Short Rib Ragu Recipe Lidia Food

PASTA WITH SHORT RIB RAGU

Steps:

• Generously sprinkle the beef and pork with salt and pepper.
• Heat the oil in a large heavy-bottomed pot with a lid or a Dutch oven over medium-high heat until shimmering but not smoking. Working in 2 batches if necessary to prevent overcrowding, add the meat to the pot in one layer and cook, without stirring, until dark brown, about 5 minutes. Flip the meat and brown the other side, about 5 minutes more. Transfer to a plate and discard all but 1 tablespoon fat from the pot.
• Return the pot to the heat and add the garlic. Cook, stirring constantly, until starting to brown slightly, about 1 minute. Add the carrots and onion and cook, stirring often, until softened and golden, about 10 minutes. Stir in the tomato powder and Italian seasoning to coat the vegetables. Stir in the wine and bring to a boil; boil until the sauce is reduced by half, about 5 minutes. Return the meat to the pot and add 2 cups water. Return to a boil, cover, reduce to a low simmer and cook until the meat is tender and easily separates from the bone, about 2 hours.
• Transfer the meat to a cutting board and remove and discard the bones. Roughly chop the meat. Skim the ragu of excess fat. Return the meat to the pot and keep warm over low heat.
• Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions for al dente. Reserve 1 cup of the pasta water, then drain.
• Add the pasta to the pot with the ragu and toss to coat. Stir in the parsley, Parmesan and butter. Add some of the pasta water, 1/4 cup at a time, to thin the sauce to the desired consistency. Serve with extra Parmesan on the side.

SHORT RIB RAGU AND POLENTA

Steps:

• For the short rib ragu: Place a large saucepan over medium heat and melt the butter in the oil. Add the carrot, celery, garlic and onion with a good pinch of salt and saute for 5 minutes, stirring often. Increase the heat to high, push the vegetables to the outer edges of the pan and add the short ribs and pancetta. Brown the short ribs on one side, about 4 minutes, then reduce the heat to medium and turn them a quarter turn. Continue to cook, turning them as they brown, until thoroughly brown on all sides but not burnt (don't worry about crispy bits in the pan), about 15 minutes.
• Pour the white wine into the saucepan. With a wooden spoon, scrape up all the brown bits stuck to the bottom of the pan. Push the meat all around to make sure you scrape it all off. Cook for 2 to 3 minutes to let some of the alcohol cook off. Add the milk, diced tomatoes (with liquid), 1 teaspoon salt and a good grinding of pepper. Bring to a boil, then lower to the lowest heat and let simmer very slowly, half-covered and stirring from time to time, until the meat is very tender, 2 1/2 to 3 hours; the sauce should be more oil- than water-based and thick like oatmeal. Transfer the short ribs to a plate to cool.
• When cool enough to handle, remove the meat from the bones and shred; discard any excess fat and cartilage. Return the meat to the pan. Season to taste and set aside.
• For the polenta: Combine the milk, chicken broth and 1 cup water in a pot. Bring to a simmer over high heat. Add the polenta gradually, whisking constantly. When the mixture starts to boil rapidly, reduce the heat to medium low, at a steady but not too vigorous bubble, and switch to a wooden spoon. Cook, stirring often, until thick, about 15 minutes. Stir in the Pecorino Romano and butter. Season with 1 1/2 teaspoons salt and plenty of freshly ground pepper.
• To serve, put the polenta and ragu in two separate presentation-ready pots. At the table, pour the hot polenta onto a large serving platter or board. Next, pour the hot ragu over the center of the polenta. Finish with a dramatic drizzle of olive oil and a cloud of grated pecorino.

SHORT RIB RAGU WITH PAPPARDELLE PASTA

Steps:

• Pat the short ribs with paper towels to remove any excess moisture, then season generously with 2 teaspoons kosher salt.
• 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 10 minutes total. Remove from the pan and set aside. Repeat with the remaining short ribs.
• Add the onion, shallot, carrot, garlic, 1 teaspoon of salt, and 1 teaspoon of pepper. Sauté over medium heat until the vegetables are softened and browned, about 15 minutes. Add the tomato paste and sauté for a few more minutes, until darkened and thickened.
• Pour in the wine (the alcohol will burn off at this point). Use a wooden spoon to scrape any browned bits from the bottom and sides of the pan. Reduce the liquid by half, about 15 minutes.
• Add the crushed tomatoes, beef stock, bay leaves, rosemary, 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 31/2- 4 hours, stirring occasionally. 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 all the herb stems. Pull out any remaining bones and discard. Using two forks, shred the meat in the pot (you can also take the meat out onto a cutting board to shred and add it back into the pot.
• Add salt and pepper to taste. Simmer for 15 minutes over low heat.
• Cook the pasta according to the package instructions. If making homemade pappardelle cook about 5 minutes until al dente. Strain pasta and add to the pot of ragu sauce. Turn gently to incorporate all the pasta with the sauce.
• Garnish with finely chopped parsley and freshly grated parmigiano cheese. Mangia!

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!

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 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.

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 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.