Cozy Braised Beef Short Rib Ragu

Name: Cozy Braised Beef Short Rib Ragu
Prep time: 20 min
Cook time: 210 min
Total time: 230 min
Yield: 8
Cuisine: Italian
Ingredients: 1 tbsp Olive Oil (1 tablespoon olive oil); 0 pieces Table Salt (salt and pepper); 4 lb Beef Short Ribs (4 pounds bone-in short ribs); ½ cup Balsamic Vinegar of Modena (1/2 cup balsamic vinegar); 3 pieces Carrot (3 carrots, diced); 2 pieces Celery (2 stalks celery, diced); 1 piece Yellow Onion (1 yellow onion); 8 cloves Garlic (8 cloves garlic, minced or crushed); 1 tsp Dried Oregano (1 teaspoon dried oregano); 1 tbsp Tomato Paste (1 tablespoon tomato paste); 1 piece Parmesan Rind (1 parmesan rind); 6 sprig Thyme (6 sprigs thyme, bundled); 2 pieces Bay Leaves (2 dried bay leaves); 28 oz Tomato (28 oz crushed tomatoes); 2 cup Beef Broth (2 cups beef broth); 0 pieces Rigatoni (rigatoni pasta, for serving); 0 pieces Parsley (chopped parsley, for serving); 0 pieces Pecorino Cheese (pecorino romano, for serving)

Cozy Braised Beef Short Rib Ragu - Dinner (Italian)

230 minItalian

Servings8

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Dairy Free
Egg Free

Ingredients

For 8 servings

Olive Oil1 tbsp · 1 tablespoon olive oil
Table Salt0 pieces · salt and pepper
Beef Short Ribs4 lb · 4 pounds bone-in short ribs
Balsamic Vinegar of Modena½ cup · 1/2 cup balsamic vinegar
Carrot3 pieces · 3 carrots, diced
Celery2 pieces · 2 stalks celery, diced
Yellow Onion1 piece · 1 yellow onion
Garlic8 cloves · 8 cloves garlic, minced or crushed
Dried Oregano1 tsp · 1 teaspoon dried oregano
Tomato Paste1 tbsp · 1 tablespoon tomato paste
Parmesan Rind1 piece · 1 parmesan rind
Thyme6 sprig · 6 sprigs thyme, bundled
Bay Leaves2 pieces · 2 dried bay leaves
Tomato28 oz · 28 oz crushed tomatoes
Beef Broth2 cup · 2 cups beef broth
Rigatoni0 pieces · rigatoni pasta, for serving
Parsley0 pieces · chopped parsley, for serving
Pecorino Cheese0 pieces · pecorino romano, for serving

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Steps

1Heat large dutch oven over medium-high heat.
2Liberally season short ribs with salt and pepper.
3Sear short ribs 3-5 minutes per side until they develop a deep golden crust. Remove from the pot.
4Lower the heat and add balsamic vinegar to deglaze pan.
5Add carrot, celery, onion, and garlic and sauté for 3-5 minutes until the onion starts to become translucent.
6Stir in tomato paste and oregano until well combined.
7Add the parmesan rind, crushed tomatoes, bundled thyme, bay leaves, and beef broth and stir until well combined. Add the short ribs back to the pot. Bring to a boil, then lower heat to a simmer, and cover. Let the short ribs simmer for 2-3 hours until the meat is tender.
8Remove the short ribs from the sauce. Remove the meat from the bones, discard the bones, bay leaves, and thyme, and use two forks to shred the meat. Return the meat to the sauce and stir until well combined.
9Serve the ragu over rigatoni with grated cheese and chopped parsley.