
SHORT RIB RAGU WITH PARPADELLE
3 hours 45 minutes
Servings: 4
Prep: 45 minutes
Cook: 3 hours
Ingredients
- 1 kg Beef Short Ribs, bone in
- 1 Tbsp (15 mL) Canola Oil
- ½ Cup (125 mL) Carrots, diced
- ½ Cup (125 mL) Celery, diced
- 1 Cup (250 mL) Onion, diced
- 1 Tbsp (15 mL) Garlic, finely chopped
- 3 Tbsp (45 mL) Tomato Paste
- 1 Can (796 mL) Whole Tomatoes, canned
- 1 Cup (250 mL) Red Wine (or Beef Stock)
- 2 Bay Leaves
- 3 sprigs Thyme, fresh
- 1 Tbsp (15 mL) Worcestershire Sauce
- 1 tsp (5 mL) Oregano, dried flakes
- 2 tsp (10 mL) Dijon Mustard
- 1½ tsp (7.5 mL) Anchovy Paste
- ¼ tsp (1.25 mL) Red Chili Flakes
- Kosher Salt
- Black Pepper, ground
To Serve:
- 1 lb (450 g) Rigatoni or Pappardelle Pasta, cooked and drained
- To Garnish Basil Pesto, jarred
- To Garnish Parmigiano Reggiano Cheese, fresh grated
Method
- Set oven to 300°F. Lightly pat dry short ribs with a paper towel. Generously season all sides of the short ribs.
- In a large dutch oven over medium high heat, add 1 Tbsp of canola oil. Once the oil is hot and shimmering, sear short ribs on all sides. Remove short ribs from pan and set aside.
- Carefully, drain all but 1Tbsp of rendered fat from pot. Add carrots, celery, onions. Cook for about 5 minutes until lightly softened. Add garlic and tomato paste and continue to cook for another 2 minutes. Season with Salt and Pepper.
- Deglaze pan with red wine and reduce by half.
- Add all remaining ingredients and bring to a simmer. Stir to incorporate.
- Nestle seared short ribs into braising liquid, cover and put in oven for 3 hours until the bones slide out and ribs are fall apart tender.
- Remove short ribs from braising liquid and set aside to cool. Remove bay leaves and any thyme stems and discard.
- Add remaining braising liquid to a blender, or using a hand blender, blend until completely smooth, then add sauce back to pot.
- Using your hands or fork, remove bones and excess fat from short ribs. Shred meat and add to pot with sauce. Adjust seasoning to taste.
- Add cooked pasta to pot with sauce and bring to a low simmer, tossing to evenly coat.
- Serve with a few dollops of your favourite basil pesto and some freshly grated parmigiano cheese.
Curated by Chef Anna Borys for Season 34 of Great Tastes of Manitoba.