BRAISED SHORT RIB RAGU

BRAISED SHORT RIB RAGU

 (Serves 5)

2 Tbsp. Extra Virgin Olive Oil

5 Bone-in (individually cut) Short Ribs

3 tsp. Salt

1 1/2 tsp. Pepper

1 Small Onions – diced

2 Carrots – Peeled and diced

2 Celery Stalk- Diced

2 Garlic cloves – sliced thinly

½ tsp. Dried Oregano

2 Tbsp. Tomato Paste

2 cups of Red Wine

2 1/4 cups of Beef Broth

1 (28oz) Canned Tomatoes – Pureed

2 Bay Leaves

2 Sprigs Fresh Thyme

1 Piece or Block of Pecorino

⅛ tsp. Red Pepper Flakes

3 tsp. Chopped Rosemary, Fresh

½ Cup Grated Pecorino Romano

½ Cup Heavy Cream (could be labeled as heavy whipping cream)

1 lb. Pasta of Choice, Pappardelle OR Fettucine

 

Please note for the carrots and celery, I pulse 20 times in a food processor for optimal consistency.

Do not do this with the onions because they will become too watery.

 Use a paper towel to pat down the short ribs. Season each short rib with salt and pepper on all sides. You will use about 1 1/2 teaspoons of salt and 1 teaspoon of pepper for this.

 In a Dutch oven or a pan that can be put in the oven, heat 2 Tbsp. olive oil. Add in the short ribs. Braise for about 5 minutes on each side, until they are lightly browned.  Remove from the pan, and put on a plate.

 Preheat the oven to 300°

 Next, remove half of the fat from the pan. Add the onions, carrots, celery and garlic and cook for about three minutes on a low to medium flame.

 Season with 1 ½ tsp. Salt, ½ tsp. Pepper, oregano and red pepper flakes. Add the tomato paste, and work it into the mixture.

 Next add in the wine and thyme, scraping off all the bits from the bottom of the pan with a wooden spoon. Let that reduce for about 5 minutes.

 Add in the broth, tomatoes, rosemary, bay leaves and Pecorino chunk. Combine well. Cook until it begins to simmer almost to a boil. Add the short ribs back to the pan. Put the cover on the pan and put it in the oven.

 After an hour, remove the lid, turn the short ribs and raise the temperature to 350. Cook for

about 2 1/2 hours until the meat is cooked through.

 With a half hour left, begin to boil pasta water and salt it.

Once the short ribs are cooked, remove from the oven. Remove each short rib from the pan. Using two forks shred the meat, discarding any fatty pieces and the bones. Add the shredded meat back to the ragu and put it back on the stove. Bring to a simmer and add in the heavy cream. Boil the pasta.

 Sauté the ragu for 5 minutes turning well. Finish by adding the grated Pecorino. Reserve some pasta water and drain it. Combine the pasta with the ragu. Gradually add in the reserved pasta water if the sauce seems too thick.