Short Rib Ragù Recipe By Tasty Food

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!

ZINFULLY DELICIOUS SHORT RIBS

Steps:

• Preheat the oven to 350 degrees F.
• Pat the ribs dry and season liberally with salt, pepper, allspice, and paprika.
• In a large Dutch oven heat the oil, a couple of turns of the pan, over high heat. Add the meat and brown in two batches, turning frequently. Remove the ribs to a plate, pour off the fat, as necessary.
• While the meat browns, make a flavor paste by adding the garlic, chile, bay leaves, parsley, and rosemary to a food processor and pulse the processor to finely chop. Remove and reserve the paste.
• Once all of the meat has been browned and the fat has been poured off, add the remaining oil, onions, carrots, and celery to the pan, season with salt and pepper and stir 5 to 10 minutes, until soft, remove the mixture to a plate. Add in the flavor paste and stir 5 minutes more. Deglaze the pan with wine and reduce by 2/3, about 15 minutes. Return the ribs to the pot and add the stock. Bring the mixture to a boil, cover and move the ribs into the oven and cook 2 1/2 hours. Add the onions and carrots back to the pot for the last 20 to 30 minutes of cooking time.
• Remove 4 ribs, for Short Rib Ragu with Drunken Pappardelle, recipe follows, if desired.
• Cool the remaining 8 ribs completely, then refrigerate.
• To serve, skim the fat from the beef, reheat uncovered, over medium heat. Cook 20 minutes or so, to heat through. Remove the ribs and reserve.
• In a small saute pan, melt 4 tablespoons butter. Whisk in 4 tablespoons flour to make a light brown roux, about 5 minutes. Add 1 cup of rib sauce into the roux pan, then add back into the stew pot. Reduce the sauce until thickened, about 20 more minutes.
• When the beef ribs are ready to serve, bring the water to a boil, salt the water and cook the egg noodles to al dente. Drain the noodles and return them to the hot pot. Toss the noodles with butter, salt, nutmeg, and chives, to taste. Serve 2 ribs per person with crusty bread, arugula, and sauce.
• Short Rib Ragu with Drunken Pappardelle:
• 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.

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!

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.

COUNTRY STYLE PORK RIB RAGU

Steps:

• Salt and pepper both sides of the country style pork ribs.
• Heat a large braising pan over high heat until it's hot and then add in the clarified butter.
• Sear both sides of the meat and remove from pan. Do this in multiple steps if the meat gets too crowded.
• Do not clean out the pot. The baked-on stuff on the bottom of the pot is called a "fond. The fond that is leftover in the pot will add to the flavoring of the sauce. Add carrots, celery and onions. Cook for 5 minutes stirring occasionally.
• Time to deglaze the pan (deglazing means to loosen up the fond and dissolve it into the sauce). Add the red wine. Using a wooded spatula scrape the fond and allow that to meld in with the wine. Bring the wine to a boil and cook for about 5 minutes.
• Add in the garlic, rosemary sprigs, tomatoes, beef broth, bay leaves and stir.
• This will give you a lot of liquid in your sauce. Time to reduce. Cook at high heat until the sauce has reduced by about one third. NOTE: You may want to reduce after you cook the meat. I prefer to keep the meat out of the liquid a little bit so I reduce by one third before putting the meat back in to braise.
• Add meat that was set aside earlier back into the dish.
• Allow the dish to come back to a boil and cover the pot and lower the flame and simmer for 3 hours. Test the meat and if it tears apart easily, then you your dish is ready to remove from the heat.
• NOTE: While braising, use a spoon and scoop out the fat that starts to gather on the top of the liquid. Leaving it in the dish will cause a bad mouth-feel and also not sit well while digesting.
• Remove the meat from the pan and remove the bones and any hard cartilage parts (careful! The meat is hot!). Shred the meat with two forks and add back into the dish.
• Salt and pepper your dish to taste.
• Sometimes the tomatoes aren't sweet enough by themselves and if you notice too much acidity, add in a little honey (or sugar of choice) and taste, add more if needed.
• At this point, what I like to do is to leave it uncovered and leave over medium heat while the sauce continues to bubble and reduce even more. Then I boil my water and make my egg noodles.
• Once egg noodles are done cooking, drain.
• Serve by plating a wide bowl with noodles, spoon the ragu over the noodles, top with shredded pecorino romano cheese and then lastly sprinkle the chopped parsley over the cheese.