BEEF SHORT RIB RAGU
This is the perfect meaty sauce for pasta. Beef short ribs are cooked in a garlic, wine & tomato sauce until meltingly soft. The beef is shredded & returned to the pureed sauce, making a wonderful ragu.Recipe will also work with shin of beef or beef brisket.
Provided by Moorlands Eater
Categories Main Course Pasta
Time 1h30m
Number Of Ingredients 19
Steps:
- In a large casserole dish (or using the Saute function on an Instant Pot [IP] electric pressure cooker), heat the olive oil.NOTE: If you're going to slow cook the ribs in the oven, preheat the oven to 120C/Gas 1/2 now
- When the oil is hot, brown the beef short ribs well, in batches if necessary. Remove to a plate.
- Add the onion, carrot, celery and garlic to the pot, season with a little salt and some black pepper, then saute until starting to soften and brown (10-15 minutes). Make sure you scrape up any browned bits from the bottom of the pot. Add the chilli flakes if using and the dried oregano for the final few minutes.
- Pour in the red wine and let it bubble for a few minutes until it has almost all evaporated.
- Stir in the tinned tomatoes, tomato puree, sugar if using, balsamic vinegar, the bay leaf and HALF the basil. Bring to the boil.
- Return the browned beef short ribs to the pot, nestling them down in the sauce.
- Add enough of the beef stock to almost cover the ribs. Stir, but ensure the ribs are left almost covered in the liquid.
- If using an IPPress the Keep Warm/Cancel button, lock on the IP lid and make sure the lever is pointing to 'Sealing'. Press the Manual button then use the + / - buttons to set the time to 40 minutes.Leave until the time has elapsed and the indicator has counted down to zero. Switch off and leave until the pressure has naturally released. Switch the lever to 'venting' then carefully remove the lid. With a fork, test some of the beef: if it doesn't come away easily from the rib, cook for a further 5 minutes then check again.If cooking in the ovenBring to a boil on top of the stove, then put in the preheated oven with a tight fitting lid on. Cook until the beef is very tender (2-3 hours) and comes away easily from the rib when tested with a fork.
- When the meat is done, carefully remove the beef short ribs from the pot and set aside on a plate.
- If the sauce looks a little thin, bubble it to reduce a little (use the Saute function if using an Instant Pot, on top of the stove otherwise.
- Whizz the ragu to a chunky puree using a stick/immersion blender.Optional: set aside to cool a little then remove any unwanted fat that has risen to the top.
- Take the meat off the ribs and shred it: use either 2 forks or your hands to remove any unwanted sinew or large pieces of fat.Return the shredded meat to the sauce.
- Let the ragu bubble for a few minutes to meld the flavours, adding the other half of the fresh basil near the end (reserve some for a garnish if liked). Remove from the heat.
EASY SLOW COOKED BEEF SHORT RIBS PASTA SAUCE
A meaty tomato ragu prepared in the slow cooker or stove top that works with any type of pasta.
Provided by Deborah Mele
Categories Dried Pasta
Time 6h35m
Number Of Ingredients 15
Steps:
- If cooking in a slow cooker, in a heavy skillet, heat the olive oil over medium heat and brown the ribs well on all sides.
- Place the ribs in your slow cooker, and add the onions and carrots to the skillet and cook for 3 to 4 minutes or until they take on color.
- Add the garlic, and cook until fragrant.
- Add the red wine to the skillet, and stir well, scraping any browned bits off the bottom of the pan and cook for 3 to 4 minutes.
- Pour the wine and carrots over the ribs, then also add the tomatoes, paste, parsley, basil, oregano, salt and pepper.
- Turn your slow cooker on low for 6 hours. (If the sauce begins to thicken too much, add a cup of water)
- After 6 hours, use a fork to pull the meat off the bones of the ribs, break the meat up into small pieces, and discard the bones.
- If cooking on the stovetop, use a Dutch oven instead of the skillet.
- Brown the ribs, set aside and brown the vegetables.
- Return the ribs to the pot, add the other ingredients and bring to a boil.
- Reduce heat to a simmer and cook for 3 to 4 hours or until the meat begins to fall off the bones.
- Remove the meat from the bones and stir into the sauce.
- Cook the pasta until it is "al dente", then drain.
- Add a scoop of sauce to the pasta and mix.
- Serve the pasta in individual bowls topped with additional sauce and a sprinkling of chopped parsley.
- Pass the cheese around the table.
Nutrition Facts : Calories 711 calories, Carbohydrate 22 grams carbohydrates, Cholesterol 174 milligrams cholesterol, Fat 45 grams fat, Fiber 2 grams fiber, Protein 49 grams protein, SaturatedFat 19 grams saturated fat, ServingSize 3/4 cup, Sodium 230 grams sodium, Sugar 2 grams sugar, TransFat 2 grams trans fat, UnsaturatedFat 26 grams unsaturated fat
SHORT RIBS WITH TAGLIATELLE
Provided by Giada De Laurentiis
Categories main-dish
Time 3h20m
Yield 4 to 6 servings
Number Of Ingredients 20
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.
BEEF SHORT RIBS PASTA SAUCE
A tubular type pasta is best served with this such as Rigatoni or Penne but also goes well with polenta. Enjoy!
Provided by Terese
Categories Penne
Time 3h10m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 325 degrees F. In a heavy oven proof pan, heat the olive oil and brown the ribs well on all sides. Remove the ribs and drain off all but a couple of teaspoons of fat.
- Add the onion, celery, carrot, mushrooms and garlic and cook until onion becomes translucent.
- Add the wine and cook over hight heat until it is reduced by more than half.
- Add the Italian seasoning, salt, pepper, red pepper flakes and tomatoes. Mix well and add the ribs back into the pan.
- Cover and cook for 2 1/2 hours. Remove the ribs to a cutting board and cut the meat away from the bone and connective tissue. Chop the meat finely and return it to the pan. Add the fresh parsley and mix well.
- Cook your pasta of choice until cooked. Drain and add a couple of scoops of warm sauce to the pasta and stir.
- Serve the pasta with sauce on top and some parmesan cheese on top.
Nutrition Facts : Calories 164.9, Fat 7.3, SaturatedFat 1, Sodium 49.7, Carbohydrate 13.2, Fiber 3.2, Sugar 6.2, Protein 3
SLOW COOKED BEEF SHORT RIBS SAUCE
Slow Cooked Beef Short Ribs Sauce features ribs slowly braised with carrots, onions, celery, fresh herbs, red wine and tomato sauce. The beef short ribs are cooked until they melt in your mouth. You may know this Italian sauce as a Sunday gravy, a ragù napoletano, or as I call it, mom's Sunday sauce. Toss it with some tagliatelle, paccheri, or serve it with polenta.
Provided by Lora
Categories Dinner
Number Of Ingredients 13
Steps:
- Brown the short ribs: Season short ribs liberally with salt and pepper. You'll need about two teaspoons,
- Heat a large Dutch oven or heavy-bottomed pot to a medium-high heat. Add olive oil. As soon as the oil is shimmering hot, add in the ribs.
- Cook the ribs in batches so they're not crowded. Should take about 4 minutes per side to get the nice and brown color. If there is a lot of drippings, remove some and leave about 2 tablespoons in the pot.
- Cook the veggies: Add in the onions, carrots, and celery. Season with a teaspoon of salt and some black pepper (if you like). Cook until the onion is translucent.
- Herbs: Add in the herbs and bay leaves (I usually have some fresh rosemary and sage on hand or even dried rosemary and sage. You could use just rosemary if that's all you have on hand).
- Deglaze: Add in the red wine (if you're using). If you don't have any wine on hand, you could add a cup of beef broth. Turn the heat to medium-high. Use your wooden spoon to stir and scrape any brown bits from the bottom of the pan. Let it cook until most of the wine has cooked down with the brown bits and the onion mixture.
- Sauce: Now is the time to add in the tomato sauce. Use your wooden spoon to carefully stir it around the ribs. Lower the heat to medium-low to let it slowly simmer. I usually make this with strained tomatoes in a glass jar. I pour in the sauce and then add water to fill about 1/2-3/4 full in bottle and shake it to get the sauce that's on the bottom of the jar. I add that watery tomato sauce to the pot and stir together.
- Simmer: In a large pot (or Dutch oven), the rib sauce will cook for 3-4 hours (or longer) until the ribs pulls away from the bones and are very tender. Check the sauce, stirring occasionally, and add a little bit more water if it's thickening too much. Every oven is different. If the temperature is too low and it's not simmering, raise the temperature a little. Keep checking on the sauce and stirring, raising the heat a little, until it gets to a nice simmer.
- Finish the rib sauce: Remove the pot from the burner and place the pot on top of the counter on top of something to protect your counter from the hot bottom of the pan. Remove herbs and the bay leaves. Use tongs or a large metal spoon to remove the ribs. Depending on long you cooked the sauce, the meat may have already removed from the bone. In any case, remove all the bones and the meat.
- Place the meat on a cutting board and use a fork and knife or two forks to shred it into bite-sized pieces.
- Place the rib bites back into the pot with the sauce.
- Cook the pasta: If you're serving with pasta, cook the pasta according to directions on the box. Drain the pasta a little bit before al dente, and place the pasta in a large skillet with the sauce. Stir it to combine and add a drizzle of olive oil. Serve with grated Parmigiano Reggiano or pecorino.
BRAISED BEEF SHORT RIBS WITH A BORDELAISE SAUCE
Fabulous comfort food that is a restaurant quality meal. The flavors are wonderful and the ribs are so incredibly tender, the meat falls right off the bone. The recipe calls for 4 short ribs, though the amount of the sauce is sufficient for 6-8 ribs.
Provided by bwigstrom
Categories Meat
Time 3h45m
Yield 4 ribs, 2 serving(s)
Number Of Ingredients 10
Steps:
- Heat large saute pan until smokey hot. Season both sides of ribs with salt and pepper, I use fresh ground pepper and sea salt. In 1 tbsp of olive oil, sear ribs on both sides for 1-2 minutes. Remove from pan and place in a large casserole dish. On medium heat, saute all vegetables, thyme and peppercorns for 5 minutes. Add tomato paste and stir until well combined, no lumps. Deglaze with red wine and let reduce for 5 minutes. Add beef stock and bring to a boil. Pour all sauce over the ribs, cover and braise in the oven at 325 for 3 hours.
- When finished, remove ribs and keep warm. Strain the vegetables from the sauce, reserving 3/4 cup, and return to the stove on medium high heat. Combine cold water and flour in equal parts, whisk into reserved sauce, then whisk this into the remaining sauce to slightly thicken. When done, plate the ribs and ladle sauce onto the ribs. I served this with garlic mashed potatoes and steamed baby carrots.
Nutrition Facts : Calories 416.7, Fat 2.6, SaturatedFat 1.1, Sodium 3455.3, Carbohydrate 45.1, Fiber 9.9, Sugar 19.4, Protein 15.2
BEEF SHORT RIBS WITH RIGATONI
The success of this dish really depends on meaty ribs, or fatty ones, so get to know your butcher and look for well marbled ribs without a lot of fat. Ask for an English cut, which means pieces that are between 2 and 4 inches long. Slow cooking produces the tenderest and most delicious flavor and the entire casserole can be assembled and cooked hours before it is needed and just reheated, or cooked the day before. Either way, it is a winner. Pressed for time? Try making this in a crock pot. Set it and forget it, and come home to a great dinner.
Provided by Cook4_6
Categories Meat
Time 3h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Preheat the oven to 350°F
- Heat the olive oil in a large stovetop-to-oven-to-tabletop casserole, 12 by 2 inches deep. (I love my Le Creuset.)
- Rub the ribs with salt and pepper and brown them in batches. Do not crowd the ribs or they will steam instead of brown. As they brown, transfer them to a dish.
- If there is a lot of fat in the pan, drain off most of it, leaving about 2 tablespoons. Brown the pancetta; stir in the onions, fennel, and carrots and cook over medium heat, stirring occasionally, until the vegetables begin to soften.
- Stir in the garlic and cook 2 minutes.
- Stir in the mushrooms and cook 2 minutes more.
- Raise the heat to high and pour in 1/3 cup of the wine. Cook until the wine almost evaporates, about 3 minutes.
- Stir in the red pepper flakes and oregano.
- Combine the remaining wine, tomatoes and balsamic vinegar in a bowl; mix well, then pour over the ribs.
- Cover the pan tightly with a sheet of heavy-duty aluminum foil and then a cover and bake for 2 hours or until the ribs are tender.
- Adjust the sauce seasoning if necessary.
- Remove the ribs to a cutting board; trim the meat away from the bone and connective tissue into small pieces and return the meat to the pan.
- Discard the bones and connective tissue. Keep the ragu warm while the rigatoni cooks.
- Bring 4 quarts of water to a rolling boil; add 1 tablespoon of salt and the rigatoni. Cook until the rigatoni is al dente.
- Drain the rigatoni and return it to the pot.
- Ladle some of the ragu sauce over the rigatoni and mix well. Transfer the rigatoni to a platter and pour the ragu over the pasta. Or mix the pasta directly in the casserole dish.
- Serve with grated Parmigiano Reggiano sprinkled over the top.
Nutrition Facts : Calories 608.7, Fat 9.2, SaturatedFat 1.9, Cholesterol 95.8, Sodium 332.9, Carbohydrate 106.8, Fiber 9.9, Sugar 6.1, Protein 21.1
BRAISED BEEF SHORT RIBS-- OVER PASTA
This is a hearty meal its comforting food and I love it. Its a family recipe and its great. I hope you enjoy it as much as I have!
Provided by KaityD
Categories One Dish Meal
Time 1h15m
Yield 5 cups, 4-5 serving(s)
Number Of Ingredients 10
Steps:
- Mix flour and seasonings.
- Coat short ribs in flour and seasonings.
- Heat medium size skillet over high heat.
- Add oil to heated pan.
- Brown meat in the oil~ look for a golden brown color.
- Remove meat from skillet.
- Add beef broth to the pan you browned the meat inches.
- Add tomato sauce to the skillet.
- Re-add meat to the skillet.
- Cover and cook for 1 hour.
- *Cook pasta while meat is cooking
- When meat and sauce is done, serve meat over pasta.
Nutrition Facts : Calories 1515.4, Fat 91.8, SaturatedFat 37, Cholesterol 172.9, Sodium 1438.6, Carbohydrate 115.3, Fiber 5.6, Sugar 4.6, Protein 53.4
SHORT RIBS WITH SAUCE
Make and share this Short Ribs With Sauce recipe from Food.com.
Provided by MizzNezz
Categories Meat
Time 3h10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 350°.
- Place ribs in 13x9 baking pan; add water.
- Cover and bake for 2-1/2 hours.
- Pour off water.
- In small saucepan, mix all other ingredients.
- Bring to a boil.
- Reduce heat and simmer for 10 minutes.
- Set in refrigerator until needed.
- When done, uncover ribs and spoon sauce over.
- Bake, uncovered, for 1/2 hour, turning often to coat with sauce.
BEEF SHORT RIBS & MUSHROOM PASTA
Simmer beef short ribs until fork-tender and serve with sautéed mushrooms over pasta to make this tasty dish for a crowd.
Provided by My Food and Family
Categories Home
Time 2h30m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Heat 2 Tbsp. dressing in Dutch oven or large deep skillet on medium-high heat. Add mushrooms and onions; cook and stir 4 min. Reduce heat to medium; cook 6 min. or until onions are tender, stirring occasionally. Remove vegetables from pan with slotted spoon.
- Coat ribs with combined flour and Dry Rub. Heat remaining dressing in same pan on medium-high heat. Add ribs; cook 4 to 5 min. or until evenly browned, turning occasionally.
- Return vegetable mixture to pan along with the garlic and 2 tsp. thyme; cook and stir 1 min. Stir in broth; cover. Simmer on medium-low heat 2 hours or until ribs are tender. About 15 min. before ribs are done, cook pasta as directed on package, omitting salt.
- Remove ribs from pan with slotted spoon. Remove meat from bones; shred with 2 forks. Return meat to pan; stir to evenly coat.
- Drain pasta. Serve topped with meat mixture and remaining thyme.
Nutrition Facts : Calories 610, Fat 30 g, SaturatedFat 12 g, TransFat 2 g, Cholesterol 145 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 53 g
BRAISED SHORT-RIBS WITH PASTA
Featured on CBC Radio's morning show THE GREAT NORTHWEST, from Thunder Bay Ontario, this great recipe comes from the Chef at that city's CARIBOU RESTAURANT.
Provided by Gerry sans Sanddunes
Categories European
Time 4h30m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- You will need a heavy-bottomed pot that can go into your oven for this recipe.
- Cooking starts on the stovetop, moves to the oven, then returns to the top-of-the-stove.
- As well, it can be prepared over 2 days.
- Preheat oven to 400*F.
- On top of stove, get pot"hot" and add oil.
- Coat ribs in flour, shaking off excess.
- Sprinkle with oregano.
- Brown ribs one-at-a-time, browning them on all sides.
- Remove last ribs and lower stove-top temp.
- Add onions and garlic and cook for two minutes.
- Add wine.
- Deglaze the pot by scrapping all the brown bits from the bottom Return the ribs to the pot and add the can of tomatoes.
- (The ribs should be almost covered, but if not, add some water.) Bring the pot to a simmer and cover with lid or foil.
- Place pot in 400*F oven for 1 hour.
- Reduce oven heat to 300*F and cook ribs for an additional 2 hours.
- (All the above can be done the day ahead. Should you go the 2-day route, re-warm the sauce and ribs just enough to pull the meat off the bones.) Shred the meat discarding the bones.
- Return meat to the sauce and reheat fully.
- TO ASSEMBLE: On the stove-top over medium heat (and in another large pot), toss the cherry tomatoes.
- Cook tomatoes until soft.
- Add the last group of onions, garlic and chilis and cook, stirring, for another 2 minutes.
- Add the rib-meat and sauce and top it off with the last cup of tomatoes.
- Cook, uncovered, for another 10 minutes.
- Cook your pasta.
- (The Chef of the CARIBOU RESTAURANT recommends using a pasta like BUCATINI- a thicker one you can easily eat with just a fork.) Drain the pasta and put into a warm bowl.
- Scoop meat and sauce over the pasta and toss.
- Top with fresh basil and grated cheese.
- Enjoy!
More about "beef short ribs pasta sauce food"
MASTERCHEF’S BEEF SHORT RIBS RECIPE - ARG GOURMET
From arggourmet.com
BRAISED BEEF SHORT RIBS PASTA - TIFFANY ANGELA
From tiffanyangela.com
SHORT RIBS PASTA SAUCE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
SOUS VIDE ROAST BEEF WITH CREAMY MUSHROOM SAUCE
From platingsandpairings.com
SHORT RIB SAUCE - CENTO FINE FOODS
From cento.com
SHORT RIBS IN RED SAUCE WITH RIGATONI RECIPE | RACHAEL RAY
From rachaelray.com
10 BEST BEEF SHORT RIBS AND PASTA RECIPES | YUMMLY
From yummly.com
ULTIMATE ITALIAN SUNDAY SAUCE PASTA WITH SHORT RIBS AND TURKEY …
From cookinglight.com
CAN I MAKE A SHORT RIB PASTA WITH LEFTOVER SHORT RIBS, WITHOUT THE ...
From reddit.com
44 ROMANTIC DINNER IDEAS AND RECIPES FOR TWO PEOPLE
From today.com
10 BEST BEEF SHORT RIBS AND PASTA RECIPES | YUMMLY
From yummly.com
BEST ITALIAN BEEF SHORT RIB RAGU - CUCINABYELENA
From cucinabyelena.com
10 BEST BEEF SHORT RIBS AND PASTA RECIPES | YUMMLY
From yummly.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