Short Rib Ragu Recipes

SHORT RIB RAGù RECIPE BY TASTY

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!

SLOW-COOKER SHORT RIB RAGU OVER PAPPARDELLE

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.

BRAISED SHORT RIB RAGU RECIPE BY TASTY

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!

SLOW-COOKER SHORT RIB RAGU

Steps:

• In a large skillet, heat oil over medium-high. Season short ribs with salt and pepper. In batches, cook until browned on all sides, about 10 minutes total. Transfer ribs to a 5- to 6-quart slow cooker. Pour off all but 1 teaspoon fat from skillet, and add onion and carrot. Season with salt and pepper and cook, stirring, until vegetables are soft, 3 minutes. Add 1/2 cup juice from tomatoes, stirring and scraping up any browned bits from skillet with a wooden spoon.
• Transfer vegetables and liquid to slow cooker and add tomatoes, breaking them up as you go. Add herb sprigs; season to taste with salt and pepper. Cover and cook on high until meat is fork-tender, 6 hours.
• With a slotted spoon, remove herb sprigs and transfer meat to a cutting board. With a ladle or large spoon, skim fat from cooking liquid (you'll remove about 1 1/4 cups). With two forks, shred meat and return to cooking liquid. Serve immediately, or let cool in liquid and reheat over medium before serving.

SLOW COOKER SHORT RIB RAGU

Steps:

• Place a large skillet over medium high heat. Add the oil and heat an additional minute. Season the short ribs evenly with 2 teaspoons of salt. Add them to the pan in a single layer being careful not to over crowd the pan. This can be done in two batches if needed. Sear the meat until deep golden brown on all sides, about 12 minutes. Remove the meat to a 4 quart slow cooker. To the pan add the red onion, carrot and garlic. Season with the remaining 1 teaspoon of salt. Using a wooden spoon, scape the brown bits from the bottom of the pan. Cook, stirring often, for about 3 minutes or until fragrant and beginning to soften. Add the tomato paste and the cocoa powder. Cook, stirring constantly for 1 minute. Deglaze with the red wine scaping up any remaining bits from the bottom of the pan with the wooden spoon. Add the mixture to the slow cooker along with the tomatoes and parmesan rind. Set the slow cooker for high for 4 hours or low for 6 hours. Using a shallow spoon, remove any oil that may have risen to the surface during cooking and discard.
• When ready to serve, use two forks or a pair of tongs to pull apart and shred the meat. Stir the meat to coat it evenly in the sauce. Serve the ragu tossed with your favorite pasta and parmesan cheese or over creamy polenta. Grate the dark chocolate over the top if desired.

SHORT RIBS WITH TAGLIATELLE

Steps:

• Place the olive oil in a large heavy soup pot over medium heat. Cook the pancetta until golden and crisp, about 4 minutes. Meanwhile, season the short ribs with salt and pepper, and dredge in the flour. Using a slotted spoon, remove the pancetta from the pan and set aside. Add the short ribs to the pan and brown on all sides, about 7 minutes total.
• Meanwhile, combine the onion, carrot, parsley and garlic in a food processor and blend until finely minced. Then add the tomatoes and tomato paste and pulse.
• Once the short ribs are browned, carefully add the mixture from the food processor to the pot. Return the pancetta to the pot and stir. Add the rosemary, thyme, oregano, bay leaf, beef broth, and wine. Bring the mixture to a boil. Reduce the heat and simmer, covered, for 1 hour and 15 minutes. Remove the lid and simmer for another hour and a half, stirring occasionally. Remove the meat and bones from the pot. Discard the bones. Shred the meat and return it to the pot. Season with 1/2 teaspoon salt and 3/4 teaspoon pepper, or to taste.
• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes for dried pasta and 2 to 3 minutes for fresh. Drain the pasta, reserving 1 cup of the cooking liquid. Add the pasta to the pot and stir to combine. Add the reserved pasta liquid 1/4 cup at a time, if
• needed, to moisten the pasta. Transfer to serving bowls, top each bowl with 1 teaspoon of chocolate shavings. Serve immediately.

SHORT RIB RAGOUT WITH EGG PASTA

Steps:

• To make the sauce, season the short ribs with salt and black pepper. Heat a large Dutch oven or pressure cooker over medium heat. Add the oil and brown the short ribs on all sides. Transfer the meat to a plate and set aside. Add the onion and carrot to the pan and sauté for 5 minutes. Pour in the crushed tomatoes, red wine, beef stock, balsamic vinegar, basil, oregano, sugar and bay leaf. Bring this to a simmer. Return the browned short ribs to the pot, submerging them in the liquid. Reduce the heat and simmer on the stovetop for 3 to 4 hours. Or, pressure cook on high for 55 minutes, releasing the pressure naturally at the end of cooking.
• Remove the grease from the top of sauce with a ladle. Transfer the short ribs to a cutting board. Continue to simmer the sauce in the Dutch oven on the stovetop or pressure cooker using the BROWN button. Let the sauce reduce until it thickens slightly - about 20 minutes. Shred the short ribs with 2 forks and return the shredded meat to the sauce. Season with salt and pepper and stir in the fresh chopped parsley.
• To make the pasta, place the semolina, all-purpose flour, and salt into the kneading chamber of the pasta machine. Turn the power on and press the "Knead" button. Allow the flour to mix for five seconds and then pour in the eggs. Let the dough knead and come together in the chamber.
• When the dough has finished kneading, remove the dough from the pasta machine and cover it with plastic wrap. Make a second batch of pasta.
• When you are ready to make the pasta, attach the wide flat noodle mold onto the extrusion rod. Place the dough in the extrusion box and push it down with the spanner. Press the "Extrusion" button. As the pasta is extruded, sprinkle it with a little flour and toss to coat to prevent it from sticking together.
• To cook the pasta, bring a pot of salted water to a boil. Reduce the heat and simmer pasta in a slow boil for 2 to 3 minutes. (A full boil will break the pasta apart.) Drain the pasta and top with the short rib ragout.

SLOW-COOKED SHORT RIB RAGU

Steps:

• Preheat oven to 350 degrees
• In a large dutch oven or stock pot heat the vegetable oil over medium-high heat. Add the short ribs and brown on all sides until the outside is nicely caramelized. I had to do this in 3 batches so the pan wouldn't be too crowded. Once browned, remove the ribs from the pot and set aside.
• Reduce the heat to medium and add the diced carrots, celery, and onion. Cook for about ten minutes until the vegetables have softened. Add the garlic and cook for another couple of minutes.
• Stir in the tomato paste until all of the veggies are coated. Sprinkle in the flour and stir to coat all of the vegetables. Continue to cook the mixture for another few minutes.
• Pour in the wine and increase the heat until the pot begins to simmer. Deglaze the pot by scraping the bottom with the spatula to pull up all of the browned bits. Next, add the tomatoes, first squishing each with your hands and all of the juice from the can. Pour in 2 cups of water and stir. Then add the short ribs back to the pot. Be sure they are completely covered by the liquid. If needed, add more water to ensure they are covered. Toss in the parsley (no need to chop it) and give it all a big stir. Bring the pot to a strong simmer (increase the heat if needed) and then cover it, remove it from the heat and transfer it to the preheated oven. Let it simmer in the oven for 2-3 hours, or until the beef is fork tender. For me, it took about 2 1/2 hours - start checking yours at the 2-hour mark.
• Once the beef is fork tender, remove the pot from the oven. Remove the short ribs from the pot and set aside. Using a fine mesh strainer, carefully strain the liquid into a large sauce pot. Press on the solids to extract all of the liquid before discarding them.
• Shred the short ribs before adding them to the sauce.
• Bring the sauce to a simmer over medium-high heat. You want the sauce to thicken and reduce, which will take at least 30 minutes or so. While the sauce is reducing periodically skim the surface to remove the fat.
• While the sauce is reducing, fill a large pot with water and bring it to a boil. Add the potatoes and boil them until they are fork tender (time may vary based on the size of your potato pieces.)
• Drain the potatoes and return them to the cooking pot. Add in the butter and, using a potato masher, mash up all of the potatoes along with the butter. Add the sour cream and parmesan cheese and stir well to combine. Season to taste with salt and pepper.
• Once the potatoes are done the sauce should be ready. Don't worry if the sauce isn't ready, you can keep the potatoes warm on the stove until the sauce has thickened.
• Serve the ragu on top of the parmesan mashed potatoes. Garnish with chopped parsley.

BRAISED SHORT RIB RAGU RECIPE

Steps:

• First, salt and pepper the 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 3 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.
• Serve over mashed potatoes or pasta and garnish with grated pecorino romano and fresh parsley. Enjoy!

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.

SHORT RIB RAGU RECIPE

Steps:

• Season the short ribs on both sides with salt and pepper. Add to the bottom of a slow cooker. Add in onion, carrot, and garlic.
• Add in crushed tomatoes, wine, beef broth, bay leaves, and fresh thyme. Season with salt, pepper, and a pinch of red pepper flakes.
• Cover and cook on low for 8 hours. Remove the short ribs and shred them using two forks. Discard bay leaves and thyme sprigs. Return the beef to the slow cooker and mix well.
• Cook the pappardelle pasta according to package directions. Drain and mix with the sauce stirring to coat. Serve with parmesan, parsley, and basil on top.

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.