of Home
Categories Dinner
Time 7h30m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- In a large skillet, heat oil over medium-high heat; brown meat in batches. Transfer meat to a 5- or 6-quart slow cooker. Add mushrooms, onion, carrots and bay leaves. , In the same skillet, add tomato paste, wine, garlic and seasonings. Cook and stir over medium heat until fragrant and slightly darkened, 2-4 minutes. Stir in diced tomatoes until blended. Transfer mixture to slow cooker; cover. Cook on low until beef is tender, 7-9 hours. Discard bay leaves., Cook pasta according to package directions for al dente. Serve ragu over pasta. If desired, serve with Parmesan cheese.
Nutrition Facts : Calories 302 calories, Fat 8g fat (3g saturated fat), Cholesterol 31mg cholesterol, Sodium 328mg sodium, Carbohydrate 39g carbohydrate (7g sugars, Fiber 4g fiber), Protein 18g protein.
SHORT RIB RAGU WITH PAPPARDELLE AND PECORINO ROMANO
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.
BRAISED SHORT RIB RAGU RECIPE BY TASTY
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
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
More about "short rib ragu and polenta recipes"
CABERNET SHORT RIBS RAGU WITH PARMESAN POLENTA - SMELLS …
From smells-like-home.com
Reviews 4Servings 6Cuisine ItalianCategory Weeknight Dinners
- To make the short ribs ragu: Heat 1 tablespoon oil in a large skillet over medium-high heat and brown half of the short ribs on all sides then transfer them to the crock pot; repeat with remaining oil and short ribs. https://amzn.to/2TC8C0z
- Saute the onions, carrots, celery, tomato paste, and thyme in the leftover short rib fat, about 8-10 minutes, until the onions have softened and are lightly browned. Stir in the flour and cook, stirring for about 1 minute. Whisk in the wine and vinegar until the mixture is smooth, scraping up the bits on the bottom of the pan, and cook for about 5 minutes, until the liquid has thickened and reduced down to about 1 cup. Transfer the mixture to the crock pot and stir in the chicken stock and bay leaves. Nestle the short ribs in the sauce.
- Once the short ribs are fall-apart tender, remove them from the crock pot, remove the meat and fat from from the bones (discard the fat), and coarsely shred the meat. You don't want to shred too much, but rather, you'll want bite-size chunks of short ribs here.
SLOW COOKER SHORT RIB RAGU WITH POLENTA - CAROLINE'S COOKING
From carolinescooking.com
- Cut the meat into approx 2in/5cm chunks (or between the bones if using part on the bone) and season lightly with salt and pepper. Brown the meat in th e pan in batches, browning all sides, then transfer to a slow cooker.
- Dice the onion and carrot and crush/finely chop the garlic. Cook the onion and carrot in the pan for a couple minutes, then add garlic. Add a little more oil if needed. Cook all around 5min until the onions soften.
- Add wine to the pan to deglaze - scrape any brown off the bottom to get all the good flavor. Add the tomatoes and herbs then pour everything over the meat in the slow cooker. The meat should be covered by the sauce.
BRAISED SHORT RIBS WITH CREAMY POLENTA | TASTY KITCHEN: …
From tastykitchen.com
SHORT RIB RAGU - ITALIAN RECIPES - THE ITALIAN CHEF
From italianchef.com
BRAISED SHORT RIBS WITH CREAMY POLENTA | WILLIAMS SONOMA
From williams-sonoma.com
SHORT RIB RAGU WITH POLENTA – NOODLE IN THE KITCHEN
From noodleinthekitchen.com
SHORT RIB & PORCINI MUSHROOM RAGù - RECIPE
From finecooking.com
PORK RAGù OVER CREAMY POLENTA RECIPE | BON APPéTIT
From bonappetit.com
BRAISED BEEF SHORT RIB RAGU - JUST A LITTLE BIT OF BACON
From justalittlebitofbacon.com
GIADA'S ONE-POT SHORT RIBS AND POLENTA RECIPES - TODAY
From today.com
SLOW COOKER SHORT RIB RAGU WITH POLENTA AND WILTED …
From uprootkitchen.com
SLOW COOKER SHORT RIB RAGU OVER PAPPARDELLE - THE …
From thedefineddish.com
POLENTA CAKES WITH SHORT RIB RAGU | TASTY KITCHEN: A …
From tastykitchen.com
SHORT RIB RAGù WITH PAPPARDELLE - CRAVING CALIFORNIA
From cravingcalifornia.com
SLOW COOKED SHORT RIB RAGU ON POLENTA - SIMPLY DELICIOUS
From simply-delicious-food.com
5/5
SHORT RIB RAGU — TRAVEL
From pastapatrick.com
RED WINE BRAISED SHORT RIBS WITH CREAMY POLENTA - TASTETORONTO
From tastetoronto.com
BEEF RAGU RECIPE - SPOON FORK BACON
From spoonforkbacon.com
SHORT RIB RAGù WITH PAPPARDELLE AND BURRATA - OLIVE JUDE
From olivejude.com
5-INGREDIENT SHORT RIB RAGU RECIPE - MASHED
From mashed.com
FOOD52'S SHORT RIB RAGU - SERIOUS EATS
From seriouseats.com
BRAISED SHORT RIB RAGU PASTA - TASTETORONTO
From tastetoronto.com
BRAISED RED WINE SHORT RIBS WITH PARMESAN POLENTA
From inquiringchef.com
SLOWLY BRAISED SHORT RIB RAGU (SLOW COOKER, INSTANT POT-FRIENDLY)
From playswellwithbutter.com
SLOW-COOKED SHORT RIB RAGU - GIRL GONE GOURMET
From girlgonegourmet.com
SHORT RIB RAGU (SERVED OVER PASTA!) - FIT FOODIE FINDS
From fitfoodiefinds.com
SHORT RIB RAGù WITH ORANGE-PARSLEY GREMOLATA | FOOD & WINE
From foodandwine.com
INSTANT POT SHORT RIB RAGU RECIPE - PINCH OF YUM
From pinchofyum.com
SHORT RIBS ARRABBIATA OVER POLENTA | BETTER HOMES & GARDENS
From bhg.com
SLOW COOKER SHORT RIB RAGU - THE MAGICAL SLOW COOKER
From themagicalslowcooker.com
INSTANT POT SHORT RIB RAGU - THERESCIPES.INFO
From therecipes.info
SHORT RIB RAGU - GIRL WITH THE IRON CAST
From girlwiththeironcast.com
SHORT RIB RAGU - BASIL AND BUBBLY
From basilandbubbly.com
SHORT RIB RAGU AND POLENTA RECIPE - FOOD NEWS
From foodnewsnews.com
BEEF SHORT RIBS WITH POLENTA - A COMFORT FOOD RECIPE FROM COOK …
From cookeatworld.com
EASY SHORT RIB RAGU (INSTANT POT) - COOKING WITH BLISS
From cookingwithbliss.com
BEST SHORT RIB RAGU RECIPE: HOW TO MAKE DON ANGIE’S BRAISED …
From robbreport.com
BRAISED SHORT RIBS WITH CREAMY PARMESAN POLENTA
From girlandthekitchen.com
SHORT RIB RAGU PASTA RECIPE (SO EASY, SO
From greatcookingtips.com
BEST ITALIAN BEEF SHORT RIB RAGU - CUCINABYELENA
From cucinabyelena.com
SHORT RIB RAGU AND PAPPARDELLE - COLD WEATHER COMFORT
From coldweathercomfort.com
RAGU BOLOGNESE (EASY SLOW COOKER RECIPE) - NO SPOON NECESSARY
From nospoonnecessary.com
SHORT RIBS WITH PAPPARDELLE - THE BEST RAGU EVER - SIP AND FEAST
From sipandfeast.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love