Short Ribs Ragu With Pappardelle Recipes

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SHORT RIB RAGU WITH DRUNKEN PAPPARDELLE



Short Rib Ragu with Drunken Pappardelle image

Provided by Rachael Ray : Food Network

Time 1h10m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons extra-virgin olive oil
1 large or 2 medium carrots, peeled and finely chopped
2 medium onions, finely chopped
2 to 3 ribs celery with leafy tops, finely chopped
3 to 4 cloves garlic, finely chopped
Salt and freshly ground black pepper
1 bay leaf
3 tablespoons tomato paste
2 cups beef stock
4 cooked short ribs, meat pulled and shredded plus 1 cup braising liquid
1 pound pappardelle pasta
1 (750 ml) bottle dry red wine
Pecorino Romano cheese
Fresh flat-leaf parsley, leaves picked and chopped

Steps:

  • Adding wine-steeped pasta to the leftover wine-braised beef ragu is super-intense.
  • Heat the extra-virgin olive oil in Dutch oven over medium-high heat, add the carrots, onions, celery, garlic and season with salt, and pepper. Cook until very tender, then stir in the tomato paste, stock, short rib meat, and braising sauce. Heat through, then cool completely and store for make-ahead meal. Skim the fat and reheat, covered, over medium heat.
  • While the sauce reheats, bring 5 to 6 cups of water to a boil with 1 bottle red wine. Add the pasta and cook to al dente. Drain the pasta and toss with sauce to coat, then top with Pecorino cheese and chopped parsley.

SHORT RIBS RAGU WITH PAPPARDELLE



Short Ribs Ragu with Pappardelle image

Short ribs make a delicious ragu to spoon over pasta. A handful of bright peppery arugula leaves, drizzled with olive oil, helps to balance the meal.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Number Of Ingredients 19

2 tablespoons vegetable oil
3 1/2 to 4 pounds short ribs, each about 2 inches long, cut flanken style, or across the ribs
3 teaspoons salt, plus more for pasta water
1 teaspoon freshly ground black pepper
1 dried bay leaf
1 fresh sprig rosemary
5 fresh sprigs thyme
2 fresh flat-leaf sprigs parsley
4 small carrots, cut into 1/4-inch pieces
2 stalks celery, cut into 1/4-inch pieces
1 medium onion, cut into 1/4-inch pieces
2 medium shallots, cut into 1/4-inch pieces
2 teaspoons all-purpose flour
2 teaspoons tomato paste
1/2 cup ruby port
2 cups red wine, such as Cabernet
1/2 head garlic
3 1/2 cups Homemade Beef Stock
1 pound pappardelle or other long, flat pasta

Steps:

  • Preheat oven to 275 degrees. Place a 5-quart flameproof casserole or Dutch oven over medium heat. Add vegetable oil, and heat until it is very hot but not yet smoking. Sprinkle short ribs generously with salt and pepper. Working in batches if necessary to keep the short ribs from touching at all during this crucial browning step, add short ribs to the hot oil (they should sizzle the moment they hit the pan). Cook ribs until well browned, about 10 to 15 minutes. Reduce heat to medium-low if necessary to keep the ribs from overbrowning; do not rush this step. 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. Deglaze the pan: 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 a third, 10 to 12 minutes. 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 1/2 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. (If you like, you can leave the meat on the bone for serving, too.) Discard any fat not rendered during cooking, and discard the bouquet garni. Return shredded meat to casserole, and simmer to reduce sauce by about half, until sauce is of desired ragu consistency, about 10 minutes.
  • Fill a large pot with water. Set over high heat, and bring to a boil. Salt well, and stir in pasta. Cook until pasta is al dente, following manufacturer's instructions. Drain pasta, and serve with short-rib ragu.

JAMIE OLIVER'S PAPPARDELLE WITH BEEF RAGU



Jamie Oliver's Pappardelle With Beef Ragu image

This wonderful recipe from Jamie Oliver is hearty and uncomplicated with a surprising pop of flavor thanks to the addition of rosemary and orange zest. Mr. Oliver prepares his in a pressure cooker, but if you don't have one, it can be cooked in a covered Dutch oven on the stove over low heat, or in a 275 degree oven, for about 3 hours. Stir occasionally.

Provided by Amanda Hesser

Categories     dinner, pastas, main course

Time 1h45m

Yield 6 servings

Number Of Ingredients 15

1 3/4 pounds boneless beef chuck roast, in 2-inch cubes
Salt and freshly ground black pepper
1 tablespoon extra virgin olive oil
2 sprigs rosemary, plus 1 tablespoon finely chopped leaves for garnish
2 sprigs sage
1 small red onion, peeled and cut in chunks
4 cloves garlic, finely chopped
1 carrot, peeled and thickly sliced
1 celery stalk, thickly sliced
2 cups Chianti
1 28-ounce can peeled whole cherry or plum tomatoes
1 pound pappardelle
3 tablespoons butter
1 tablespoon finely grated orange zest
1/2 cup freshly grated Parmigiano-Reggiano

Steps:

  • Season beef with salt and pepper to taste. Place an uncovered pressure cooker or oven-proof Dutch oven over medium-high heat, and add olive oil. When oil is hot, add beef. Stir until beef is well browned on all sides, about 5 minutes. Add rosemary and sage sprigs, onion, garlic, carrot and celery. Reduce heat to medium-low and sauté until vegetables are softened, about 5 minutes.
  • Add Chianti and continue to simmer until liquid has reduced by half, about 15 minutes. Add tomatoes and their juices, and if using pressure cooker, 1/2 cup water. Secure lid and pressure gauge of pressure cooker, and follow manufacturer's instructions to bring contents of pot to a simmer. Reduce heat to low, and simmer for 45 minutes. If using Dutch oven, simmer, covered, in a 275-degree oven, or on the stove over low heat, for 3 to 3 1/2 hours.
  • Place a large pot of lightly salted water over high heat to bring to a boil. Remove pressure cooker from heat, or Dutch oven from oven. After pressure has dropped in pressure cooker, follow manufacturer's instructions to remove lid. Using two forks, finely shred meat and vegetables. Discard herb stems. Loosely cover pan and return it to low heat to keep warm.
  • Add pappardelle to boiling water. As it cooks, scoop out 1/2 cup water and reserve. Cook pasta to taste, then drain well. Return pasta to pot, and add butter and 1/4 cup Parmigiano-Reggiano; mix gently until butter has melted. Add a little reserved cooking water to loosen.
  • To serve, lift pasta into each of six shallow bowls. Spoon beef ragù over top. Sprinkle each bowl with a pinch of orange zest and rosemary, and a spoonful of cheese.

Nutrition Facts : @context http, Calories 738, UnsaturatedFat 17 grams, Carbohydrate 67 grams, Fat 35 grams, Fiber 6 grams, Protein 40 grams, SaturatedFat 15 grams, Sodium 917 milligrams, Sugar 7 grams, TransFat 2 grams

SLOW-COOKER SHORT RIB RAGU OVER PAPPARDELLE



Slow-Cooker Short Rib Ragu over Pappardelle image

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

1 tablespoon olive oil
2 pounds boneless beef short ribs, cut into 2-inch pieces
8 ounces sliced mushrooms
1 small onion, chopped
2 small carrots, peeled and chopped
2 bay leaves
1 can (12 ounces) tomato paste
1/2 cup dry red wine
3 garlic cloves, minced
1 tablespoon Italian seasoning
1 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/2 teaspoon pepper
1 can (28 ounces) diced tomatoes, undrained
1 pound pappardelle
Parmesan cheese, grated or shaved, optional

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 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

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SHORT RIB RAGU AND PAPPARDELLE | – JUSTALITTLEBITE
2021-08-16 Scrape off any burnt pieces from the bottom of the pan with red wine. Bring to a low simmer and cook until the liquid has been reduced by half. In a bouquet garni, combine the garlic, beef broth, and herbs. Replace the meat ribs in the dutch oven. Cook for 3 hours or until ribs are cooked in the oven at 350 degrees.
From justalittlebite.com


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